Dal Makhani
Dal Makhani
Rated 4.5 stars by 2 users
Category
Dinner
Cuisine
Indian
Servings
4-6
Prep Time
15 minutes
Cook Time
1 hour 25 minutes
Dal Makhani is a rich and creamy Indian dish that originates from the Punjab region. It's made primarily from black lentils (urad dal) and kidney beans (rajma), which are cooked together with a blend of aromatic spices, cream, and butter or ghee. The dish has a velvety texture and a delightful combination of flavors, ranging from earthy lentils and beans to the warmth of spices like cumin, garam masala, and red chili powder.
The preparation of Dal Makhani involves soaking the lentils and beans, pressure cooking them until they are soft and cooked through, and then simmering them in a thick, flavorful gravy. Onions, tomatoes, garlic, ginger, and green chilies are sautéed to form the base of the gravy, which is then seasoned with a medley of spices. Cream is added towards the end to lend a luxurious creaminess to the dish.
Dal Makhani is often enjoyed as a main course dish and is commonly served with steamed rice, naan (Indian flatbread), or roti (Indian bread). It's a popular choice in Indian restaurants and is loved for its hearty nature and comforting taste. This dish showcases the diversity and depth of Indian cuisine, combining simple ingredients with skillful seasoning to create a dish that's both satisfying and memorable.
Ingredients
-
2 tbsp vegetable oil
-
1 yellow onion, diced
-
3 cloves garlic, minced
-
1 inch ginger, minced
-
1 jalapeño pepper, minced
-
1 tbsp RawSpiceBar's Garam Masala
-
Kosher salt & pepper, to taste
-
1 can (15 ounces) diced tomatoes
-
1 cup black lentils
-
1 ½ cups cooked kidney beans
-
5 cups water
-
1 lime, juice
-
Light coconut milk, cilantro, naan, optional
Directions
In a large pot or Dutch oven over medium-high heat, add oil. Once hot, add onion and let brown, 4-5 minutes. Add garlic, ginger, salt, pepper, garam masala and jalapeño, and cook until fragrant, 2-3 minutes.
Add tomatoes and brown, 4-5 minutes. Add lentils, kidney beans and water. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are tender, 30-40 minutes.
Squeeze with lime and season to taste. If prefer creamer, add coconut milk to taste. Serve with cilantro, lime and naan and enjoy!
Dal Makhani
Rated 4.5 stars by 2 users
Category
Dinner
Cuisine
Indian
Servings
4-6
Prep Time
15 minutes
Cook Time
1 hour 25 minutes
Dal Makhani is a rich and creamy Indian dish that originates from the Punjab region. It's made primarily from black lentils (urad dal) and kidney beans (rajma), which are cooked together with a blend of aromatic spices, cream, and butter or ghee. The dish has a velvety texture and a delightful combination of flavors, ranging from earthy lentils and beans to the warmth of spices like cumin, garam masala, and red chili powder.
The preparation of Dal Makhani involves soaking the lentils and beans, pressure cooking them until they are soft and cooked through, and then simmering them in a thick, flavorful gravy. Onions, tomatoes, garlic, ginger, and green chilies are sautéed to form the base of the gravy, which is then seasoned with a medley of spices. Cream is added towards the end to lend a luxurious creaminess to the dish.
Dal Makhani is often enjoyed as a main course dish and is commonly served with steamed rice, naan (Indian flatbread), or roti (Indian bread). It's a popular choice in Indian restaurants and is loved for its hearty nature and comforting taste. This dish showcases the diversity and depth of Indian cuisine, combining simple ingredients with skillful seasoning to create a dish that's both satisfying and memorable.
Ingredients
-
2 tbsp vegetable oil
-
1 yellow onion, diced
-
3 cloves garlic, minced
-
1 inch ginger, minced
-
1 jalapeño pepper, minced
-
1 tbsp RawSpiceBar's Garam Masala
-
Kosher salt & pepper, to taste
-
1 can (15 ounces) diced tomatoes
-
1 cup black lentils
-
1 ½ cups cooked kidney beans
-
5 cups water
-
1 lime, juice
-
Light coconut milk, cilantro, naan, optional
Directions
In a large pot or Dutch oven over medium-high heat, add oil. Once hot, add onion and let brown, 4-5 minutes. Add garlic, ginger, salt, pepper, garam masala and jalapeño, and cook until fragrant, 2-3 minutes.
Add tomatoes and brown, 4-5 minutes. Add lentils, kidney beans and water. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are tender, 30-40 minutes.
Squeeze with lime and season to taste. If prefer creamer, add coconut milk to taste. Serve with cilantro, lime and naan and enjoy!
Explore More
- adobo
- adobo blend
- advieh
- apple-pie-spices
- arrabiata
- back for seconds blend
- bacon
- baharat-spice
- Baked
- Baked Macaroni
- baked vegetables
- Banana
- Banana bread
- Barbecue
- beef
- berbere
- Bolognese
- Bowls
- Bread
- breakfast
- brine
- brisket
- brunch
- cajun-seasoning
- Cardamom
- cardamom-summer
- Carrot
- cayenne
- Chai Spiced
- Chai-masala
- Chana
- Cheese
- Chicken
- chicken thighs
- chicken wings
- Chickpea
- chickpeas
- chili
- chili-powder
- Chimichurri
- China
- Chinese
- chinese-five-spice
- chocolate
- condiment
- cookies
- couscous
- creole
- creole blend
- Cuba
- Cuban
- Curry
- Dal
- Deck the Hogs Bacon Blend
- dessert
- donut
- dressing
- drinks
- Dry Rub
- eggplant
- eggs
- enchiladas
- Ethiopia
- Ethiopian
- everything-bagel
- flavors of summer
- frittata
- fruit
- furikake
- garam-masala
- garlic
- gingerbread-spices
- golden-milk-turmeric
- grateful garlic
- greece
- greek blend
- greek-seasoning
- grill
- grilled seafood
- grilled swordfish
- grilling
- Hawaiian
- Hawaiian Blend
- hawaij
- herbs de provence
- Holiday
- Ice Cream
- italian
- italian-seasoning
- jamaican-jerk
- Japanese-Curry-Powder
- key wat
- Knowledge Base
- lamb
- lebkuchen
- lemon
- lemon-pepper-seasoning
- Lentil
- longhorn dry rub
- louisiana
- Macaroni
- madras-curry-powder
- Makhani
- Masala
- masala-chai
- mashed potatoes
- Meatballs
- Memphis
- Memphis Dry Rub
- memphis-rib-rub
- mexican
- Middle East
- millionaire's bacon
- Minestrone
- Moroccan
- mother's day
- mulling-spices
- mushrooms
- mustard
- no bake
- no bake bars
- no bake dessert
- oaxacan hot chocolate
- one pot
- pasta
- peaches
- Peanut
- Penne
- pie
- pita
- pita bread
- pork
- potatoes
- poultry
- Poultry Blend
- poultry-seasoning
- product-recipe-shichimi-togarashi
- product-shichimi-togarashi
- provençal
- pumpkin
- pumpkin spice
- Pumpkin-Pie-Spice
- quick-and-easy
- ras el hanout
- ras-el-hanout
- recipe-easy
- recipe-healthy
- recipe-shichimi-togarashi
- Red Lentil
- red pepper
- ribeye
- Ribs
- rice
- Saffron-Threads
- salad
- Sandwich
- sauce
- sazon
- Sazon Blend
- seafood
- Shawarma
- Shawarma Spices
- shawarma-spices
- Shell Pasta
- shichimi-togarashi
- short ribs
- shrimp
- sides
- skewers
- smoked-paprika
- Soup
- south america
- south american
- Spaghetti
- spicy
- Squash
- Stew
- Stir Fry
- stuffing
- summer
- sweet carolina
- sweet carolina dry rub
- swordfish
- taco-seasoning
- tagine
- tahini
- Tandoori
- Tandoori-Masala
- Tangine
- texas
- Thanksgiving
- tofu
- tomatoes
- turkey
- Vadouvan
- vegan
- vegetables
- Vegetarian
- West African
- Xinjiang
- za'atar
- zaatar
Get New Tasty Recipes Every Week
Subscribe to get recipes & cooking tips straight to your email.
Leave a comment