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)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Creamy, soul-satisfying Dal Makhani with Jeera Rice and a protein-packed fried egg – pure comfort!
This punjabi dish is perfect for lunch. With 872.19 calories and 29.3g 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 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
