Make this Dal Makhani Recipe and discover the most buttery, creamy lentils you may ever eat.
I’ve tried many Indian dishes at restaurants over the years, especially those featuring lentils and beans, and this one is a new favorite. Dal makhani simply translates to “buttered lentils,” as the recipe contains significant amounts of butter and cream.
I’m not going to tell you that this is a quick and easy recipe to make, as it may seem labor-intensive to people who prefer 30-minute meals. However, your efforts will be well-rewarded when you taste the layers of flavor. It’s surprisingly indulgent for something so simple.
Dal makhani is a rich dish often made for special occasions. You will frequently find it served at weddings and other festive events. The smokiness of the dish comes from placing a heatproof bowl containing a red-hot piece of charcoal with melted butter drizzled over it in the pan for just a few minutes. While you can skip this step, it does make a difference in the finished dish. If you have a charcoal grill, you can use one of the briquettes from the grill for the lentils. Now you’ll have a truly amazing feast ready to serve.
Make it vegan
It may sound unusual at first to create a vegan recipe for buttered lentils, but Indian cuisine lends itself readily to vegan adaptations. Vegan butter and full-fat coconut milk or cashew cream easily substitute for the dairy butter, ghee, and cream in this recipe. Use 4 tablespoons of vegan butter to replace the ghee and unsalted butter. Substitute 1/3 cup of coconut milk for the heavy cream.
If you want to use cashew cream, a simple way to make it is to place 1/2 cup of cashews in a saucepan and cover them with water. Bring the water to a boil and continue boiling for 15 minutes. You can also soak the cashews in cool water overnight. Drain and rinse the cashews and blend them in a food processor with 1 tablespoon of lemon juice (fresh-squeezed), 1/2 teaspoon of salt, and 6 tablespoons of water. Remember to scrape down the sides of the processor as you blend until you have a smooth mixture.
How do I store leftovers?
Allow leftover dal makhani to cool to room temperature before refrigerating it in an airtight container for up to 4 days. Reheat leftovers gently on the stove, stirring often to maintain the creamy consistency. If freezing, it is best to omit the heavy cream until just before serving. Complete steps 1-6, then cool to room temperature. Chill for a few hours, then freeze in freezer-safe containers for up to 4 weeks. Defrost overnight in the fridge before proceeding with step 7.
Serving suggestions
One of the best ways to serve dal makhani is over a bowl of Basmati Rice or Indian Rice. Don’t forget the Naan or Gluten-Free Flatbread to dip into the savory lentils. Add a side of aromatic Indian Roasted Cauliflower and sip on a refreshing Chai Latte for the perfect ending to a delicious meal.
Dal Makhani Recipe
Ingredients
- 3/4 cup black lentils
- 4 tablespoons red kidney beans
- 3 1/2 cups water for pressure cooking
- 3/4 teaspoon salt
- 2 tablespoon ghee
- 2 tablespoons unsalted butter
- 1 small white onion finely grated
- 2 1/2 teaspoons ginger garlic paste
- 1/2 cup tomato purée
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1 1/3 cups water or as needed
- 1/4 teaspoon sugar plus more to taste
- 1/3 cup heavy cream
- Piece of charcoal optional, for smokiness
- Additional butter for serving
- Fresh cilantro chopped (for garnish)
Instructions
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Thoroughly rinse the black lentils and red kidney beans. Soak them in water for 8 hours and drain. Place the lentils and beans into a pressure cooker, adding 3 1/2 cups of water and salt.
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Cook on high for 30 minutes, allowing for natural pressure release until they become tender and can be easily mashed.
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In a large pan, heat ghee with butter on medium heat. Add the finely grated onion and sauté until light golden. Stir in ginger garlic paste and cook until the raw smell disappears.
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Pour in the tomato purée and add Kashmiri red chili powder and garam masala; cook until the oil begins to separate.
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Mash part of the cooked lentils and beans with a potato masher. Add the mashed lentils into the pan with the onions and spices, along with the remaining lentils.
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Mix in water (adjust as needed) and simmer on low heat for about 45 minutes, stirring every 10 minutes to prevent sticking. Stir in sugar to balance the flavors.
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Stir in the heavy cream. For a smoky flavor, if desired, place a small heatproof bowl in the dal and add a red-hot piece of charcoal with a drizzle of melted butter over it, then cover the pan for 2 minutes before removing the bowl. Garnish with extra butter if you like. Sprinkle with fresh cilantro.
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Serve your creamy dal makhani warm with rice or naan.
Nutrition
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