If you’re looking for a classic dal makhani recipe, then this recipe won’t disappoint. It features classic flavors and a smooth and creamy texture for the perfect dal makhani. What’s best is that it’s easy to make, and even beginners can try this recipe!
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Dal makhani is a classic Indian lentil dish and literally stands for buttery lentils. This comes from the smooth and creamy texture that characterizes this delicious dish, and that’s exactly what you’ll get with this recipe.
What’s best is that the spices and method you’ll use to make it is not only easy but also the best way to get classic flavors at home. Urad dal (black whole lentils) give it that classic touch, and trust me, you’ll fall in love with this recipe. Serve it with some fresh chapati, paratha, or white rice.
Read on to learn how to make this dal makhani recipe at home!
❤️ WHY YOU’LL LOVE THIS RECIPE
- Quick: Despite the soaking time for the dal, the actual cooking process of this recipe is quite quick. It takes just around an hour to get the dal tender and another half an hour to get it all creamy and ready. So, in no time, you can have a delicious meal ready for your family.
- Family-favorite: This recipe uses wholesome ingredients like black whole urad dal, ghee, ginger-garlic paste, and spices that are not only nutritious but also loved by all.
- Versatile: This dal makhani is versatile and pairs well with Indian Paratha bread, chapati, or naan bread. You can adjust the spices and cream to suit your taste and dietary preferences.
- Delicious: The combination of urad dal cooked with ghee, spices, and tomato puree, finished with butter and cream, results in a dal makhani that is truly delicious.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
- Black Whole Urad Dal: This is the core ingredient of this recipe. It gives the dish its unique texture and depth of flavor.
- Ghee: This is the fat used in this recipe. It adds a rich, nutty flavor to the dish and is typically used in Indian cooking.
- Ginger and Garlic Paste: This adds a punch of flavor to the dish. The combination of ginger and garlic is common in Indian cuisine and provides a spicy, aromatic element.
- Kashmiri Chili Powder: This gives the dish its heat. Kashmiri chili powder is known for its vibrant color and mild heat, adding a beautiful red hue to the dish without making it overly spicy.
- Coriander Powder: This is a spice that adds a warm, nutty, and spicy flavor to the dish. It is a key ingredient in many Indian dishes.
- Pureed Tomatoes: These are used to create the sauce of the dish. The tomatoes add a tangy sweetness that balances out the spices and adds a rich, hearty texture.
- Butter: The fat in this recipe gives it a beautiful buttery flavor. It also adds a creamy texture to the dal makhani.
- Heavy Cream: This ingredient gives the dal makhani its creamy, rich consistency. It also helps to balance out the spices and adds a touch of luxury to the dish.
🔪 HOW TO MAKE DAL MAKHANI
Step 1
Begin by washing the black whole urad dal several times, rubbing the dal between your palms to remove any dust and impurities. Continue to wash until the water runs clear.
Step 2
Soak the dal in warm water for about six hours. Once the soaking time is up, discard the water and give the dal another wash, now set it aside.
Step 3
Place the soaked urad dal in a pan and add enough water to cover it. Simmer on medium heat until the dal becomes tender. This should take between fifty minutes to an hour and ten minutes. As the dal cooks, foam may form on the surface. Be sure to discard this foam as it can give the dal a peculiar taste.
Step 4
In a large pan, heat the ghee. Once hot, add the ginger garlic paste and cook for a few seconds on low heat. Next, add the spices and salt, and stir for a minute on low heat. Following this, pour in the tomato puree and cook on medium-low heat until the oil separates.
Step 5
Add the cooked dal to the spiced tomato puree. Simmer the mixture on medium-low heat for about thirty minutes. During this time, remember to stir the dal occasionally to prevent it from sticking to the bottom of the pan. If the dal seems to be drying out, you can add some hot water.
Step 6
Using a potato masher, mash the dal until it reaches a creamy texture with some whole dal still visible. Then, add the butter and cream, stir for a minute, and turn off the heat. Let the dal sit covered for fifteen minutes to allow the flavors to meld together before serving.
Step 7
Serve your delicious, homemade dal makhani with Indian Paratha bread, chapati, or naan bread. Enjoy!
👩🏽🍳 PRO TIPS
- Thoroughly wash the urad dal: Rub the dal between your palms while washing to get rid of dust and impurities. Repeat this process until the water runs clear, and guarantee clean and fresh dal for your dish.
- Soak the dal sufficiently: Soak the black whole urad dal in warm water for about six hours. This helps to soften the dal, reducing the cooking time and making it easier to mash later.
- Discard the foam while boiling: When boiling the dal, a layer of foam might form on the surface. Make sure to discard this, as it could give your dal makhani a strange taste.
- Stir the dal while cooking: When the dal is cooking with the tomato puree, make sure that you stir it regularly. This prevents the dal from burning or sticking to the pan and helps to blend the flavors together.
- Mash the dal for creaminess: Use a potato masher to mash the cooked dal. This gives your dal makhani a creamy texture while still leaving some whole dal for a bit of bite.
- Let the dal rest: After adding the butter and cream, let the dal sit with the lid on for around fifteen minutes. This allows the flavors to meld together, enhancing the taste of your dal makhani.
📋 VARIATIONS
- Vegan: If you're looking for a vegan option, this variation is for you. Replace the heavy cream and butter with coconut milk. It gives the dal a unique, subtle sweetness and
- Spicy: If you can handle the heat, add some chopped green chilies to the dal. This will give your dal makhani a spicy kick, enhancing its flavors and making it even more delicious.
- Kidney Beans: Add some boiled kidney beans to your dal. The kidney beans provide extra texture and flavor, making your dal makhani even more satisfying.
💬 FREQUENTLY ASKED QUESTIONS
When washing the black whole urad dal, it is crucial to rub the dal between your palms to remove any dust and impurities. Wash the dal multiple times until the water runs clear.
If foam forms on the surface of the dal while boiling, it is best to discard it. Leaving the foam can alter the taste of the dal, making it taste slightly strange.
Dal Makhani is best served with Indian breads like paratha, chapati, or naan.
Yes, you can. Adding more butter and cream will make your dal makhani richer and creamier. However, adjust according to your taste and dietary preference.
🌡️ STORING
Refrigerate: Leftover dal makhani can be stored in the fridge for up to three days. Just make sure to keep it in an airtight container to maintain its freshness and flavor.
Reheat Instructions: To reheat, simply warm it in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave, but be sure to stir it halfway through to guarantee even heating.
Freezing: Unfortunately, dal makhani doesn't freeze well due to the cream used in the recipe. The texture may become grainy and separated once thawed. However, if you still want to freeze it, remember to leave out the cream while cooking and add it when you're ready to eat after thawing and reheating.
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⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
📖 Recipe
Dal Makhani recipe
Ingredients
- ⅓ cup black whole urad dal
- 2 tablespoon ghee
- 1 tablespoon ginger and garlic paste
- 1 ½ teaspoon Kashmiri chili powder
- ½ teaspoon coriander powder
- 2 medium tomatoes pureed
- Salt to taste
- 3 tablespoon butter
- ½ teaspoon garam masala powder
- 3 tablespoon heavy cream
Instructions
- Wash the black whole urad dal several time rubbing the dal between your palms to get rid of dust and impurities. You will need to wash the dal several times until the water clears. Soak the dal for 6 hours in warm water. Discard the water and give the dal another wash and keep it aside to use it in the recipe.
- In a pan, add the soaked urad dal and enough water to cover it. Cook on medium heat until the dal is tender. It will take from 50 minutes to and hour and 10 minutes.
- Discard any foam that forms over the dal when boiling it. Keeping it will make the dal taste slightly strange.
- In a large pan, add the ghee, when hot, add the ginger garlic paste, after cooking for a few seconds on low heat, add the spices and salt. Stir for a minute on low heat, then pour the tomato puree and cook on medium low heat until the oil separates.
- Add the dal and cook on medium low heat for 30 minutes, make sure during that time to stir the dal to prevent it from burning, and you can add hot water to the dal if it is drying.
- Using a potato masher, mash the dal until you are able to see some whole dal but mostly the texture is a lot creamy.
- Now, add the butter and the cream, stir for a minute and turn off the heat. Keep the lid over the dal for 15 minutes to help the flavors come together better before serving.
- Serve with Indian Paratha bread, chapati, or naan bread.
Video
Notes
- The more you soak the urad dal, the better; and it will take less time to cook.
- You can cook the dal in an instant pan or a pressure cooker.
- You can add less cream to the dal if you wish.
- Instead of butter, you can add ghee.
- It is best to serve the dal 15 or 20 minutes before serving, it will give the flavors to come out better.
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