Dal Makhani

Name: Dal Makhani
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Whole Black Gram, sabut urad dal; 1/4 cups Kidney Beans, rajma; 4 cups Water, for cooking; 1 tsp Salt; 1 Bay Leaf; 1 Black Cardamom; 1 small stick of Cinnamon Stick, about 2–3 cm; 2 tbsp Ghee; 2 tbsp Unsalted Butter; 1 tsp Cumin Seeds; 1 large Onion, finely chopped; 1 tbsp Ginger, minced; 1 tbsp Garlic, minced; 2 Green Chilies, slit; 3 medium Tomatoes, pureed, about 400 g; 1 1/2 tsp Kashmiri Red Chili Powder; 1 tsp Garam Masala; 1 tsp Kasuri Methi, dried fenugreek leaves, crushed; 1 tsp Salt, or to taste; 2 tbsp Unsalted Butter; 1/2 cups Heavy Cream; Some Water, enough to soak overnight; Some Coriander Leaves, fresh, a small handful, chopped

Dal Makhani is a rich, slow-cooked lentil stew with a velvety texture and deep, spiced tomato-onion gravy. Black gram and kidney beans are simmered until tender, then finished with butter and cream for a luxuriously smooth, slightly smoky flavor. Serve it steaming with naan or basmati rice for a comforting, restaurant-style meal.

Dal Makhani is a rich, slow-cooked lentil stew with a velvety texture and deep, spiced tomato-onion gravy. Black gram and kidney b... Show more

Traditional Indian Recipe

Health Grade

A- · Excellent

Rating

4.3

Time

1 hr40 min

Price

0,84 €

Calories

493 kcal

vegetarian

low calorie

meal prep

gluten free

Method

Rinse and soak

Rinse the Whole Black Gram (sabut urad dal) and Kidney Beans (rajma) well under running water, then cover them with plenty of Water and leave them to soak overnight, or for at least 8 hours.

Prep the aromatics

Peel and finely chop the Onion, mince the Ginger and Garlic, and slit the Green Chilies. Blend the Tomatoes until smooth, and lightly crush the Kasuri Methi between your palms so it’s ready to go.

Simmer the lentils

Drain the soaked lentils and beans, then add them to a heavy pot with 4 cups of fresh water, the Salt, Bay Leaf, Black Cardamom, and Cinnamon Stick. Bring the pot to a boil, lower it to a gentle simmer, and cook partly covered until both legumes are soft enough to crush easily, about 45 minutes. Keep the cooking liquid — you'll use it later to loosen the gravy — and fish out the whole spices when they’ve done their job.

Build the masala

While the lentils simmer, heat the Ghee and 2 tbsp of the Unsalted Butter in a second pan over medium heat. Add the Cumin Seeds and let them crackle for a few seconds, then add the onion and cook, stirring often, until it turns deep golden, about 8 minutes. Stir in the ginger, garlic, and green chilies, and cook for 1 minute more until fragrant. Add the tomato puree, Kashmiri Red Chili Powder, Garam Masala, and a little more salt if needed, then cook, stirring and scraping the bottom of the pan, until the masala is thick, dark, and glossy, about 12 minutes.

Combine and simmer

Stir the cooked lentils and beans into the masala with enough of their cooking liquid to make a thick, pourable gravy. Mash a few spoonfuls against the side of the pan for extra body, then stir in the crushed kasuri methi. Simmer gently, partly covered, until the flavors meld and the dal turns velvety, about 25 minutes, adding more reserved liquid if it gets too tight. Taste and add a little more salt if needed.

Finish and serve

Turn off the heat and swirl in the remaining butter and the Heavy Cream. Top with the Coriander Leaves (fresh, a small handful, chopped), then serve hot with naan, roti, or rice.

Ingredients

Method

For 4 servings

Adjust servings

For the lentils

1 cup Whole Black Gram, sabut urad dal
1/4 cups Kidney Beans, rajma
4 cups Water, for cooking
1 tsp Salt
1 Bay Leaf
1 Black Cardamom
1 small stick of Cinnamon Stick, about 2–3 cm
Some Water, enough to soak overnight

For the masala and simmering

2 tbsp Ghee
2 tbsp Unsalted Butter
1 tsp Cumin Seeds
1 large Onion, finely chopped
1 tbsp Ginger, minced
1 tbsp Garlic, minced
2 Green Chilies, slit
3 medium Tomatoes, pureed, about 400 g
1 1/2 tsp Kashmiri Red Chili Powder
1 tsp Garam Masala
1 tsp Kasuri Methi, dried fenugreek leaves, crushed
1 tsp Salt, or to taste

To finish

2 tbsp Unsalted Butter
1/2 cups Heavy Cream
Some Coriander Leaves, fresh, a small handful, chopped

Nutrition

Per Serving.

Calories

493 kcal

25% of Daily kcal

Protein

15 g

30% RDI

Fat

31 g

17g sat fat

Carbs

42 g

15% RDI

Sugar

7.2 g

14% RDI

Fiber

12 g

40% RDI

Salt

3.1 g

63% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A- · 8.1 / 10

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