Dal Makhani

Dal Makhani is a famous North Indian dish made from whole black lentils (urad dal) and kidney beans (rajma). It is generously flavored with butter and cream, giving it a rich and creamy taste. It is usually served with naan or rice.

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Ingredients

For Boiling

• 100 g urad dal
• 25 g rajma
• ½ tsp Kashmiri red chili powder
• ½ tsp salt
• 1 tsp sunflower oil
• 2.5 cups water

For Masala

• 1 tbsp ghee
• 1 tbsp butter
• 1 bay leaf
• 3 green cardamoms
• 1 black cardamom
• 1 onion (finely chopped)
• 1 tbsp ginger-garlic paste
• ½ cup tomato puree
• 1 tsp Kashmiri red chili powder
• ½ tsp salt
• 1 tsp garam masala

For Cooking

• ½ tsp kasuri methi (dried fenugreek leaves)
• ¼ cup heavy cream
• 1 tbsp butter
• 1 cup water (if needed)

For Smoking

• 1 piece of charcoal
• ½ tsp ghee

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Recipe

To prepare Dal Makhani, you will need: 100 g whole urad dal and 25 g rajma. Some Indian chefs recommend using Chitra rajma, claiming it's better. In the photo: urad dal and Chitra rajma.

Rinse well several times, especially the urad dal — it is recommended to rub it thoroughly while rinsing. Soak overnight or for 6–8 hours.

After soaking, rinse the dal and rajma again and boil them. For boiling, add:

• 2 cups water
• ½ tsp Kashmiri red chili powder
• ½ tsp salt
• 1 tsp sunflower oil

Boil for 40 minutes to 1 hour until soft, covered.

While the dal is boiling, prepare the masala. Heat 1 tbsp butter and 1 tbsp ghee in a pan.

• Add 1 bay leaf, 3 green cardamoms, and 1 black cardamom. Fry for 1 minute.
• Add chopped onion. Fry until golden brown.
• Add ginger-garlic paste. Fry for 2 minutes.

Add ½ cup of tomato puree or paste.

Stir and add:

• 1 tsp Kashmiri red chili powder
• ½ tsp salt
• 1 tsp garam masala

Fry while stirring until the oil separates.

Add the boiled dal and rajma, mix well, and add 1 cup water. Simmer for 1.5 hours, stirring occasionally.

Add ¼ cup cream and stir. Simmer for 10 minutes.

Then add:

• ½ tsp kasuri methi, stir and simmer for 5 minutes.
• 1 tbsp butter and mix well.

The final step is smoking. It is optional but adds a subtle smoky aroma to the dish.

For smoking, you'll need a piece of charcoal, ½ tsp ghee, and a small metal cup (you can make one from aluminum foil). Heat the charcoal on a stove or fire, place it in the cup, and set it in the cooked dal. Drizzle ghee on the coal and cover with a lid for 1–2 minutes. Then remove the cup and stir the dal well.

Dal Makhani is ready! When serving, garnish with cream, butter, and cilantro leaves.