Rajdhani

Sarva Dal Makhani (Creamy Mixed Whole Lentil Curry)

Prep Time 15 min

Cook Time 45 min

Servings 4 People

Ingredients

1 1 cup (approx. 200g) Whole Dal Mix

2 3-4 cups (for cooking dal), plus extra for soaking Water

3 2 tbsp, divided Ghee or Unsalted Butter

4 1 tsp Cumin Seeds (Jeera)

5 1 medium, finely chopped Onions

6 2 tbsp Ginger-Garlic Paste

7 1-2, slit lengthwise (adjust to taste) Green Chillies

8 2 medium, pureed (approx. 1/2 cup store-bought puree) Tomatoes

9 1/2 tsp Turmeric Powder

10 1 tsp (or Kashmiri for color, to taste) Red Chilli Powder

11 1.5 tsp Coriander Powder

12 1 tsp Garam Masala

13 To taste Salt

14 1 tbsp, crushed Kasuri Methi (Dried Fenugreek Leaves)

15 3 tbsp Fresh Cream

16 2 tbsp, finely chopped (for garnish) Fresh Coriander Leaves

Instructions

1 Rinse the whole dal mix thoroughly under running water until the water runs clear. Soak the dals in ample fresh water overnight, or for a minimum of 8 hours. This step is crucial for even cooking and digestibility.

2 Drain the soaked dals and transfer them to a pressure cooker. Add 3 cups of fresh water and 1/2 tsp salt. Close the lid and cook on high heat for 7-8 whistles, then reduce heat to low and simmer for 15 minutes. Allow the pressure to release naturally. The dals should be very soft and easily mashable. If cooking in a pot, boil for 1.5-2 hours until tender, adding water as needed.

3 In a heavy-bottomed pan or kadai, heat 1 tablespoon of ghee/butter over medium heat. Add cumin seeds and let them splutter and turn golden.

4 Add the finely chopped onions and sauté until they turn translucent and light golden brown, about 7-9 minutes.

5 Stir in the ginger-garlic paste and slit green chillies. Sauté for another 2-3 minutes until the raw aroma disappears.

6 Pour in the tomato puree. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and the oil begins to separate from the sides of the pan. This indicates the tomatoes are well-cooked.

7 Add turmeric powder, red chilli powder, coriander powder, and salt (remembering salt was added to the dal). Mix well and cook for 1-2 minutes until fragrant.

8 Gently mash a portion of the cooked dals with the back of a ladle to thicken the curry, then add all the cooked dals to the prepared gravy. Mix thoroughly. If the curry is too thick, add 1/2 to 1 cup of hot water to achieve desired consistency.

9 Bring the dal to a gentle simmer. Add garam masala and crushed kasuri methi. Cover the pan and let it simmer on low heat for 20-25 minutes, stirring occasionally. This slow simmering allows the flavors to deepen and meld beautifully.

10 Stir in the remaining 1 tablespoon of ghee/butter and the fresh cream. Cook for another 2-3 minutes without boiling vigorously.

11 Garnish generously with fresh chopped coriander leaves. Serve your Sarva Dal Makhani hot with steamed basmati rice, naan, or roti for a wholesome Indian meal.

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.

Whole Dal Mix

Sarva Dal Makhani (Creamy Mixed Whole Lentil Curry)

Ingredients

Instructions

Explore Rajdhani

Categories

Regd. Office