Ingredients
- Whole black lentil (urad dal)
- Rajma (kidney beans)
- Red chilli powder
- Garam masala powder
- Asafoetida
- Tomato Puree
- Onion
- Butter
- Coriander Leaves
- Cumin Powder
- Ginger-garlic paste
- Salt
- Bay leaves
- Black & green cardamom
- Dry red chillies
- Cloves
- Methi
- Water
Note: The quantity of the Dal Makhani ingredients will depend on the number of servings.
Cooking Process
The first step to making Dal Makhani is to soak the unpolished dals (urad dal and rajma) in a large bowl. Soaking the lentils not only reduces cooking time but also makes them softer. Pour enough water to cover the lentils and soak for 8–10 hours or overnight.
The next morning, drain the water from the bowl and refill it with fresh water. Clean the mix of urad dal and rajma for 1-2 minutes using your hands, then wash them 2-3 times with water. Now drain the water from the bowl.
After that, put the black lentils and kidney beans, along with the water and salt, in a heavy-bottomed saucepan. Bring to a boil, then reduce to low heat and continue to cook for one hour. Now stir it a few times and then remove the foam from the top of the pan. Now continue to cook further for around an hour.
Now drain the water from the pan and put it aside for later use. Then mash the lentils with the help of a potato masher.
Heat the oil in a large heavy-bottomed non-stick saucepan on low heat. Add some chilli, asafoetida,and cumin to a bowl. Allow them to sizzle for 4-5 seconds before adding the garlic-ginger paste and cooking for another 30 seconds.
Now reduce the heat to medium and add the onions sautéing, black & green cardamom, cloves, and methi, and cook for 10 minutes until they are properly mixed. Stir properly to prevent the mixture from sticking to the bottom of the pan.
Add the tomato puree and let it fry for 2-3 minutes.
Now add some ginger and some chilli powder into the pan and fry it for a further 1 minute. Season with salt and pepper, then add the mashed dal. Stir well so that all the spices mix well into the dal.
Then add the desired quantity of cooking liquid. Bring to a boil, then reduce to low heat for 20–25 minutes (with the lid on). To prevent it from sticking to the bottom of the pan, stir it a few times.
To make the dal thick and creamy, you can add a little water and butter to the pan. After that, add the garam masala powder. Now simmer for a minute while stirring constantly.
Now add bay leaves, dry red chillies, and fresh coriander leaves to the pan and let the pan boil for a few more minutes. Your Dal Makhani is now ready to serve!
For a perfect taste, you can eat it with naan or jeera pulao.
Cooking Note: For making the delicious and best Dal Makhani at home, always pick the best quality lentil (like nourish urad dal sabut) and other ingredients.
Health benefits of eating Dal Makhani
Let’s sneak into some health benefits of eating Dal Makhani.
The Dal Makhani homemade recipe is made using a variety of healthy ingredients such as urad dal, rajma, butter or makhan, ginger-garlic paste, onions, turmeric, cumin, coriander leaves, etc., which are a great source of nutrition.
Urad dal contains folic acid, which helps your body produce and maintain new blood cells. In addition, it contains a lot of fibre, which is beneficial to your heart.
Onions present in Dal Makhani are rich in antioxidants and vitamin-c and the consumption of these can keep your immune system healthy.
The rajma used in Dal Makhani contains fibre, magnesium, and potassium. These minerals help to reduce your cholesterol level and regulate your blood pressure.
The butter present in Dal Makhani can boost the immune system. Moreover, it works as a powerful antioxidant and helps keep your skin healthy and glowing.