Dal Makhni is a rich, creamy, and flavorful lentil dish made with black urad dal, butter, cream, and a blend of aromatic spices.
A Creamy and Flavorful Indian Lentil Dish
Dal Makhni is a rich and creamy Indian lentil dish known for its velvety texture and deep, complex flavor. The name “makhni” comes from the Hindi word “makhan,” meaning butter, which is a key ingredient in this recipe.
Ingredients:
- 1 cup black urad dal (whole black gram)
- 1/4 cup rajma (kidney beans)
- 1/4 cup ghee (clarified butter)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1 cup tomato puree
- 1 can (14.5 oz) coconut milk
- 1/2 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/4 cup chopped fresh cilantro for garnish
Instructions:
- Soak the lentils: Rinse the urad dal and rajma under cold water. Place them in a large bowl and cover with water. Soak overnight or for at least 8 hours.
- Cook the lentils: Drain the lentils and transfer them to a pressure cooker. Add 4 cups of water and bring to a boil. Pressure cook for 20-25 minutes or until the lentils are tender but not mushy. If you don’t have a pressure cooker, you can cook the lentils in a regular pot over medium heat for 45-60 minutes.
- Make the gravy: Heat the ghee in a large saucepan over medium heat. Add the onions and cook until softened and golden brown. Stir in the garlic and ginger, and cook for another 30 seconds.
- Add spices: Add the cumin, coriander, red chili powder, and garam masala. Cook for 30 seconds, stirring constantly.
- Add tomatoes and coconut milk: Stir in the tomato puree and coconut milk. Bring to a simmer and cook for 10-15 minutes, or until the tomato puree has thickened.
- Blend the gravy: Transfer the gravy to a blender and blend until smooth. Return the blended gravy to the saucepan.
- Combine lentils and gravy: Add the cooked lentils to the gravy and stir to combine. Simmer for a few minutes to let the flavors meld.
- Add cream and garnish: Stir in the heavy cream and adjust the seasoning with salt to taste. Garnish with chopped cilantro and serve hot with naan or rice.
Tips:
- For a richer flavor, you can temper the spices in the ghee before adding the onions.
- If you prefer a thicker gravy, you can add a little cornstarch mixed with water to the gravy.
- For a spicier dal, add more red chili powder or a pinch of cayenne pepper.
Enjoy your creamy and flavorful Dal Makhni!
