Daal Makhani Recipe: Rich & Creamy

Imagine a warm, comforting bowl of creamy black lentil curry, infused with India’s aromatic spices and rich flavors. Our Daal Makhani simple recipe is a North Indian classic, made with tender onions, velvety butter, and a blend of carefully chosen spices. In this recipe to make dal makhani, we’ll take you on a flavorful exploration of the heart of Indian cuisine, guiding you through each step to create a dish that will become a new favorite.

What is Daal Makhani?

Daal Makhani is a popular Indian recipe that originated in the Punjab region. It’s a rich and creamy lentil curry made with black lentils (urad dal) and kidney beans (rajma), cooked in a flavorful tomato-based sauce with aromatic spices and butter. This recipe is a staple in many Indian households and is often served with naan, rice, or roti.

Ingredients and Equipment Needed

For this recipe, you’ll need the following dal makhani ingredients:

1 cup black lentils (urad dal)
1 cup kidney beans (rajma)
2 medium onions, chopped
3 cloves garlic, minced
1 medium tomato, diced
1 tablespoon ginger paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/4 cup butter
2 tablespoons vegetable oil
Fresh cilantro, for garnish

You’ll also need a large pot with a heavy bottom, a blender or food processor, and a pressure cooker (optional).

Instructions for Cooking Daal Makhani

Here is a recipe to make makhani dal stepwise:

Step 1: Prepare the Lentils

Rinse the black lentils (urad dal) and kidney beans (rajma) thoroughly under cold running water.
Soak the lentils in water for at least 8 hours or overnight. This step helps to rehydrate the lentils and reduces cooking time.
Drain the water and set the lentils aside.

Step 2: Sauté the Onions

Heat oil in a large pot over medium heat.
Add the chopped onions and cook until they are lightly browned, stirring occasionally. This should take approximately 5-7 minutes.
Remove the onions from the pot and set them aside.

Step 3: Add Spices and Cook

Add the minced garlic, ginger paste, cumin, coriander, cinnamon, cardamom, and cayenne pepper to the pot.
Cook for 1-2 minutes until the spices are fragrant, stirring constantly to prevent burning.
Add the cooked onions back into the pot and stir to combine.

Step 4: Add Tomatoes and Lentils

Add the diced tomatoes to the pot and stir to combine with the spice mixture.
Add the cooked lentils (urad dal) and kidney beans (rajma) to the pot. Stir well to combine.

Step 5: Add Water and Simmer

Add 4 cups of water to the pot and bring to a boil.
Reduce the heat to low and simmer for 20-25 minutes or until the lentils are tender.
Stir occasionally to prevent sticking or burning.

Step 6: Blend the Mixture

Use an immersion blender or a regular blender to blend the mixture to your desired consistency.

Step 7: Add Butter and Season

Add butter to the pot and stir until melted.
Season with salt to taste.

Step 8: Serve

Serve hot, garnished with fresh cilantro.
You can serve daal makhani with naan, rice, or roti.

Tips and Variations

Instant Pot Method: Cook daal makhani in an instant pot by adding all the ingredients except the butter. Cook on high pressure for 10-12 minutes and let the pressure release naturally.
Substitute Lentils: Substitute black lentils with brown lentils or green gram for a different flavor profile.
Spice it Up: Make daal makhani spicier by adding more cayenne pepper or using hot sauce like sriracha.
Extra Flavor Boost: Add other spices like garam masala or amchur powder to give it an extra boost of flavor.
Dal Makhani Masala: Add more cayenne pepper or use hot sauce like sriracha to make daal makhani spicier.

Nutritional Benefits of Daal Makhani

High in Protein: Daal Makhani daal is a good source of protein, making it an excellent option for vegetarians and vegans.
Rich in Fiber: The dish is high in fiber, which can help promote digestive health and support healthy blood sugar levels.
Good Source of Iron: The lentils in Daal Makhani provide a good amount of iron, essential for healthy red blood cells and for preventing anemia.
Rich in Potassium: Kidney beans are a rich source of potassium, which helps maintain healthy blood pressure and supports overall cardiovascular health.
Good Source of Folate: Kidney beans are also a good source of folate, a B vitamin that’s essential for healthy cell growth and development.
Vitamin-Rich: Daal Makhani contains a range of vitamins, including vitamin C, vitamin K, and folate, which support overall health and well-being.

Perfect Pairing With Daal Makhani

Daal makhani pairs well with a variety of sides, including:

- Naan or garlic naan for dipping in the creamy sauce
- Steamed basmati rice for a comforting meal
- Roti or chapati for a satisfying snack
- Raita (a yogurt-based side dish) to cool down the spiciness

Difference Between Daal Makhani and Other Types of Lentil Curries

Daal makhani is distinct from other types of lentil curries due to its rich and creamy sauce made with butter and spices. While other recipes may use coconut milk or yogurt as a base, daal makhani relies on its flavorful sauce to elevate the dish.

Conclusion

In conclusion, daal makhani is a delicious and comforting Indian recipe that’s easy to make at home. With its rich and creamy sauce, it’s no wonder it’s a favorite among many Indian food enthusiasts. Given recipe for makhani dal is easy to follow. At Everest Nepalese & Indian Cuisine in Lexington, KY, we’re passionate about serving authentic and delicious Indian cuisine. Our daal makhani is no exception in Lexington, KY. Made with love and care in our kitchen, this popular dish is now available to order online or enjoy in person at our cozy restaurant.

FAQs About Daal Makhani

What Is Daal Makhani Made Of?

Daal makhani is made with black lentils (urad dal), kidney beans (rajma), onions, garlic, ginger paste, spices, butter, and vegetable oil. Contact us to get the best daal makhani in Lexington, KY.

Can I Use Different Types of Lentils?

Yes, you can substitute black lentils with brown lentils or green gram for a different flavor profile.

Is Daal Makhani Spicy?

Daal makhani has a mild spice level due to the addition of cumin, coriander, cinnamon, cardamom, and cayenne pepper. However, you can adjust the spice level to your liking by adding more or less cayenne pepper.

Can I Make Daal Makhani in a Pressure Cooker?

Yes, you can make daal makhani in a pressure cooker by adding all the ingredients except butter to the pot. Cook on high pressure for 10-12 minutes and let the pressure release naturally.

Can I Freeze Daal Makhani?

Yes, you can freeze daal makhani for up to 3 months. Reheat it by adding water or broth before serving.