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 serving
410cal
17gprotein
48gcarbs
Ingredients
1 cup Whole Black Gram (also known as Sabut Urad Dal)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Dal Makhani, Butter Naan and Masala Omelette
Creamy, fiber-rich Dal Makhani with fluffy naan and a protein-packed omelette. Pure comfort food!
This north_indian dish is perfect for lunch. With 1095.3999999999999 calories and 43.33g 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: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
