Dal makhani or dal makhni is a popular dish from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil, red kidney beans, or brown lentils butter and cream.
Everybody loves a basic tadka Dal as part of an Indian meal. A bowl of warm dal, rice topped with ghee is comfort food and even makes a perfect accompaniment to any meal. But when we think of slow cooked creamy Dal Makhani it’s in a league of its own. A traditional lentil dish that’s part of most Indian meals at weddings and special occasions.
If you love lentils also try my these recipes.
There are over 50 varieties of lentils but one that’s key to a classic Dal Makhani is known as black lentils and kidney beans. I am using brown lentils (brown masoor) today because it is my way of making this comfort food.
Many people use just yogurt in it but I Used tomatoes instead of yogurt for a rich tangy flavour,but I also added a little bit yogurt for that creamy texture.
Many people slow cook these lentils for more than 7-8 hours but seriously I don’t have time for that. That is why I cooked in a quick way. But you can cook it more if you want it extra creamy.
It is Dal Makhani, many restaurants add a huge amount of butter in it to give it creamiest texture but I just added few tablespoon! You can add as much as you like 🙂
Tip : I added Kashmiri red chili in it, if you don’t have that just add normal chili powder but reduce the quantity and add that just 1-1/2 tsp.
Serving = 6-7
- Brown lentil 1-1/2 cup
- Channa dal 1/4 cup
- Oil 1/4 cup
- Butter 2-3 tbsp
- Ginger paste 2 tsp
- Garlic paste 1 tsp
- Tomatoes 2 big
- Yogurt 2 tbsp
- Fresh cream 1/2 cup
- Kashmiri red chili powder 3 tsp
- Salt 2 tsp or as required
- Fresh coriander for garnishing