Dal Makhani

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.

  1. Tarka Urad Dal
  2. Dal Gosht
  3. Bhunni Mash Dal
  4. Khchri

 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.

Dal Makhani
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Dal Makhani

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 

Ingredients

List 1,

  • 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 

Directions,

Dal Makhani
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1. Take Brown and Channa lentil.
Dal Makhani
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2. Soak for almost 1 hour.
Dal Makhani
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3. Add 2 glass water and cook it on low flame until nicely tender.
Dal Makhani
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4. Now in a wok add oil and butter.
Dal Makhani
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5. Add in ginger garlic paste. stir few seconds.
Dal Makhani
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6. Make fine paste of tomatoes in chopper, add in with salt, and Kashmiri red chili powder.
Dal Makhani
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7. Stir it on medium heat until you see oil with sides of the pan. Then add yogurt and mix.
Dal Makhani
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8. Now add cream, mix well and turn off the heat.
Dal Makhani
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Add this tomato mixture into cooked lentils.
Dal Makhani
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Mix well, taste salt, add more if needed. Cover and give it 10 minutes dum.
Dal Makhani
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11. Garnish it with fresh coriander and cream. Serve hot with white rice.

I made this Dal Makhani for my family lunch with Boti kebab, White Rice and Shahi tukray. Do Try all these recipes.

Lunch menu
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