DAL MAKHANI | Buttery Creamy Black Lentil Curry
Recipe Information
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.
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.
Rinse 1 cup of black lentils and 1/4 cup of pinto beans very well.
Soak the lentils and beans for 8 to 10 hours.
After soaking, discard the water and rinse the lentils and beans again.
Add the lentils and beans to the Instant Pot or a regular stove top pressure cooker.
Pour in 4 cups of hot water and 1 teaspoon of oil.
Pressure cook for 25 minutes in the Instant Pot or 23 minutes in a regular pressure cooker.
Allow the pressure to release naturally before opening the lid.
Blend some tomatoes to a smooth puree (or use store-bought tomato puree).
Heat a pan over medium heat and add 1 tablespoon of ghee.
Add 1 teaspoon of cumin seeds to the ghee, ensuring it’s not too hot to avoid burning the seeds.
Add 1 tablespoon of ginger garlic paste and fry on low heat for a few seconds, being careful of splatters.
Stir in 1 teaspoon of Kashmiri chili powder and add a splash of water to prevent burning.
Add the pureed tomato to the pan and cook on medium low heat until it thickens to a jam-like consistency.
Add the cooked lentils and beans to the pan, noting that the outer skin of the lentils should have broken apart.
Season with salt to taste and add 1 tablespoon of sweet paprika for color.
Using a potato masher, mash the lentils slightly to bring creaminess and thickness.
Allow the mixture to simmer on low heat for about 15 minutes, stirring occasionally to prevent sticking.
Add 3 teaspoons of butter throughout the cooking process, noting that the dish is meant to be buttery.
Stir in 2 heaped teaspoons of kasoori methi and taste for seasoning, adding 1 teaspoon of sugar if desired.
Finally, mix in 3 tablespoons of heavy cream, reserving 1 tablespoon for drizzling on top after plating.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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