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Dal Makhani that you can make it home and enjoy as good as restaurant recipes

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Recipe Information

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Video-Specific Recipe

Dal Makhani

Cultural Context

Dal Makhani is a popular dish from North India, particularly Punjab, known for its rich, creamy texture and deep flavors. Traditionally, it is slow-cooked overnight to enhance its taste. This dish is often served with naan or rice and is a staple in Indian households and restaurants alike, showcasing the culinary heritage of Indian cuisine.

IndianINmain
120 min
medium
4 servings
Servings4
1 cup black urad dal
1 cup rajma (kidney beans)
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon garam masala
1 medium onion
4 cloves garlic
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 cup fresh tomato puree
2 tablespoons butter
1/2 cup cream
1 teaspoon kasuri methi
to taste salt
4 cups water

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk provides a creamy texture with fewer calories.

black lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are nutritious and often less expensive.

1

Start by tempering ghee in a pot.

2

Add a little bit of cumin seeds and garam masala to the ghee.

3

Chop and add onions and garlic to the pot; sauté until golden brown.

4

Add a pinch of salt to help brown the onions and garlic.

5

Stir in red chili powder and a pinch of turmeric for color.

6

Add freshly grounded tomato puree (or canned tomato puree) to the pot and cook until the raw smell is gone.

7

Add pre-cooked black urad Dal and rajma to the pot.

8

Pour in a little bit of water and let it simmer for 10-12 minutes.

9

For richness, add 1 cup of butter (or 2 cups for a richer taste).

10

Incorporate 1 cup of cream into the mixture; to prevent curdling, take some boiling gravy and mix it with the cream before adding it to the pot.

11

Let the Dal boil for a couple more minutes until the desired texture is achieved.

12

Add kasuri methi to enhance the flavor of the Dal.

Cooking Techniques

sautéingsimmeringgarnishing

Equipment Needed

potpanknifecutting boardspoon

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-free

Allergens

dairy

Also Known As

Dal MakhniBlack Lentil Curry

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