SAEDNEWS: Dal Makhani is a rich and creamy North Indian dish made with black lentils (urad dal) and kidney beans, slow-cooked with butter, cream, and aromatic spices. It’s a signature dish from Punjabi cuisine and is known for its deep, smoky flavor and velvety texture.
Accoring to Saednews,
1 cup whole black lentils (urad dal)
¼ cup kidney beans (rajma)
4 cups water
1 tsp salt
3 tbsp butter (or more for restaurant style)
1 tbsp oil
1 large onion (finely chopped)
1 tbsp ginger-garlic paste
2 large tomatoes (pureed)
1–2 green chilies (optional)
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste
½ cup fresh cream
1–2 tbsp butter (for extra richness)
½ tsp kasuri methi (dried fenugreek leaves)
Wash and soak black lentils and kidney beans overnight (or at least 8 hours).
Pressure cook with water and salt for 6–8 whistles until soft and creamy.
Heat butter and oil in a pan.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies; cook until raw smell disappears.
Add tomato puree and cook until oil separates from the masala.
Mix in turmeric, red chili powder, coriander powder, and salt.
Add cooked lentils to the masala.
Mash slightly for a creamy texture.
Simmer on low heat for 30–40 minutes, stirring occasionally.
Add water if needed to adjust consistency.
Add cream, butter, garam masala, and kasuri methi.
Simmer for another 10 minutes for deep flavor.
Serve hot with naan, roti, or jeera rice
Top with extra cream or butter for restaurant-style presentation
Pair with onion salad and pickle for a complete meal
Slow cooking is key — the longer it simmers, the better the taste.
Use butter generously for authentic Punjabi flavor.
Let it rest for a few hours or overnight for deeper taste.
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