Dal Makhani | Kali Dal

Dal makhani is rich, creamy and loaded with flavor. It is a classic Indian dish and can be served with parantha, aloo parantha, naan, roti, or pulao. Dal refers to Lentils and Makhni refers to Buttery Dal. Traditionally Dal makhani was prepared by simmering lentils on coal fire for several hours. This slow cooking for prolonged hours yielded a creamy, thick and buttery dal.

For this recipe, red kidney beans (Rajma) and black lentil (Urad) are soaked overnight. It is then pressure cooked until the lentils are soft and they are add to the onion tomato Masala which enhances the flavor. You can either use while spices or use ground spices for this recipe. The lentils itself bring that creamy consistency to the recipe, so I have not added any heavy cream to the gravy except for the Swirl design on top.

Ingredients:

• 1 cup- Black Lentil (whole urad)
• 1/4 cup- Red Kidney Beans (rajma)
• 2 medium onions chopped
• 2 tbsp Ginger – Garlic Paste
• 3 large- Tomatoes purée 
• ½ teaspoon- Cumin Seeds
• Red Chili Powder – 1 teaspoon
• 1/4 tsp turmeric
• 1 tsp Garam Masala
• 1/2 cup — Water
• Cream – 1 tbsp
• Salt as needed
• 3 tablespoons - Butter
•  /2 teaspoon- Kasuri Methi
• 2 tbsp Cilantro, chopped
• 3 cups water to cook in pressure cooker/ IP

1. First of all, soak the urad dal and rajma dal overnight in enough water. After that drain them well when cooking.

2. Now rinse both the pulses 3-4 times in water, drain, and add them to a pressure cooker or instant pot with 3 cups of water.

3. Pressure cook the lentils for 7-8 whistles until we attain them thoroughly softened. If using instant pot, pressure cook on high for 25 mins and allow the pressure to release naturally.



4 Then in a blender jar, take chopped onions and blend it to a smooth paste.
Meanwhile, in a pan, add 3 tablespoons of butter, add cumin and allow them to splutter.


5. After that add onions paste and stir on a low flame until it loses all the water. Then add ginger – garlic paste to it and sauté it with onion paste





6. Add add tomato puree. Simmer until tomato purée is thick and oozes out oil on the sides.



7. Then add red chili powder, turmeric powder and garam Masala and cook them for a minute.

8. Add 1/2 water and add the cooked lentils.


9. Simmer until 1-2 minutes on low flame. Then add salt and stir well, It should have medium consistency and then switch off the flame.



10. Add kasoori methi and chopped cilantro and mix in. Garnish it with a swirl of cream and more cilantro leaves. 

11. Serve dal makhani with  naan or parantha or rice.