Meal Prep · North Indian
Dal Makhani
A creamy, rich, and flavorful black lentil curry, a staple of North Indian cuisine.
Ingredients
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Step-by-step- Rinse black lentils and kidney beans thoroughly. Soak them in plenty of water overnight or for at least 6-8 hours. Drain and rinse again.
- In a large pot or pressure cooker, combine the soaked lentils and beans with 4 cups of fresh water and a pinch of salt. Cook until very tender. (Pressure cooker: 6-8 whistles; Instant Pot: High pressure for 25-30 minutes, natural release; Stovetop: 1-1.5 hours, or until very soft).
- Heat ghee or butter in a separate heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onion and sauté until golden brown, about 8-10 minutes.
- Stir in ginger-garlic paste and chopped green chili (if using), and sauté for another 1-2 minutes until fragrant.
- Add turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds, stirring constantly to prevent burning.
- Pour in the tomato puree and cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides (10-15 minutes).
- Add the cooked lentils and beans to the tomato mixture. Mash some of the lentils lightly with the back of a spoon to give the dal a creamier texture.
- Add garam masala and salt to taste. If the dal is too thick, add a little hot water to reach your desired consistency. Simmer for at least 20-30 minutes, stirring occasionally, allowing the flavors to meld. The longer it simmers, the better it tastes.
- Stir in the heavy cream and 2 tbsp unsalted butter. Cook for another 5 minutes, ensuring it doesn’t boil vigorously after adding cream.
- Garnish with fresh chopped coriander leaves and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 22 g |
| Fat | 25 g |
| Carbohydrates | 40 g |
| Fiber | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Dal Makhani in an airtight container. It may thicken upon cooling, so add a splash of water or milk when reheating.
Freezer Up to 3 months
Freeze in individual portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring frequently, adding a little water or milk to restore consistency. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- **Slow Simmering is Key:** The longer Dal Makhani simmers after combining all ingredients, the deeper and richer its flavors become. Don’t rush this step!
- **Creaminess without too much cream:** For a richer texture without excessive cream, mash a portion of the cooked lentils against the side of the pot. This releases their starch and thickens the dal naturally.
- **Smoking with Charcoal (Dhungaar):** For an authentic smoky flavor, heat a small piece of charcoal until red hot. Place it in a small steel bowl in the center of the dal. Pour a teaspoon of ghee over it, cover immediately, and let it smoke for 5-7 minutes. Remove charcoal before serving.
