Creamy Dal Makhani

Nothing beats the creamy, flavorful taste of Dal Makhani. Made with whole black lentils and kidney beans simmered in a rich blend of spices and butter, this classic North Indian dish is a comfort food favorite. Pair it with naan, roti, or rice for a wholesome and satisfying meal.

Ingredients:

• 1 cup whole black lentils (urad dal)
• ¼ cup kidney beans (rajma)
• 2 medium onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2–3 tbsp butter or ghee
• 1 bay leaf
• 2–3 cloves
• 1-inch cinnamon stick
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 2 tsp garam masala
• Salt to taste
• Fresh cream (for garnish)
• Fresh coriander leaves (for garnish)

Slow-cooked lentils and beans are simmered with onions, tomatoes, butter, and aromatic spices to create a creamy, rich curry. Serve it with naan, roti, or steamed rice for a meal that’s indulgent, comforting, and full of authentic North Indian flavors. Dal Makhani is perfect for festive meals or cozy family dinners.

Steps:

• Soak and cook the lentils – Soak whole black lentils and kidney beans overnight in enough water. Drain and pressure cook them with salt until soft and tender.
• Prepare the masala base – Heat butter or ghee in a pan, add bay leaf, cloves, cinnamon, and cumin seeds. Let them splutter to release their aroma.
• Add finely chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until the raw aroma disappears.
• Add tomato puree and cook until the masala thickens and oil starts separating.
• Mix in turmeric, red chili, and coriander powder, stirring well to infuse the flavors.
• Add the cooked lentils and beans along with some of their cooking water, stirring to combine.
• Sprinkle garam masala, mix thoroughly, and let the dal simmer on low heat for 20–25 minutes until thick, creamy, and rich in flavor.
• Garnish with fresh cream and coriander leaves before serving for that authentic, creamy finish.