Dal Makhani (Black Gram with Cream)

Name: Dal Makhani (Black Gram with Cream)
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup whole dried urad dal (skinless black gram); ⅓ cup dried kidney beans (rajma); 5–6 cups water (to cook dal); Salt; Red chile powder (according to taste); 1 tsp turmeric powder; 1 tbsp grated ginger; 3–4 tbsp ghee or oil; 1 large pinch of hing powder (asafoetida); 2 bay leaves; ½ cinnamon stick; 3 cloves; 1 medium onion (optional), finely chopped; 1 tbsp ginger garlic paste; 2–3 medium tomatoes, finely chopped; 2 tsp coriander powder; ½ cup fresh cream; 1 tbsp clarified butter; 2 tbsp chopped coriander leaves (optional); Salt, to taste

Dal makhani is a delicacy from Punjab, India. Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamy texture. It had ‘malai’ (cream) or fresh butter added to it.

20 min · serves 4

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Ingredients

1 cup whole dried urad dal (skinless black gram)
⅓ cup dried kidney beans (rajma)
5–6 cups water (to cook dal)
Salt
Red chile powder (according to taste)
1 tsp turmeric powder
1 tbsp grated ginger
3–4 tbsp ghee or oil
1 large pinch of hing powder (asafoetida)
2 bay leaves
½ cinnamon stick
3 cloves
1 medium onion (optional), finely chopped
1 tbsp ginger garlic paste
2–3 medium tomatoes, finely chopped
2 tsp coriander powder
½ cup fresh cream
1 tbsp clarified butter
2 tbsp chopped coriander leaves (optional)
Salt, to taste

Steps

Wash and soak black urad dal and red kidney beans overnight in an adequate amount of lukewarm water.
Cook the soaked dal, kidney beans, and chickpeas in 5–6 cups of water with the salt, red chili powder, turmeric, and grated ginger until soft.
Keep the cooked dal aside.
Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté.
Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed.
Add cooked dal and water as needed.
Mix it well and simmer for 15–20 minutes.
Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving.
Serve hot with naan, paratha or rice.

More recipes with urad dal, kidney beans, chile peppers, turmeric, ginger, butter, asafoetida, bay leaves, cinnamon, cloves, ginger garlic paste, tomatoes, coriander or cream

Adapted from “Dal Makhani (Black Gram with Cream)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1 cup whole dried urad dal (skinless black gram)

⅓ cup dried kidney beans (rajma)

5–6 cups water (to cook dal)

Salt

Red chile powder (according to taste)

1 tsp turmeric powder

1 tbsp grated ginger

3–4 tbsp ghee or oil

1 large pinch of hing powder (asafoetida)

2 bay leaves

½ cinnamon stick

3 cloves

1 medium onion (optional), finely chopped

1 tbsp ginger garlic paste

2–3 medium tomatoes, finely chopped

2 tsp coriander powder

½ cup fresh cream

1 tbsp clarified butter

2 tbsp chopped coriander leaves (optional)

Salt, to taste

Steps

Wash and soak black urad dal and red kidney beans overnight in an adequate amount of lukewarm water.

Cook the soaked dal, kidney beans, and chickpeas in 5–6 cups of water with the salt, red chili powder, turmeric, and grated ginger until soft.

Keep the cooked dal aside.

Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté.

Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed.

Add cooked dal and water as needed.

Mix it well and simmer for 15–20 minutes.

Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving.

Serve hot with naan, paratha or rice.