Daal Makhni is a creamy, buttery Punjabi favorite. Very similar to the famous ‘Butter Chicken’, this is one of the most popular daals on any Indian restaurant menu.
Ingredients
- 1 cup split black gram (chilka urad daal)
- ½ cup rajma or red kidney beans cooked
- 1 small onion
- 4 garlic cloves
- 1 inch ginger
- 3-4 medium tomatoes
- ½ cup tomato puree or crushed tomatoes
- ½ tsp garam masala
- 1 tsp sugar
- Salt to taste
- 2 Tbsp oil
- 1 tsp kasoori methi crushed (dried fenugreek)
- 1 tsp Kashmiri chili powder or paprika
- 3 Tbsp heavy whipping cream
- Pat of butter
How to Make It
- Soak whole black gram/ urad lentils and kidney beans overnight. For a shorter version, you can use split black urad lentils and canned kidney beans.
- Pressure cook the lentils and kidney beans for 3-4 whistles and steam for 15-20 minutes. You want them to cook really well. Alternatively, use the stove top method to cook the lentils and add in canned kidney beans at the end.
- Chop onions, garlic, ginger and tomatoes. Boil them until they are cooked or softened.
- Cool, drain and grind to a paste. Add oil to a stock pot or wok and add masala paste from step 4 when oil is hot.
- Fry the paste on medium heat until aromatic and cooked, adding splashes of water to prevent sticking.
- Add the garam masala, Kashmiri chili/ paprika and mix well.
- Fry this until the color darkens and the spice paste is cooked more.
- Now add the cooked daal + beans to this masala paste.
- Mix well and add water to get desired consistency.
- Bring to a boil and season.
- Add the canned tomato puree/ crushed tomatoes and mix in well.
- Add some cream and save some for garnish.
- Mix in the cream and switch off the heat.
- Garnish with more cream, a pat of butter and kasoori methi.
- Serve with Naan, Roti or Rice.
