🇮🇳 India recipe
Dal Makhani
Dal makhani is the undisputed queen of Indian lentil dishes, originating from the Punjab region. Whole black lentils and kidney beans are simmered for hours with butter, cream, and a fragrant tomato-based masala until they break down into a rich, velvety, deeply flavored gravy. Traditionally cooked overnight on dying tandoor embers, this dish rewards patience above all else.
Prep15 mins + overnight soak
Cook2 hrs 30 mins
Serves6
Difficultyeasy
Ingredients
- 200g whole black lentils (sabut urad dal), soaked overnight
- 50g red kidney beans (rajma), soaked overnight
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 2 medium tomatoes, pureed
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 120ml heavy cream
- 1 teaspoon dried fenugreek leaves (kasoori methi)
- Salt to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 310
- Protein
- 14 g
- Carbs
- 32 g
- Fat
- 14 g
