Dal Makhani is a creamy buttery dal prepared with whole black lentils (urad dal) and kidney beans (Rajmah) slow cooked with onion, tomatoes and spices.
Creamy and buttery Dal Makhani is India’s most loved dal! There’s dal, and then there’s Dal Makhani! While dal, a general word for dried lentils, pulses and beans, as well as the infinite variety of cooked dishes they’re made into, is an everyday staple across India, Dal Makhani is a “king of dals” and in a league of its own.
Everybody loves a ‘tadka dal’ as part of an Indian meal. A bowl of warm dal, rice topped with ghee is comfort food and even makes a perfect accompaniment to any meal. The most common dal that my mother used to make for lunch was usually moong dal and occasionally we had other dals like chana dal, panchmeli dal, and urad dal. Dal Makhani was made on weekends with naan or laccha paratha. It was not a usual weekday dal as this dal is laboured with time and patience.
Dal Makhani requires urad, sometimes written as urid. These small black beans are available whole, split and split and hulled. This dal traditionally has whole black lentils (sabut urad), and rajmah (kidney beans) cooked with butter and cream and simmered on low heat for that unique flavour. I do like to add in a bit of split urad too. Urad dal is a lentil that thrives on slow cooking; the longer it cooks, richer the Dal Makhani is!
Dal Makhani is part of most Indian meals at weddings and special occasions. I do not think I have ever been out for an Indian meal and not ordered Dal Makhani in India. I do not usually order it in the UK as I have always been disappointed with the Dal Makhani served in restaurants here except for a handful of places.
I have adapted my recipe of Dal Makhani from a family recipe to make it indulgent and luxurious without making it full of calories. Believe me that its possible! I know lot of recipes suggest not cutting out on ghee/butter/cream which I know traditionally, authentically is correct but I love ‘everyday indulgent food’ and I don’t think I would be able to make this dish often enough if I use that much ghee/butter/cream. I do not think my dish compromises on the taste but yes it sits well on your waist.
Other recipes you might like to try Hariyali Paneer Tikka, Egg curry, Kaju Curry, Tawa Paneer, Methi Lasuni Paneer, Paneer Kali Mirch and Paneer Hara Pyaaz to name a few.
Serve Dal Makhani with Plain Naan, Chilli Garlic Naan or Lachha Paratha.
