The soft aroma of the most beautiful combination of Indian Tadka splashes in my kadai after so long, the smell lures me deep into the feeling of diving into fond memories of taking a bite into Kali Dal from Mirch Masala or on the roadside restaurants in Punjab long back when I was on the road.
It has been years since I last visited North India, but my memories are just as fresh as if it was just yesterday. The kitchen smells so aromatic with all the luscious whole spices fried in rich homemade ghee and a generous amount of butter. I just can't get over the all the eating but also the process of making this lusciously creamy Dal Makhani.
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What is Dal Makhani?
Dal Makhani is an Indian Dal made with using Whole Black Urad Dal and Rajma. This dal is rich and creamy in texture with an extra tadka of ghee and butter on the top while served with some cream and cilantro or Kasuri methi. This dal is slow cooked for about 50-60 mins and results in scrumptiously creamy texture. This dal is served with Plain Rice, Jeera Rice, Phulka Rotis, Tandoori Rotis,Naan or Laccha Paratha.
Can We Make Healthy Dal Makhani?
The good news is we can make a healthy version of Dal Makhani. Because cutting down the amount of ghee, butter and cream helps us eliminate all the saturated carbs and the extra load of fat.
My recipe is a healthyish version of Dal Makhani, and it is just as creamy and deliciously rich in texture as you get them in restaurants.
Ingredients to Make Dal Makhni
- Beans and Lentils - You want to use high quality ingredients to make this dal taste like restuarant style. We will be using black lentils and red kidney beans to make this dal.
- Butter and Ghee - We will be using butter and ghee for the fat. This will add to the creaminess of the dal and enhance it to taste richer.
- Whole Spices - It is important to use good quality of spices. I am using Dried rec Chili, Bay Leaf, and a cinnamon stick. You can also add cumin seeds if you like.
- Aromatics - Use yellow onion if possible, it is perfect for cooking and gives a beautiful sweet caramelized taste. you will also need to make ginger garlic and green chili paste. So you will need about 5-6 cloves of garlic, ½ inch ginger, and 1 green chili, pulse it in a small food processor, and be done.
- Tomato Paste - The tomato paste or the canned tomato puree will give this recipe the smokey umami it needs to taste restaurant-style, so I highly recommend using store-bought tomato paste.
- Yogurt - Yogurt will bring out the creaminess of the delicious lentils rendering it a beautiful flavor.
- Ground Spices - My recipe only calls for red chili powder and garam masala. I like to use Kashmiri Red Chili Powder as it gives this dal a beautiful color and is not spicy.
- Garnishes - We will be using cream, cilantro, and kasuri methi for garnishing!
Can we make Vegan Dal Makhani?
You can make Vegan Dal Makhani and it is very simple. Just follow the recipe. Substitute Butter+ and Ghee with any neutral Oil/ coconut oil. You can substitute yogurt with cashew yogurt and cream with coconut cream!
Expert Tips To Make Dal Makhni
- It is really important to rinse the beans and lentils before soaking them.
- Soak the beans and lentils for at least 10-12 hours.
- You want to cook the beans and lentils thoroughly to attain the creamiest texture to the dal.
- I highly recommend you use canned tomato puree or tomato paste, to achieve the beautiful umami-rich flavor in the dal.
- You can smoke the dal which enhances the flavor of this dal, but it is completely optional.
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Dal Makhani
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Pressure Cooker / Instant Pot
- 1 Heavy Bottom Pot
Ingredients
- 1 Cup Whole Black Urad Dal Rinse and Soak for 8-10 Hours
- ¼ Cup Rajma (Red Kidney Beans) Rinse and Soak with Whole Black Urad Dal for 8-10 Hours
- 3 Cups Water
- 3 tablespoon Ghee
- 3 tablespoon Butter
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1 Dry Whole Red Chili
- 1 Cup Onion Finely Chopped
- 5 tbsp Canned Tomato Puree For more Concentrated Flavor
- 2 tbsp Ginger-Garlic-Green Chili Paste
- 3 tablespoon Plain Yogurt
- 1 teaspoon Red Chili Powder
- 1 tsp Garam Masala
- 2 tbsp Fresh Heavy Cream You can also use half and half
- 2 tablespoon Kasuri Methi
Instructions
- Rinse and Soak Black Urad dal + Rajma (Red Kidney Beans) for 8-10 hours. preferably overnight.
- After soaking overnight, rinse the dal and pressure cook it in 3 Cups of Water, Pinch of salt. for 6-7 whistles. If you are using Instant Pot, add rinsed beans and lentils, add salt, 3 Cups of Water close the lid. Cook it on setting Manual Pressure Cook - high pressure - for 35 mins. Let the pressure release naturally.
- Now separate the water from Pressure cooked Daal if extra and keep it aside. Mash the Pressure cooked Dal.
- In a heavy bottom, pot add 1Butter and Ghee on a medium flame. Add the whole spices, Bay Leaf, Cinnamon Stick and Whole Dry Red Chili. You Can add ½ Teaspoon of cumin seeds if you like.
- Now add onions and Saute until nice and translucent. Now add Ginger-garlic green chili paste and saute well until cooked.
- Add the whisked plain yogurt and stir continuously to make sure yogurt doesn't separate itself. Now add the tomato puree and let it cook. Simultaneously add red chili powder and Garam Masala
- Once the butter+ Ghee starts separating add the mashed dal. Now mix well. Add the boiled dal water we kept aside and let it slow cook on low flame for 50-60 mins.
- Add kasuri methi. about 30 mins after the dal started to simmer.
- Serve hot with drizzle of heavy cream and finely chopped cilantro with Tandoori Roti, Naan, Laccha Paratha, Plain rice or Jeera Rice.
Notes
- If you are using Instant Pot this is what I like to do the night before I want to make Dal Makhni. Soak the black lentils and Rajma in the instant pot, adding water and salt. Select Pressure Cook, Manually adjust the time to 30 mins. Press Delay Start, and set the timer to 10 hours. Press the keep warm button, as we don't need the beans and lentils to be warm. By the time you wake up in the morning, Your beans and lentils will be cooked so it saves you a lot of time.
- You can smoke the dal using the smoking technique. I place a piece of coal on the flame. Let it get hot from both the sides. Then place it in a small bowl. I then place the bowl, in the dal and then add ghee on top of the coal, cover and let it smoke for 2 minutes. Then I will carefully using the tongs take the bowl out, mix the dal and serve.
Dharinipal
Love love love it... ??Probably one place where they say I can still make Dal makhani without the charcoal for final smoky effect. Definitely gonna try!
thewhiskaddict
Thank you so much Dharini? I am so glad you love the recipe... home cooking needs to be simple... yet delicious... give it a try and let me know how it turns out?
Shell Dodd
Hi Aayushi, I made this recipe today and the dal was beautiful, thankyou.
I have to say, it's the best makhani recipe, next time I will make the effort and smoke it. x
Aayushi Patel
Hi Shell, I am so glad you made the dal makhani! It is one of the most popular recipes from the blog! Please try to smoke the dal next time! I am sure you will love the smoky flavor!