Dal Makhani

🛒 Ingredients

• Whole Black Urad Dal (Black Gram Lentils) 110 g · 154 kcal
• Red Kidney Beans (Rajma) 30 g · 40 kcal
• Tomatoes (pureed) 40 g · 7 kcal
• Onion (finely chopped) 20 g · 8 kcal
• Ginger-Garlic Paste 5 g · 5 kcal
• Green Chili 2 g · 1 kcal
• Unsalted Butter 15 g · 105 kcal
• Heavy Cream (35% fat) 20 g · 70 kcal
• Cumin Powder 1 g · 4 kcal
• Coriander Powder 1 g · 3 kcal
• Red Chili Powder (Kashmiri) 1 g · 3 kcal
• Garam Masala 1 g · 4 kcal
• Dried Fenugreek Leaves (Kasoori Methi) 2 g · 6 kcal

👨‍🍳 Instructions

1. Rinse the whole black urad dal and red kidney beans thoroughly, then soak them in plenty of water overnight (8-10 hours). Drain and rinse again before cooking.
2. Cook the soaked lentils and beans in a pressure cooker with fresh water until very soft and mushy, typically for 20-30 minutes after the first whistle.
3. In a separate heavy-bottomed pan, melt unsalted butter and sauté the finely chopped onion until it turns golden brown and translucent.
4. Add ginger-garlic paste and green chilies to the pan, cooking for another minute until fragrant and raw smell disappears.
5. Stir in the tomato puree and all the dry spice powders (cumin, coriander, red chili); cook until the oil separates from the mixture.
6. Transfer the cooked dal and beans to the spice base, add a little water if needed for consistency, and simmer on low heat for 30-60 minutes, stirring occasionally to prevent sticking.
7. Mash some of the dal with the back of a ladle or a potato masher for a creamier texture, then stir in the heavy cream, garam masala, and crushed kasoori methi.
8. Simmer for a final 5-10 minutes until heated through and thickened to desired consistency, being careful not to boil vigorously after adding the cream.
9. Serve Dal Makhani hot, garnished with a swirl of fresh cream and chopped cilantro, if desired, usually with naan, roti, or rice.