Rajdhani

Dal Makhani (Creamy Whole Black Lentil Curry)

Prep Time 15 min

Cook Time 60 min

Servings 4 People

Ingredients

1 1 cup (200g) Urad Sabut (Whole Black Urad Dal)

2 1/4 cup (50g) Rajma (Kidney Beans)

3 As needed Water (for soaking)

4 4-5 cups Water (for cooking dal)

5 3 tbsp + 1 tbsp for garnish Ghee or Butter

6 1 medium, finely chopped Onion

7 2 tbsp Ginger-Garlic Paste

8 2, slit lengthwise (adjust to taste) Green Chillies

9 1 cup (from 3-4 medium tomatoes) Tomato Puree

10 1.5 tsp Kashmiri Red Chilli Powder

11 1 tsp Coriander Powder

12 1/2 tsp Turmeric Powder

13 1 tsp Garam Masala

14 1 tsp, crushed Fenugreek Leaves (Kasuri Methi)

15 To taste Salt

16 1/4 cup + 2 tbsp for garnish Fresh Cream

17 2 tbsp, chopped (for garnish) Fresh Coriander Leaves

18 1 small piece Charcoal (optional, for smoky flavor)

19 1 tsp Ghee (for charcoal, if using)

Instructions

1 Rinse Urad Sabut and Rajma thoroughly. Soak them together in plenty of water overnight, or for a minimum of 8 hours. Drain well before cooking.

2 Transfer the soaked dals to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp salt, and the turmeric powder. Cook on high heat for 1 whistle, then reduce heat to low and cook for 25-30 minutes (or 8-10 whistles) until the dals are very soft and mushy. Gently mash a few dals with the back of a spoon to create a creamier texture. Set aside.

3 In a heavy-bottomed pan or kadai, heat 3 tbsp ghee or butter over medium heat. Add the finely chopped onions and sauté until they turn golden brown, which should take about 8-10 minutes.

4 Add the ginger-garlic paste and slit green chillies. Sauté for 2-3 minutes until the raw aroma dissipates.

5 Stir in the tomato puree, Kashmiri red chilli powder, and coriander powder. Mix thoroughly and cook, stirring occasionally, until the oil begins to separate from the masala (approximately 8-10 minutes).

6 Add the cooked dals (along with their cooking liquid) to the prepared masala. If the consistency is too thick, add more hot water (about 1/2 to 1 cup) to reach your desired thickness. Bring the mixture to a gentle simmer.

7 Season with remaining salt (to taste), garam masala, and the crushed Kasuri Methi. Stir well, then cover and allow the dal to simmer on low heat for at least 20-30 minutes, stirring occasionally to prevent it from sticking to the bottom. Longer simmering enhances the depth of flavor and creaminess.

8 Stir in 1/4 cup of fresh cream and cook for an additional 5 minutes, allowing all the flavors to meld beautifully.

9 For an authentic smoky flavor (Dhungar method, optional): Heat a small piece of charcoal directly over a flame until it's glowing red. Place it in a small steel bowl or on an onion half in the center of the dal. Pour 1 tsp ghee over the hot charcoal and immediately cover the dal pot with a tight lid. Let it infuse for 5-7 minutes, then remove the charcoal before serving.

10 Ladle the Dal Makhani into serving bowls. Garnish with a swirl of fresh cream, a dollop of butter or ghee, and chopped fresh coriander leaves. Serve hot with Naan, Roti, Paratha, or steamed Basmati rice.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

Urad Sabut

Dal Makhani (Creamy Whole Black Lentil Curry)

Ingredients

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