Dal Makhani Recipe | Easy Dal Recipes

Dal Makhani; Creamy buttery black gram lentils slow cooked in an onion tomato curry base. Finished off with cream, this is a rich gluten-free dish that goes well with Kulcha or rice.

I have a thing for Punjabi style delicacies. I go bananas over their aloo parathas and rajma chawal. While i make both of them regularly, I have never been able to click them. My family is also a huge fan of the Dal Makhani that the Punjabis make with ease.

I love that creamy texture in the dal and the ural dal kidney beans combination lends a flavor thats very unique. I ve been making this dal for a long time now. But lets just say i found the time to click a few pictures only now.

Directions

Pressure cook the dals and beans together with salt and cinnamon in 2 cups of water until overcooked and mushy. Took 10 whistles for me. May take longer if your beans are old.
Once done, drain the water and set aside.
Heat a pan with the butter and crackle the cumin.
Add the clove and cardamom with green chilies next.
Saute for 30 secs and add green chilies, onions and ginger garlic paste next.
Saute till onions turn a light golden brown.
Now, add the chili powder and turmeric powder and saute for 30 secs.
Add the tomato puree and cook the mixture till oil separates.
Now, add the cooked dal and salt to taste.
Mix well.
Cook on medium flame for about 2 mins.
Add 1/2 cup of the reserved water and mix well. Simmer.
Now add the cream and mix well.
Simmer for a minute more.
Once done, garnish with a dollop of cream on top and cilantro leaves.

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Dal Makhani

Creamy buttery black urad dal cooked in an onion tomato curry base.

Prep Time4 minutes mins

Cook Time45 minutes mins

Course: Main Course, Mains

Cuisine: North Indian, Punjabi

Servings: 5

Equipment

• Pressure cooker

Ingredients

• 3/4 c Black Urad dal
• 3 tbsp Kidney beans
• 1/4 c Fresh cream
• 1 c finely chopped Onion
• 1/2 c Tomato puree
• 2 tsp Ginger garlic paste
• 3 minced Green chilies
• 2 tsp Chili powder
• 1/2 tspTurmeric powder
• 1 tsp Cumin seeds
• 1 inch Cinnamon
• 1 Clove
• 1 Green cardamom
• 2 tbsp Unsalted butter
• 1.5 tsp Salt or to taste

Instructions

• Pressure cook the dals and beans together for 8 to 10 whistles with salt and cinnamon in 2 cups of water until overcooked and mushy.
• Once done, drain the water and set aside.
• Heat a pan with the butter and crackle the cumin.
• Add the clove and cardamom with green chilies next.
• Saute for 30 secs and add green chilies, onions and ginger garlic paste next.
• Saute till onions turn a light golden brown.
• Now, add the chili powder and turmeric powder and saute for 30 secs.
• Add the tomato puree and cook the mixture till oil separates.
• Now, add the cooked dal and salt to taste.
• Mix well.
• Cook on medium flame for about 2 mins.
• Add 1/2 cup of the reserved water and mix well. Simmer.
• Now add the cream and mix well.
• Simmer for a minute more.
• Once done, garnish with a dollop of cream on top and cilantro leaves.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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