Creamy Dal Makhani Recipe
A high protein North Indian Recipes recipe with black urad dal (whole), rajma (large kidney beans), tablespoons fresh cream - full fat. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Creamy Dal Makhani recipe, wash and soak black lentil and kidney beans together in enough water for at least 8 hours or for overnight
black urad dal (whole)(1 cup)rajma (large kidney beans)(1/2 cup)tablespoons fresh cream - full fat(3)water(4 cups)black cardamom (badi elaichi)(1) - 2
Drain the water and wash thoroughly at least for 5 to 6 times
water(4 cups) - 3
The best way to make sure that it is purely washed, is that you can see clear water after washing them
water(4 cups) - 4
In a pressure cooker, add lentil, kidney beans, asafoetida , turmeric, salt, water, black cardamom and cloves and pressure cook for 2 to 3 whistle on high flame then lower the heat and let it cook for another 15 to 18 minutes
black urad dal (whole)(1 cup)rajma (large kidney beans)(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)water(4 cups)asafoetida (hing)(0.1 teaspoon)black cardamom (badi elaichi)(1)cloves (laung)(2)salt - as required - 5
When the cooker cools down completely, open it and check the cooked lentils should be very soft to touch
- 6
You should be able to mash the both lentil and kidney beans with spoon if they are cooked completely
rajma (large kidney beans)(1/2 cup) - 7
If they are not cooked thoroughly, then pressure cook for 2 whistle more and add warm water if required
water(4 cups)salt - as required - 8
Now heat a thick bottomed pan add 3 tablespoons butter in it
tablespoons fresh cream - full fat(3)tablespoons butter(4) - 9
Add cumin seeds and fry them until you see them into golden brown colour
cumin seeds (jeera)(1/2 teaspoon) - 10
Once cumin seeds are golden brown, then add chopped onions
cumin seeds (jeera)(1/2 teaspoon)onion - finely chopped(1)green chillies - chopped(2) - 11
After 3 minutes or until onion turns in light golden colour add tomato puree, green chillies and grated ginger
red chilli powder(1/2 teaspoon)onion - finely chopped(1)homemade tomato puree(1/2 cup)ginger - grated(1 teaspoon)green chillies - chopped(2) - 12
After 1 minutes add chilli powder, coriander powder and (add spices to adjust your taste) cook till the oil starts separating from the mixture
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 13
Now add cooked lentils and simmer for 12 to 15 minutes
- 14
Add garam masala, cream and 1 tablespoon butter (if lentils will thicken after some time so make sure to add enough warm water for cooking)
tablespoons fresh cream - full fat(3)tablespoons butter(4)water(4 cups)garam masala powder(1 teaspoon) - 15
Cook for another 5 minutes
- 16
Now creamy Makhani daal is ready to serve
tablespoons fresh cream - full fat(3) - 17
Garnish with fresh cream & butter and serve hot
tablespoons fresh cream - full fat(3)tablespoons butter(4) - 18
Serve Creamy Dal Makhani with Jeera Rice and Tawa Parathas for a delicious meal
tablespoons fresh cream - full fat(3)
Nutrition Facts
Per serving
Rate this recipe
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Creamy Dal Makhani Recipe
A high protein North Indian Recipes recipe with black urad dal (whole), rajma (large kidney beans), tablespoons fresh cream - full fat. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
18 steps- 1
To begin making the Creamy Dal Makhani recipe, wash and soak black lentil and kidney beans together in enough water for at least 8 hours or for overnight
black urad dal (whole)(1 cup)rajma (large kidney beans)(1/2 cup)tablespoons fresh cream - full fat(3)water(4 cups)black cardamom (badi elaichi)(1) - 2
Drain the water and wash thoroughly at least for 5 to 6 times
water(4 cups) - 3
The best way to make sure that it is purely washed, is that you can see clear water after washing them
water(4 cups) - 4
In a pressure cooker, add lentil, kidney beans, asafoetida , turmeric, salt, water, black cardamom and cloves and pressure cook for 2 to 3 whistle on high flame then lower the heat and let it cook for another 15 to 18 minutes
black urad dal (whole)(1 cup)rajma (large kidney beans)(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)water(4 cups)asafoetida (hing)(0.1 teaspoon)black cardamom (badi elaichi)(1)cloves (laung)(2)salt - as required - 5
When the cooker cools down completely, open it and check the cooked lentils should be very soft to touch
- 6
You should be able to mash the both lentil and kidney beans with spoon if they are cooked completely
rajma (large kidney beans)(1/2 cup) - 7
If they are not cooked thoroughly, then pressure cook for 2 whistle more and add warm water if required
water(4 cups)salt - as required - 8
Now heat a thick bottomed pan add 3 tablespoons butter in it
tablespoons fresh cream - full fat(3)tablespoons butter(4) - 9
Add cumin seeds and fry them until you see them into golden brown colour
cumin seeds (jeera)(1/2 teaspoon) - 10
Once cumin seeds are golden brown, then add chopped onions
cumin seeds (jeera)(1/2 teaspoon)onion - finely chopped(1)green chillies - chopped(2) - 11
After 3 minutes or until onion turns in light golden colour add tomato puree, green chillies and grated ginger
red chilli powder(1/2 teaspoon)onion - finely chopped(1)homemade tomato puree(1/2 cup)ginger - grated(1 teaspoon)green chillies - chopped(2) - 12
After 1 minutes add chilli powder, coriander powder and (add spices to adjust your taste) cook till the oil starts separating from the mixture
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 13
Now add cooked lentils and simmer for 12 to 15 minutes
- 14
Add garam masala, cream and 1 tablespoon butter (if lentils will thicken after some time so make sure to add enough warm water for cooking)
tablespoons fresh cream - full fat(3)tablespoons butter(4)water(4 cups)garam masala powder(1 teaspoon) - 15
Cook for another 5 minutes
- 16
Now creamy Makhani daal is ready to serve
tablespoons fresh cream - full fat(3) - 17
Garnish with fresh cream & butter and serve hot
tablespoons fresh cream - full fat(3)tablespoons butter(4) - 18
Serve Creamy Dal Makhani with Jeera Rice and Tawa Parathas for a delicious meal
tablespoons fresh cream - full fat(3)
About this recipe
A high protein North Indian Recipes recipe with black urad dal (whole), rajma (large kidney beans), tablespoons fresh cream - full fat. Ready in 1h 5m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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