Dal Makhani (Creamy Black Lentils)
Slow-cooked urad dal and rajma enriched with butter, cream and Mehak Garam Masala — pure comfort on a plate, best enjoyed with naan or jeera rice.
Total Cook Time
Prep Time
Cook Time
Recipe Servings
1 hr 55 mins(+ soaking)
25 mins(+ soaking)
1 hr 30 mins
4
Ingredients
- 200 g Whole black urad dal
- 50 g Red kidney beans
- 50 g Butter
- 1 tbsp Oil
- 1 large Onion (finely chopped)
- 250 ml Tomato purée
- 100 ml Fresh cream
- 1 tsp Mehak Cumin Powder
- ½ tsp Mehak Ginger Powder
- 1 tsp Mehak Garam Masala
- ½ tsp Mehak Red Chilli Powder
- Salt to taste
- 800 ml Water
How to Cook
- Soak dal and rajma overnight.
- Pressure-cook with salt until soft.
- Heat butter and oil; sauté onion till golden.
- Add tomato purée and cook 10 min
- Add all Mehak spices and stir 2 min
- Add boiled dal, simmer 40 min till creamy
- Stir in cream, adjust salt, serve with naan or jeera rice