Dal Makhani

Ingredients

• 3/4 cup Black gram dal (urad dal, split) (Rinse well and soak overnight)
• 1/4 cup Red kidney beans (rajma) (Rinse well and soak overnight)
• 1 tablespoon Vegetable oil (For sautéing)
• 3 tablespoons Butter (2 tbsp for cooking, 1 tbsp for finishing)
• 2 medium Onion (Finely chopped)
• 1 teaspoon Ginger‑garlic paste (Store‑bought or homemade)
• 4 medium Tomatoes (Pureed in a blender)
• 2 teaspoons Kashmiri red chili powder (Mild, gives deep red color)
• 1 teaspoon Cumin powder
• 2 teaspoons Coriander powder
• 1 teaspoon Salt (Adjust to taste; optional extra ½ tsp during cooking)
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh cream (Optional, for extra richness)

Instructions

1. Soak the legumes

   Rinse 3/4 cup black gram dal and 1/4 cup rajma beans under running water, then place each in separate bowls with plenty of water. Soak overnight (at least 8 hours).

   Time: PT10M

2. Pressure‑cook the dal and rajma

   Drain the soaked beans, combine them in the pressure cooker, add enough fresh water to cover by about 2 inches, close the lid and cook on high heat. Once pressure is reached, cook for 5‑6 whistles (≈20 minutes).

   Time: PT20M

   Temperature: high

3. Simmer the cooked beans

   Allow the pressure to release naturally, open the cooker, and let the dal sit for another 20 minutes on low heat to become extra‑soft.

   Time: PT20M

   Temperature: low

4. Make tomato puree

   Roughly chop the tomatoes and blend them in a blender or mixer jar until smooth.

   Time: PT5M

5. Sauté onions

   Heat 1 tbsp oil and 2 tbsp butter in a kadai over medium‑high heat. Add the finely chopped onions and sauté until golden brown (≈8 minutes).

   Time: PT8M

   Temperature: medium-high

6. Add ginger‑garlic paste

   Stir in 1 tsp ginger‑garlic paste and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium-high

7. Cook tomato masala

   Pour the tomato puree into the pan, add a splash of water to de‑glaze, and cook on medium heat, stirring occasionally, until the mixture thickens and oil begins to separate from the masala (≈10 minutes).

   Time: PT10M

   Temperature: medium

8. Add spice powders

   Stir in 2 tsp Kashmiri red chili powder, 1 tsp cumin powder, 2 tsp coriander powder, and 1 tsp salt. Mix well for 2 minutes.

   Time: PT2M

9. Combine dal with masala

   Add the cooked dal to the masala, pour in 1 cup water, and stir to blend. Bring to a gentle boil, then reduce to medium‑low and simmer for 10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: medium-low

10. Finish with garam masala

    Stir in 1 tsp garam masala and cook for another 2 minutes.

    Time: PT2M

    Temperature: medium-low

11. Add butter and cream

    Turn off the heat, add the remaining 1 tbsp butter and 2 tbsp fresh cream. Mix gently until melted and incorporated.

    Time: PT2M

Nutrition Facts

Calories

340

Protein

12g

Carbohydrates

30g

Fat

15g

Fiber

8g

Ingredient Substitutions

• Instead of Black gram dal (urad dal, split): Whole urad dal, Black lentils
• Instead of Red kidney beans (rajma): Black beans, Kidney beans (canned, drained)
• Instead of Vegetable oil: Canola oil, Ghee
• Instead of Butter: Ghee, Margarine
• Instead of Onion: Shallots
• Instead of Ginger‑garlic paste: Fresh minced ginger and garlic (½ tsp each)
• Instead of Tomatoes: Canned tomato puree (1 cup)
• Instead of Kashmiri red chili powder: Regular red chili powder (use half)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Garam masala powder: All‑spice blend
• Instead of Fresh cream: Half‑and‑half, Greek yogurt (for tangier taste)

Equipment Needed

• Pressure cooker
• Blender or mixer jar
• Kadai / deep skillet
• Knife
• Cutting board
• Measuring spoons & cups
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Soaking the dal and rajma overnight
• Pressure cooking until fully soft
• Achieving oil separation in the tomato‑onion masala
• Simmering the dal with spices for flavor integration

Chef Tips from the Video

• Add a pinch of smoked paprika or a few drops of liquid smoke for a subtle smoky flavor.
• Finish with a sprinkle of kasuri methi (dried fenugreek leaves) for authentic aroma.
• Garnish with chopped cilantro and a drizzle of extra cream for visual appeal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 1 month; thaw and reheat gently.

Room temperature: Not recommended; cool quickly and refrigerate.

Make-Ahead Tips

• Cook the dal a day ahead; the flavors improve after refrigeration.
• Reheat on low heat, adding a splash of water and a little extra butter.
• Add fresh cream just before serving to keep it silky.