A quintessential Punjabi dish, this Dal Makhani is incredibly rich and creamy. Whole black lentils and kidney beans are slow-cooked in a buttery, tomato-based gravy, resulting in a dish that's pure comfort in a bowl. Perfect with naan or rice.
Prep20 min
Cook90 min
Soak480 min
Servings4
Serving size: 1 cup
418cal
18gprotein
50gcarbs
Ingredients
1 cup Whole Black Gram (also known as Sabut Urad Dal)
Soft, fluffy, and slightly chewy leavened flatbread, cooked on a tawa until golden and brushed generously with butter. A classic Punjabi bread that's perfect for mopping up rich curries like chole or dal makhani.
A refreshing and crunchy mix of cucumber, tomatoes, and onions, tossed in a zesty lemon and chaat masala dressing. This simple Indian salad, often called Kachumber, is the perfect cooling side dish for any rich curry or biryani.
Rich, creamy Dal Makhani with fluffy butter kulcha. Pure comfort food that's also protein-packed and satisfying!
This mughlai dish is perfect for dinner. With 895.64 calories and 27.86g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
1 cup Tomato Puree (from 3-4 medium tomatoes)
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1 tsp Coriander Powder
0.75 tsp Garam Masala
0.25 cup Heavy Cream (plus more for garnish)
1 tbsp Kasuri Methi (dried fenugreek leaves)
Instructions
1
Soak and Cook Lentils
Rinse the whole black gram and kidney beans thoroughly under running water. Soak them together in plenty of water for at least 8 hours, or preferably overnight.
Drain the soaking water. Add the lentils and beans to a pressure cooker along with 4 cups of fresh water, 1 tsp of salt, the bay leaf, and the cinnamon stick.
Secure the lid and pressure cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 15-20 minutes. The beans should be completely soft and mashable.
Allow the pressure to release naturally. Open the cooker, remove the bay leaf and cinnamon stick. Using the back of a ladle, lightly mash about a quarter of the lentils against the side of the pot to help create a creamy base.
2
Prepare the Masala Base
In a heavy-bottomed pan (kadai), melt 2 tbsp of butter over medium heat.
Add the finely chopped onion and sauté for 7-8 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Stir in the tomato puree, Kashmiri red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Cook this masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating at the edges.
3
Combine and Slow Cook
Pour the cooked lentil mixture (along with its cooking liquid) into the prepared masala. Mix everything thoroughly.
Add 1 cup of hot water, or more if needed, to achieve a thick but pourable consistency. Bring the dal to a gentle boil.
Reduce the heat to the lowest setting. Partially cover the pan and let the dal simmer for a minimum of 45 minutes, stirring every 10-15 minutes to prevent it from sticking to the bottom.
This slow simmering process is crucial for developing the deep, creamy flavors of Dal Makhani. The dal will continue to thicken as it cooks.
4
Finish and Garnish
Once the dal has reached your desired creamy consistency, stir in the garam masala and the remaining 2 tbsp of butter.
Crush the kasuri methi between your palms to release its aroma and add it to the dal. Stir in the heavy cream.
Let it simmer for a final 5 minutes on low heat for all the flavors to meld together beautifully.
Taste and adjust the salt if necessary. Turn off the heat.
5
Serve
Transfer the Dal Makhani to a serving bowl.
Garnish with a swirl of fresh cream and serve hot with garlic naan, roti, or jeera rice.
4
Serving size: 2 pieces
416cal
8gprotein
51gcarbs
20gfat
Ingredients
2 cup Maida (approx 250g)
0.5 cup Curd (at room temperature, slightly sour is better)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tbsp Oil (plus more for greasing)
0.5 cup Warm Water (or as needed)
1 tsp Kalonji (for sprinkling)
2 tbsp Coriander Leaves (finely chopped, for sprinkling)
4 tbsp Butter (melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, sift together the maida, sugar, baking powder, baking soda, and salt. Mix well.
Create a well in the center of the dry ingredients. Pour in the room temperature curd and 2 tbsp of oil.
Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse crumbs.
Gradually add warm water, a little at a time, and begin to knead. Continue adding water until you form a soft, pliable, and slightly sticky dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Grease the dough with a little oil, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours, or until it has risen slightly.
2
Shape the Kulchas
After the resting period, gently punch down the dough to release the air and knead it for another minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry flour. Roll it into an oval or round shape, about 5-6 inches in diameter and approximately 1/4 inch thick.
Sprinkle a pinch of kalonji and some chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
3
Cook the Kulchas
Heat a heavy-bottomed tawa or a cast-iron skillet over medium-high heat. The tawa should be hot but not smoking.
Take the shaped kulcha and flip it over (toppings-side down). Apply a thin, even layer of water to the plain backside.
Carefully place the kulcha, water-side down, onto the hot tawa. The water will help it stick to the surface.
Cook for 1-2 minutes. You will see bubbles starting to form on the surface.
Using tongs, flip the kulcha and cook the other side for another 1-2 minutes, pressing down gently with a spatula to ensure even cooking. Cook until golden brown spots appear on both sides.
Repeat the shaping and cooking process for all the remaining dough balls.
4
Serve
As soon as a kulcha is cooked, remove it from the tawa and immediately brush it generously with melted butter.
Stack the cooked kulchas in a casserole dish or wrap them in a clean kitchen towel to keep them soft and warm.
Serve hot with rich curries like Chole, Dal Makhani, or Paneer Butter Masala.
Serve immediately to enjoy the maximum crunch and freshness. Do not let it sit for long as the salt will draw out water from the vegetables.
