Dal Makhani

Dal makhani step-by-step recipe with photos.

If I think of Punjabi food, this is one of the first things that comes to mind. Silky velvety dal makhani… Makhan means butter – this dish is essentially lentils cooked in butter and spices. Made with whole black gram, red kidney beans, and butter; and finished with a touch of cream – accompanied with soft and crispy naan. This is the most popular dal in Indian restaurants outside India.

This healthy dish has a low glycemic index and all the good fat from butter. The main ingredient used here is black gram which has several health benefits, including improving digestion, bone health, and boosting energy. Urad dal is also rich in folates and phosphorus.

Also known as kali dal, this dish is slow-cooked which allows the lentils to soak up all the flavours from the aromatic spices. It is important to soak the black gram and rinse it off before boiling. Using a pressure cooker to boil the dal is a great way to get the right texture and save a lot of time.

Make sure you make a large batch as magically leftover dal makhani tastes even better the next day!

Dal makhani

Silky velvety dal makhani… Makhan mean butter – this dish is essentially lentils cooked in butter and spices.

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Course Side Dish

Cuisine Indian, Punjabi

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Ingredients

  

1x2x3x

• 1 cup whole black gram
• ¼ cup red kidney beans
• Salt to taste
• 5 tbsp butter + 1 tbsp for tempering
• 2 tbsp oil
• 1 bay leaf
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 2 inch ginger finely chopped
• 4 cloves garlic finely chopped
• 1 medium onion finely chopped
• 2-3 green chilli slit
• 2 tomato finely chopped
• 2 tsp garam masala
• A generous pinch asafoetida (hing)

Instructions

 

• Soak the whole black gram and red kidney beans in a large bowl with sufficient water for minimum of 8 hours (or overnight)
• Rinse the lentils thoroughly and transfer to a pot. Add 3 cups of water and salt to taste
• Cover and cook until the lentils are completely done. You may use a pressure cooker to cook the lentils
• Heat oil and 5 tbsp butter in a pan. Add the bay leaf and saute for a few seconds
• Add onions and fry till they are golden brown. Add ginger, garlic and fry for another 2-3 minutes
• Add the tomato and cook for further 2-3 minutes. Add turmeric, coriander powder, cumin powder, chilli powder
• Once the gravy starts releasing oil, add the cooked lentil and mix well
• Adjust the consistency by adding some water and bring it to a boil. Simmer the dal for 30 minutes
• To prepare tempering, heat 1 tbsp butter in a small pan. Add garam masala, hing, and mix. Saute for a few seconds
• Pour the tempering on the dal and mix well
• Serve with a touch of cream

Notes

• Slow-cooked dal gives the best taste and flavour
• Adding cream is optional

Nutrition Facts

Dal makhani

Amount Per Serving

Calories 24 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 17mg1%

Potassium 60mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 102IU2%

Vitamin C 3mg4%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Dal makhani step-by-step recipe with photos

1. Soak the lentils in water overnight and boil them till done

2. Fry onions till golden brown, then saute ginger, garlic

3. Add tomatoes, spices, and cook till oil separates

4. Add the cooked lentils and simmer

Dal makhani served with naan