Name: Dal Makhani
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1 cup Whole Black Gram (also known as Sabut Urad Dal); 0.25 cup Red Kidney Beans (also known as Rajma); 4 cup Water (for pressure cooking); 1.5 tsp Salt (divided, or to taste); 1 pcs Bay Leaf; 1 inch Cinnamon Stick; 4 tbsp Butter (unsalted, divided); 1 large Onion (finely chopped); 1 tbsp Ginger Garlic Paste; 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)

Popularity

3.5

Aromatic Zafrani Pulao with rich, protein-packed Dal Makhani – a soul-satisfying, perfectly spiced combo.

Nutrition per Serving

1331

Calories

42g

Protein

138g

Carbs

74g

Fat

Recipes in this Meal

1. Zafrani Pulao

A fragrant and royal Mughlai rice dish, where long-grain basmati rice is cooked with the delicate aroma of saffron, whole spices, and a hint of sweetness. Garnished with fried nuts and raisins, it's perfect for celebrations.

Prep20 min

Cook30 min

Soak30 min

Servings4

Serving size: 1.5 cups

913cal

25gprotein

88gcarbs

Ingredients

1.5 cup Basmati Rice (Aged, long-grain)
3 tbsp Ghee
0.25 tsp Saffron Strands (A generous pinch)
2 tbsp Milk (Warmed)
1 medium Onion (Thinly sliced)
12 whole Cashew Nuts (Halved)
12 whole Almonds (Blanched and slivered)
2 tbsp Raisins
1 tsp Ginger-Garlic Paste

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2. Dal Makhani

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

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About Zafrani Pulao with Dal Makhani

Aromatic Zafrani Pulao with rich, protein-packed Dal Makhani – a soul-satisfying, perfectly spiced combo.

This mughlai dish is perfect for lunch. With 1330.66 calories and 42.370000000000005g of protein per serving, it's a nutritious choice for your meal plan.

55gfat

4 pods

Green Cardamoms

(Slightly crushed)

4 whole Cloves

1 inch piece Cinnamon Stick

1 whole Bay Leaf

2 tsp Sugar

1.25 tsp Salt (Adjust to taste)

2.75 cup Water

Instructions

1
Prepare Rice and Saffron
- Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes.
- While the rice soaks, combine the saffron strands and warm milk in a small bowl. Set aside to bloom for at least 15 minutes.
2
Fry Nuts and Raisins
- Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashew nuts and slivered almonds, frying for 1-2 minutes until they turn a pale golden color. Remove with a slotted spoon and set aside.
- In the same ghee, add the raisins and fry for 30-45 seconds until they plump up. Remove and keep them with the fried nuts.
3
Sauté Aromatics and Onions
- To the remaining ghee in the pot, add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant.
- Add the thinly sliced onions and cook for 7-9 minutes, stirring occasionally, until they are soft and golden brown.
- Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
4
Cook the Pulao
- Drain the soaked rice completely and add it to the pot. Gently toast the rice with the onions and spices for 2 minutes, being careful not to break the grains.
- Pour in the water, saffron-infused milk, sugar, and salt. Stir gently just once to combine everything.
- Increase the heat to high and bring the water to a rolling boil.
- Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
5
Rest and Serve
- After 15 minutes, turn off the heat but do not open the lid. Let the pulao rest and steam for another 10 minutes. This step is crucial for perfectly cooked, separate grains.
- Open the lid and gently fluff the rice with a fork. Garnish with the fried nuts and raisins.
- Serve hot with a side of cooling raita or a rich curry like Navratan Korma.

Servings

Serving size: 1 cup

418cal

18gprotein

50gcarbs

18gfat

Ingredients

1 cup Whole Black Gram (also known as Sabut Urad Dal)
0.25 cup Red Kidney Beans (also known as Rajma)
4 cup Water (for pressure cooking)
1.5 tsp Salt (divided, or to taste)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 tbsp Butter (unsalted, divided)
1 large Onion (finely chopped)
1 tbsp Ginger Garlic Paste
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.

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Carbs

49gFat

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66g

Carbs

59gFat

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59gFat

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68gFat

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156gFat

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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.

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.

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.