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Authentic Indian Daal Makhani

Name: Authentic Indian Daal Makhani
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Black lentils (whole urad dal)', 'amount': '1 cup'}; {'ingredient': 'Kidney beans (rajma)', 'amount': '1/2 cup'}; {'ingredient': 'Ghee (clarified butter)', 'amount': '2 tablespoons'}; {'ingredient': 'Onion, finely chopped', 'amount': '1 large'}; {'ingredient': 'Garlic cloves, minced', 'amount': '3'}; {'ingredient': 'Ginger, grated', 'amount': '1 inch piece'}; {'ingredient': 'Tomatoes, pureed', 'amount': '2 large'}; {'ingredient': 'Red chili powder', 'amount': '1 teaspoon'}; {'ingredient': 'Turmeric powder', 'amount': '1/2 teaspoon'}; {'ingredient': 'Garam masala', 'amount': '1 teaspoon'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Fresh cream', 'amount': '1/4 cup'}; {'ingredient': 'Cilantro leaves, chopped', 'amount': 'for garnish'}

Experience the richness of Indian cuisine with this authentic Daal Makhani recipe. This creamy, flavorful dish hails from the region of Punjab, known for its hearty and robust cuisine. It's made with a combination of black lentils (urad dal) and kidney beans (rajma), cooked until tender, then simmered in a fragrant tomato-based sauce spiced with garam masala, turmeric, and red chili powder. The dish is finished with a drizzle of fresh cream and a sprinkle of chopped cilantro, offering a perfect balance of spice and creaminess. Serve this soul-soothing dish with steamed rice or naan bread for an unforgettable culinary experience.

Servings: 4

Ingredients

Black lentils (whole urad dal) (1 cup)
Kidney beans (rajma) (1/2 cup)
Ghee (clarified butter) (2 tablespoons)
Onion, finely chopped (1 large)
Garlic cloves, minced (3)
Ginger, grated (1 inch piece)
Tomatoes, pureed (2 large)
Red chili powder (1 teaspoon)
Turmeric powder (1/2 teaspoon)
Garam masala (1 teaspoon)
Salt (to taste)
Fresh cream (1/4 cup)
Cilantro leaves, chopped (for garnish)

Instructions

Rinse black lentils and kidney beans thoroughly under running water. Soak them overnight or for at least 6 hours.
Transfer the soaked lentils and kidney beans to a pressure cooker. Add 4 cups of water and pressure cook for 15-20 minutes until they are soft and tender.
In a large pan, heat ghee over medium heat. Add finely chopped onions and sauté until they turn golden brown.
Add minced garlic and grated ginger to the pan. Cook for an additional 2 minutes.
Next, add pureed tomatoes, red chili powder, turmeric powder, garam masala, and salt. Cook for about 10 minutes, stirring occasionally until the tomatoes are well cooked and the spices are thoroughly combined.
Add the cooked lentils and kidney beans to the pan, stirring well to combine. Lower the heat and let the mixture simmer for 20-30 minutes, allowing the flavors to meld together.
Stir in fresh cream and continue to simmer for an additional 5 minutes.
Before serving, garnish with freshly chopped cilantro leaves. Serve this delicious Daal Makhani hot with steamed rice or naan bread.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes (plus soaking time) • Cook Time: 1 hour • Calories: 350 • Fat: 15g • Carbs: 40g • Protein: 15g • Sodium: 800mg • Sugar: 5g

Authentic Indian Daal Makhani

Servings: 4

Ingredients

Instructions

Dietary Information

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