Dal Makhani

Dal makhani is a creamy lentil curry that is perfect for a cosy dinner at home. Comforting, flavourful, and hearty this dish is so satisfying. 

There are many types of lentils out there. Dal is the Indian term for lentils and pulses and with so many variations out there, one can really be spoilt for choice. 

I love dal. It is one of my all-time favourite curries to make and with so many variations out there, you’ll never get bored. 

From masoor dal to rajma dal, you’ll definitely find one that you will like.  

This recipe is really simple to follow. Although technically speaking the recipe takes more than 8 hours, the majority of that time is for soaking the lentils and beans.  

I prefer to soak them overnight. This helps to soften the lentils and reduces the cooking time. If you don’t have any time to soak the lentils then to replace the soaking simply add the lentils to a pot of boiling water. 

Let them boil for 2-3 minutes, then remove from heat and let them sit for an hour. Drain the water and rinse the lentils before using them in the recipe.  

For all dal recipes, it is always best to use ghee as opposed to butter and oil. With chicken curries and lamb curries, often the meat releases a lot of favour which adds that extra oomph. 

However, as there is no meat in this curry, it is best to use curry. That is not to say it won’t be great with oil or butter, but there will be a minor difference in taste.  

Ghee helps to add a rich, nutty flavour to the dal makhani, but you can replace it if you want. 

I like to double cream for an extra creamy and rich curry. You can replace this with coconut milk or oat milk to keep it suitable for vegans and the ghee can be replaced with oil.  

Although once the lentils have been added, they only need to be simmered for 20 minutes, for the best flavour and texture, it is better to slow cook the curry. 

This allows the flavours to develop and the lentils and beans to become very tender and simply melt in your mouth with each bite. 

Once the curry is ready, chop some fresh coriander over the top and you are ready to serve. Serve with some warm chapattis or rice and dinner is sorted!  

Check out these recipes 

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment. 

• Whole Masoor Dal
• Red Lentil Curry
• Tadka Dal
• Palak Chana
• Lentil Soup

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos! 

Dal Makhani

by Nabeela Kauser

Dal makhni is the epitome of desi comfort food. Warm, comforting, and hearty, this lentil curry is bursting with flavours and aroma. Serve alongside chapatti or atop of boiled rice for the perfect midweek meal.

5 from 2 votes

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Prep Time 10 mins

Cook Time 1 hr

Soak Time 8 hrs

Total Time 9 hrs 10 mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 157 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 200 g Lentils Whole Black
• ▢ 50 g Kidney Beans Rajma
• ▢ 1 litre Water
• ▢ 2 tbsp Ghee Butter
• ▢ 2 Onions Finely chopped
• ▢ 1 tbsp Ginger Paste
• ▢ 1 tbsp Garlic Paste
• ▢ 2 Tomatoes Finely chopped
• ▢ 2 Green Chilies Finely chopped
• ▢ 1 tsp Salt
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tsp Chili Powder
• ▢ 1 tsp Garam Masala
• ▢ 2 tbsp Double Cream
• ▢ Coriander

Instructions

• Allow the black lentils and kidney beans to soak in water overnight.
• Once soaked, add them along with water to a pressure cooker and cook on high heat for 15 minutes or until fully cooked.
• In a separate pan, heat ghee and sauté finely chopped onions until golden brown.
• Add ginger paste and garlic paste to the pan and cook on medium heat for 2 minutes.
• Mix in finely chopped tomatoes and green chilies, and cook for 5 minutes or until the tomatoes are soft.
• To the same pan, add salt, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala, and cook for 2 minutes.
• Add the cooked lentils and kidney beans to the mixture.
• Simmer the mixture on low heat for 20 minutes while stirring occasionally.
• Stir in fresh cream and cook for an additional 2 minutes.
• Finally, garnish with coriander leaves and serve hot with rice or naan bread.

Notes

• To enhance the flavour, add a little kasuri methi while cooking.
• For a vegan version, substitute ghee with oil or vegan butter and the cream with coconut milk.
  
• Adjust the quantity of fresh cream according to your taste preference.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 157kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 28mgSodium: 613mgPotassium: 337mgFiber: 3gSugar: 4gVitamin A: 779IUVitamin C: 14mgVitamin D: 0.1µgCalcium: 53mgIron: 1mg

Keyword Curry, Dal, Food, Lentils, Recipe, Spicy, Vegetarian

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