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, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
A cooling yogurt dip with grated cucumber, fresh herbs, and a hint of spice. It's the perfect side to balance spicy Indian meals and is ready in just 10 minutes.
This punjabi dish is perfect for dinner. With 811.5 calories and 28.12g 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.
Serving size: 1 naan
322cal
7gprotein
44gcarbs
13gfat
Ingredients
3.5 cup Maida (Plus extra for dusting)
2 tsp Active Dry Yeast
2 tsp Sugar (To activate the yeast)
1 cup Warm Water (Around 110°F / 43°C)
0.5 cup Curd (Plain, full-fat, at room temperature)
3 tbsp Sunflower Oil (Plus more for greasing the bowl)
1.5 tsp Salt
4 tbsp Ghee (Melted, for brushing)
1 tbsp Kalonji (Optional, for topping)
2 tbsp Coriander Leaves (Optional, finely chopped for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, which indicates the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and sunflower oil.
Gradually mix the wet and dry ingredients with a spoon or your hand until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, soft, and elastic. It should spring back when you press it lightly.
3
Proof the Dough
Lightly grease a large bowl with a few drops of oil.
Place the kneaded dough in the bowl and turn it over to coat it lightly with oil.
Cover the bowl with a damp kitchen towel or plastic wrap.
1.5 cup Curd (Use thick, full-fat yogurt for best results)
1 medium Cucumber (Grated and squeezed to remove all excess water)
2 tbsp Coriander Leaves (Finely chopped)
1 tbsp Mint Leaves (Finely chopped, optional)
1 pcs Green Chilli (Finely chopped, optional for mild heat)
1 tsp Roasted Cumin Powder (Also known as Bhuna Jeera Powder)
0.5 tsp Salt (Adjust to taste)
0.25 tsp Kala Namak (Optional, for a tangy flavor)
0.25 tsp Sugar (Optional, to balance the tanginess)
Instructions
1
Prepare the cucumber: Wash, peel (or leave partially peeled), and grate the cucumber. Place the grated cucumber in a muslin cloth or between your palms and squeeze firmly to remove as much water as possible. This is a critical step to prevent a watery raita. Discard the water.
2
Prepare the yogurt base: In a medium-sized bowl, add the thick curd and whisk it vigorously for about 1 minute until it is completely smooth, creamy, and free of lumps.
3
Combine ingredients: Add the squeezed cucumber, finely chopped coriander leaves, mint leaves, and green chilli (if using) to the whisked yogurt.
4
Season and mix: Sprinkle in the roasted cumin powder, salt, kala namak, and sugar (if using). Stir everything together gently until all the ingredients are evenly distributed.
5
Chill and serve: Cover the bowl and refrigerate the raita for at least 20-30 minutes. This allows the flavors to meld together. Serve chilled as a refreshing side dish with biryani, pulao, kebabs, or any spicy Indian meal.
