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Butter Dal Makhani
Created by: Howcan Team
Ingredients
- 1 cup whole black lentils
- 1/4 cup red kidney beans
- 4 cups water
- 1/4 cup butter
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup heavy cream
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
Instructions
- Rinse the black lentils and kidney beans, then soak them in water for at least 4 hours or overnight.
- In a pressure cooker, add the soaked lentils, kidney beans, and 4 cups of water. Cook for 15-20 minutes or until soft and mushy. Set aside.
- In a large pan, melt 2 tablespoons of butter over medium heat. Add the cumin seeds and sauté until they splutter.
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for 2 minutes.
- Add the pureed tomatoes, garam masala, red chili powder, turmeric powder, and salt. Cook for 10-15 minutes, stirring occasionally, until the mixture thickens and the oil separates from the masala.
- Add the cooked lentils and kidney beans to the tomato mixture. Mix well and simmer for 10 minutes, stirring occasionally.
- Stir in the heavy cream and remaining butter. Cook for an additional 5 minutes, allowing the flavors to meld together.
- Garnish with chopped coriander leaves and serve hot with naan or rice.
Dal Makhani, a rich and creamy Indian dish, has a history as flavorful as its taste. Originating from the Punjab region, this dish has been a staple in Indian cuisine for centuries. The traditional recipe includes black lentils, red kidney beans, and a blend of aromatic spices, slow-cooked to perfection. However, the secret to its indulgent flavor lies in the generous amount of butter added during the cooking process. Renowned chefs and restaurants across India, such as Bukhara in New Delhi, have perfected the art of preparing Dal Makhani, drawing food enthusiasts from around the world. The key to achieving the best version of this dish lies in the slow cooking process and the addition of copious amounts of butter, which gives it its signature richness. For those seeking to recreate this iconic dish at home, it's essential to use high-quality butter and allow the lentils and beans to simmer for an extended period, allowing the flavors to meld together. While there are alternative methods for making Dal Makhani, the traditional approach with added butter remains the most beloved and sought after. Today, the best versions of this dish can be found in authentic Indian restaurants that stay true to the original recipe, ensuring a truly indulgent and unforgettable dining experience.
90 min
6
350 calories
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