Authentic Punjabi Dal Makhani: Creamy Black Lentil & Kidney Bean Curry
9 hours 50 minutes
1093 reads
About Authentic Punjabi Dal Makhani: Creamy Black Lentil & Kidney Bean Curry
Indulge in the rich, velvety texture and aromatic flavors of Dal Makhani, a true Punjabi culinary masterpiece. This slow-cooked delight, often called "Maa di dal" (Mother's lentil), features a harmonious blend of whole black lentils (urad dal), red kidney beans, and a medley of warming Indian spices. Traditionally simmered overnight for unparalleled depth of flavor, it's a dish that embodies the heart of Punjabi dhabas (roadside eateries).Our recipe captures the authentic dhaba taste, enhanced with generous amounts of butter and a touch of homemade magic. Chef Reetu Uday Kugaji, our in-house expert, shares a Punjabi secret: the 'Ek Mukka Maar ke Pyaaz' – a gently bruised onion, peeled, and enjoyed for its unique texture. Prepare for an explosion of flavors!While every Punjabi cook claims their Dal Makhani is the best, this recipe brings you closer to that perfect, creamy, dreamy dal you've always craved.
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Recipe Time & More
Prep9 hours
Cook50 minutes
Total9 hours 50 minutes
Ingredients
For the Dal
- 1 cup Lentils black, whole black gram (sabut urad)
- 1 cup Kidney Beans rajma (optional), red
- 1-2 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 inch Ginger chopped, crushed, or paste (half for pre-cooking)
For the Sauté
- 2 tbsp Oil
- 4 tbsp Butter
- 1 tsp Cumin Seeds
- 6 clove Garlic crushed
- 1 Onion finely chopped, large
- 2 Chili green, slit
- 1/2 cup Tomato Puree or 2 medium tomatoes, pureed
- 5 gm Fenugreek Leaves broiled and crushed, dried, kasoori methi
For the Dhaba Tadka
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tsp Fennel Seeds saunf
- 1 tsp Cloves whole
- 1/2 stick Cinnamon Stick
- 1/2 tsp Kashmiri Chili Powder
- 1/4 tsp Mace Powder javitri powder
- 1/2 tsp Turmeric Powder
- 1-2 tsp Salt or to taste
For Garnish
- 1 tsp Garam Masala
- 15 gm Ginger julienned
- 2 tbsp Cream fresh
- 2 tbsp Butter or homemade white butter
- 1 tbsp Coriander finely chopped, fresh
Instructions
Prepare the Lentils and Beans
- Pick, wash, and soak 1 cup black lentils and 1 cup red kidney beans overnight in 3 cups of water. Drain.
- Pressure cook the lentils and beans with 1-2 tsp salt and 1/2 tsp red chili powder in 3 cups of water for 3-4 whistles. If the beans are not soft, continue cooking on low heat until tender.
Sauté the Aromatics
- Heat 2 tbsp oil and 4 tbsp butter in a heavy-bottomed pan. Add 1 tsp cumin seeds and sauté until they crackle. Add 1 inch chopped ginger, 6 crushed garlic cloves, and 1 large finely chopped onion. Sauté until golden brown.
- Add the remaining red chili powder and 2 slit green chilies. Add 1/2 cup tomato puree and sauté on high heat until the butter begins to separate.
Combine and Simmer
- Add the cooked dal and kidney beans. Stir in 5 gm crushed kasoori methi. Add a little water if needed to adjust consistency. Continue stirring to prevent sticking.
Make the Dhaba Tadka
- Dry roast 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp cloves, and 1/2 cinnamon stick in a pan until fragrant. Add 1/2 tsp turmeric powder, 1/2 tsp Kashmiri chili powder, 1/4 tsp mace powder, and 1-2 tsp salt. Roast briefly and grind into a fine powder.
- Add the Dhaba tadka mix to the dal, adjusting salt to taste. Simmer on low heat until the dal is very soft and well-blended. Sprinkle with 1 tsp garam masala powder.
Garnish and Serve
- Serve hot, garnished with 15 gm julienned ginger, 2 tbsp fresh cream, 2 tbsp butter (or homemade white butter), and 1 tbsp finely chopped fresh coriander leaves.
Recipe Notes
Expert Tips for the Perfect Dal Makhani
- For extra creamy dal, blend a portion of the cooked dal before adding it to the sautéed mixture.
- Soaking the lentils and beans overnight is crucial for tender results. Don't skip this step!
- Use a heavy-bottomed pot to ensure even cooking and prevent scorching.
- Low and slow cooking is key to developing the rich, complex flavors of authentic Dal Makhani. Consider cooking it for several hours or even overnight for the best results.
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Recipe Nutrition
Calories: 226kcalCarbohydrates: 15gProtein: 3gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 38mgSodium: 1368mgPotassium: 348mgFiber: 4gSugar: 4gVitamin A: 866IUVitamin C: 11mgCalcium: 73mgIron: 3mg
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6 Comments
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Great recipe! I’m eager to try it.
This looks so good! Appreciate the share.
This looks so good! Can’t wait to cook it.
Recipe is lovely, no doubt Plattershare and Chef Reetu…
What I love is getting my hands on the Dhaba Tadka Masala…Truly, home Made masalas taste so much better than the market ones.
Thnx for sharing.
This looks divine! Can’t wait to make it.
This is perfect! Can’t wait to taste it.