Daal Makhani
Daal Makhani is a rich and creamy North Indian dish made with slow-cooked black lentils (sabut urad dal) and red kidney beans (rajma), simmered in a buttery tomato-based gravy. Its indulgent texture and deep flavors make it a beloved comfort food, perfect for pairing with naan or rice.
Ingredients
For the Lentils
- 1 cup whole black lentils (sabut urad dal)
- ¼ cup red kidney beans (rajma)
- 6 cups water for soaking and boiling
- 1 teaspoon salt (for boiling)
For the Masala
- 3 tablespoons butter (or ghee)
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 large tomatoes, puréed
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit lengthwise (optional)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander powder (dhania powder)
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 2 teaspoon kasuri methi (dried fenugreek leaves), crushed
- Salt to taste
- ½ cup fresh cream
- 2 tablespoons fresh coriander, finely chopped (for garnish)
Instructions
Step 1: Soaking and Boiling the Lentils
- Rinse and Soak: Rinse the black lentils and kidney beans thoroughly under cold water. Soak them together in 6 cups of water overnight, or for at least 8 hours. Soaking helps soften the lentils and reduces the cooking time.
- Boil: Drain the soaked lentils and rajma. In a pressure cooker, add the soaked lentils and beans, 6 cups of fresh water, and 1 teaspoon of salt. Pressure cook on high heat for about 10-12 whistles (or 30-40 minutes) until the lentils are soft and creamy in texture. Set aside.
Step 2: Preparing the Masala
- Sauté the Spices: In a heavy-bottomed pan or kadai, heat 2 tablespoons of oil and 1 tablespoon of butter on medium heat. Add cumin seeds and let them splutter.
- Add Aromatics: Stir in the finely chopped onions, and sauté until golden brown. This will take about 6-8 minutes. Now, add the ginger-garlic paste and green chilies (if using), cooking until the raw smell disappears.
- Tomato Purée: Add the fresh tomato purée and cook the mixture for 10-12 minutes, stirring occasionally. Let the oil start to separate from the masala, which means it's perfectly cooked.
Step 3: Bringing the Daal
- Mix the Lentils: Add the boiled lentils and kidney beans along with the water they were boiled in. Stir the lentils into the masala and cook on low heat.
- Spice it Up: Season with red chili powder, turmeric powder, coriander powder, and salt. Mix well. If the consistency is too thick, you can add a little more water.
- Slow Simmer: Let the Daal Makhani simmer on low heat for at least 45 minutes to an hour. The longer it simmers, the richer the flavor. Stir occasionally to prevent sticking. You’ll notice the lentils becoming soft and creamy.
Step 4: The Finishing Touch
- Add Creaminess: Stir in the remaining butter and fresh cream. This step adds the characteristic richness to the Daal Makhani. Simmer for an additional 10 minutes, allowing the cream to mix in fully.
- Kasuri Methi & Garam Masala: Crush the kasuri methi between your palms and add it to the daal. Sprinkle garam masala and stir everything together. Simmer for another 5 minutes.
Step 5: Garnish and Serve
- Garnishing: Turn off the heat and garnish with chopped coriander and a swirl of fresh cream for a stunning presentation.
- Serving Suggestions: Daal Makhani pairs beautifully with butter naan, jeera rice, or even plain steamed rice. Serve hot with a side of sliced onions, lemon wedges, and a dollop of extra butter for indulgence.
Notes
For the authentic smoky flavor, you can try the Dhungar Technique: Light a small piece of charcoal until it’s red-hot, place it in a bowl, and carefully set the bowl over the daal (ensure it doesn’t touch the food). Drizzle a teaspoon of ghee on the charcoal and cover the pot immediately. Let the smoke infuse the daal for about 2 minutes before serving. This step adds a restaurant-style, smoky essence to your homemade daal!