Dal Makhani – Restaurant Style
Recipe GLPR4588315e1b0307
A luxurious, creamy Indian lentil curry made with whole urad dal and kidney beans cooked until tender, then simmered in a rich tomato and butter sauce finished with heavy cream. Fragrant spices like cinnamon, cumin, and fresh ginger create depth, while green chilies add a gentle heat. This restaurant-quality dal makhani is comfort food at its finest, perfect for lunch or dinner served with rice or naan.
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Ingredients
1 cup Whole urad dal
2 tablespoons Red kidney beans (rajma)
3¼ cups Water
1½ tablespoons Butter
1 1-inch piece Cinnamon stick
1 teaspoon Cumin seeds
3 Green chilies, slit
½ teaspoon Ginger paste
½ teaspoon Garlic paste
½ cup Onion, finely chopped
1½ cups Fresh tomato puree
1 teaspoon Red chili powder
¼ teaspoon Turmeric powder
¼ cup Heavy whipping cream
to taste Salt
for garnish Fresh cilantro leaves for garnish
Directions
Rinse the whole urad dal and kidney beans thoroughly under cold running water until the water runs clear. Soak them together in plenty of water for at least 8 hours or overnight.
Drain the soaked dal and beans, then add them to a pressure cooker along with 2 cups of fresh water and salt to taste.
Close the lid and bring to pressure over medium heat. Cook for 12 whistles, allowing the dal and beans to become completely soft and creamy.
Turn off the heat and allow the pressure to release naturally. Once fully depressurized, open the lid carefully and set the cooked dal aside.
Heat the butter in a large pan over medium heat. Once the butter is hot and foaming, add the cinnamon stick and allow it to infuse the butter with its fragrance for 15–20 seconds, then add the cumin seeds.
Let the cumin seeds sizzle for 10 seconds until fragrant. Add the slit green chilies, ginger paste, and garlic paste, stirring constantly for about 30 seconds to release their aromas without burning.
Add the finely chopped onions and cook, stirring occasionally, until they turn golden brown and translucent, about 5–7 minutes.
Pour in the fresh tomato puree and mix well. Cook this mixture over medium heat for 8–10 minutes, stirring often, until the oil begins to separate from the tomatoes and the raw tomato smell fades.
Add the red chili powder, turmeric powder, and a pinch of salt. Stir well to combine the spices evenly with the tomato mixture.
Add the cooked dal and beans along with all of its cooking liquid, plus an additional ¾ cup of water. Stir thoroughly to combine.
Bring the curry to a gentle boil and allow it to simmer for 8–10 minutes. The dal will thicken slightly as it cooks.
Pour in the heavy cream and fold it gently into the curry, mixing until fully incorporated. Bring the mixture back to a boil and then turn off the heat.
Taste and adjust the salt if needed. Transfer to a serving dish and garnish with fresh cilantro leaves. Serve hot with steamed rice or Indian bread.
