How to cook Dal Makhani

Dal Makhani is a popular vegetarian dish from India made with black lentils and kidney beans. The lentils are simmered in a creamy, spiced tomato-based sauce until they are soft and tender. Butter, cream, and spices like cumin, coriander, garam masala, and turmeric are added to create a rich and flavorful dish that is typically served with rice, bread, or roti. Dal Makhani is a staple in North Indian cuisine and is often enjoyed during special occasions and celebrations.

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Dal Makhni


1 cup black lentils (whole urad dal)
1 tablespoon butter
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 medium tomatoes, pureed
2 cloves garlic, minced
1 inch ginger, grated
1 green chili, chopped
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
1/2 cup heavy cream
1/2 teaspoon kasuri methi (dried fenugreek leaves)
2 tablespoons fresh coriander, chopped


Rinse and soak the lentils for 30 minutes. Drain and set aside.

In a large pot, heat the butter and add cumin seeds. Let them sizzle for a few seconds.

Add the chopped onions and sauté until golden brown.

Add the ginger, garlic, and green chili and sauté for another minute.

Add the tomato puree and cook until the oil begins to separate from the mixture.

Add the coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste. Stir well.

Add the drained lentils to the pot and stir to mix everything together.

Pour in enough water to cover the lentils by 1 inch and bring to a boil.

Reduce heat, cover the pot, and let the lentils cook until they are soft and tender, about 25-30 minutes.

Mash some of the lentils with the back of a spoon to thicken the sauce.

Stir in the heavy cream and kasuri methi, and simmer for a few minutes.

Serve hot, garnished with fresh coriander leaves.

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