Dal Makhani

Dal Makhani is a popular dish in India, originating from Punjabi cuisine. It is a creamy, rich, and flavorful lentil dish that is made using black lentils and kidney beans. This dish has been a staple in Indian households for generations and is enjoyed by people of all ages. In this blog, we will cover the history and origin of Dal Makhani, its ingredients, step-by-step recipe, calorie count, tips and tricks, and even an instant pot recipe.

History and Origin of Dal Makhani

Dal Makhani is believed to have originated in the Punjabi region of India, where it was traditionally made for special occasions and celebrations. The name “Dal Makhani” literally translates to “buttery lentils”. This dish was originally made by slow-cooking black lentils and kidney beans with a mixture of spices and cream, which gives it its creamy and rich flavor.

Dal Makhani Ingredients

• 1 cup black lentils (urad dal)
• 1/2 cup kidney beans (rajma)
• 2 medium-sized onions, finely chopped
• 4 cloves of garlic, minced
• 1 inch piece of ginger, grated
• 3 large tomatoes, pureed
• 2 teaspoons cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder (use Lakadong Turmeric Powder)
• 1/2 teaspoon red chili powder (for better taste and aroma use Mathania Red Chilli Powder)
• 1/2 teaspoon garam masala powder
• 1/2 cup heavy cream
• Salt, to taste
• 2 tablespoons butter
• 2 tablespoons oil (Use healthy cold pressed Groundnut Oil)
• Fresh cilantro, for garnish

Dal Makhani Recipe:

1. Rinse the black lentils and kidney beans thoroughly and soak them in water overnight.
2. In a pressure cooker, heat the oil and add the cumin seeds. Let them sizzle for a few seconds.
3. Add the chopped onions, minced garlic, and grated ginger. Cook until the onions are soft and golden brown.
4. Add the pureed tomatoes, coriander powder, turmeric powder, red chili powder, and garam masala powder. Cook for a few minutes until the tomato puree has thickened.
5. Drain the soaked lentils and kidney beans and add them to the pressure cooker.
6. Add enough water to cover the lentils and beans by about an inch and pressure cook for about 10-12 whistles or until the lentils are soft and fully cooked.
7. In a separate pan, heat the butter and add it to the cooked lentils and beans.
8. Add the heavy cream and stir well. Cook for a few minutes until the cream has been fully incorporated into the dish.
9. Season with salt, to taste.
10. Serve hot, garnished with fresh cilantro.

Dal Makhani Calories

Dal Makhani Instant Pot

Here’s an easy and quick recipe for Dal Makhani using an Instant Pot:

1. Rinse the black lentils and kidney beans thoroughly and soak them in water for at least 30 minutes.
2. Turn the Instant Pot to the sauté mode and add the oil. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onions, minced garlic