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Dal Makhani is a classic North Indian lentil curry made by slow-cooking whole black urad dal and a little rajma (kidney beans) in a creamy, buttery tomato-based sauce.
19 ingredients
One serving is 1 bowl (about 200g) · 250 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 209 kcal | 9% |
| Protein | 7 g | 13% |
| Total Fat | 12 g | 20% |
| Carbohydrate | 19 g | 6% |
| Fiber (Total) | 7 g | 24% |
| Vitamins & Minerals | ||
| Sodium | 802 mg | 40% |
| Potassium | 169 mg | 5% |
| Calcium | 58 mg | 6% |
| Iron | 2 mg | 14% |
| Zinc | 0.33 mg | 3% |
| Vitamin C | 0.50 mg | 1% |
| Vitamin D | 0.20 µg | 1% |
| Folate (B9) | 40 µg | 13% |
Missing data: These are minimums. 5 of the figures below are missing data for 2 ingredients — Water, tap; Salt — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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1. Wash and soak whole black urad dal and rajma in plenty of water overnight (8 hours or more).
2. Drain the soaked urad dal and rajma. Add fresh water (about 4 cups) and pressure cook on medium heat for 25–30 minutes, or until the lentils are very soft and creamy.
3. Heat oil and half the butter in a heavy pan. Add cumin seeds, let them splutter.
4. Add finely chopped onion, sauté until golden brown (about 6-8 minutes).
5. Add ginger, garlic, and green chili. Sauté for 2 minutes.
6. Stir in pureed tomato. Cook until oil separates and tomato is well-cooked (about 8-10 minutes).
7. Add red chili powder, turmeric, coriander powder, and salt. Mix well.
8. Add the cooked dal and rajma along with the cooking water. Mix well, lightly mash some of the dal, and simmer uncovered on low heat for 40–45 minutes, stirring occasionally to prevent sticking.
9. Stir in fresh cream, remaining butter, kasuri methi, and garam masala. Simmer for 5 minutes.
10. Adjust salt, garnish with chopped coriander and a swirl of cream or butter before serving.
