Authentic Dal Makhani Recipe – Black Lentils & Kidney Bean Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Dal Makhani Recipe – Black Lentils & Kidney Bean Curry

Okay, let’s be real. Dal Makhani is the dish that instantly elevates any Indian meal. It’s rich, creamy, and utterly comforting. I remember the first time I tried to make it – it took a few attempts to get that restaurant-style texture, but trust me, it’s worth the effort! This recipe is my go-to, passed down with a few tweaks from my grandmother, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Dal Makhani isn’t just a recipe; it’s an experience. It’s perfect for special occasions, cozy weeknights, or whenever you’re craving something truly delicious. It’s a slow-cooked masterpiece that develops incredible depth of flavour. Plus, who can resist that gorgeous, buttery finish?

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup whole black lentils (sabut urad)
• 0.5 cup kidney beans (rajma)
• 2 tablespoons butter
• 1 cup tomato puree
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• 0.5 cup fresh cream
• 1 teaspoon garam masala

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Whole Black Lentils (Sabut Urad) – Significance & Selection

These are the stars of the show! Sabut urad gives Dal Makhani its signature colour and earthy flavour. Look for lentils that are plump and unbroken. About 200g of whole black lentils is equivalent to 1 cup.

Kidney Beans (Rajma) – Choosing the Right Variety

Rajma adds a lovely texture and complements the urad beautifully. Red kidney beans are traditionally used, but you can experiment with other varieties if you like. 125g of kidney beans is roughly 0.5 cup.

Butter – The Key to Richness

Don’t skimp on the butter! It’s essential for that luxurious, creamy texture. I prefer using unsalted butter so I can control the saltiness of the dish.

Tomato Puree – Fresh vs. Canned

You can use either fresh or canned tomato puree. If using fresh, blanch and peel about 4-5 ripe tomatoes, then puree them. Canned puree is perfectly fine too – just make sure it’s good quality. Approximately 240ml of tomato puree is equivalent to 1 cup.

Garam Masala – Homemade vs. Store-Bought Blends

Garam masala is a warm spice blend that adds a final layer of flavour. You can use a store-bought blend, or make your own for a truly authentic taste. A homemade blend is surprisingly easy and allows you to customize the spices to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the lentils and beans: Start by soaking 1 cup of whole black lentils (sabut urad) and 0.5 cup of kidney beans (rajma) in plenty of water overnight. This is crucial for tender, creamy dal.
2. Pressure cook: Drain and rinse the soaked lentils and beans. Add them to a pressure cooker with 1 tablespoon of ginger-garlic paste, ½ teaspoon of turmeric powder, and about 3-4 cups of water. Pressure cook for 4-5 whistles, or until the lentils and beans are completely tender.
3. Temper the spices: While the lentils are cooking, heat 2 tablespoons of butter in a large, heavy-bottomed pan. Once melted, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds. Then, add 1 finely chopped onion and sauté until golden brown.
4. Build the base: Add 1 cup of tomato puree, 1 teaspoon of red chili powder (adjust to your spice preference!), and 1 teaspoon of coriander powder to the pan. Cook until the oil starts to separate from the mixture – this is a sign that the spices are well-cooked.
5. Combine and simmer: Add the cooked lentils and beans to the pan. Mix well and simmer for at least 15 minutes, stirring occasionally. For a creamier texture, lightly mash the lentils with the back of a spoon.
6. Finish with finesse: Stir in 0.5 cup of fresh cream and 1 teaspoon of garam masala. Slow-cook for another 10 minutes, allowing the flavours to meld together.
7. The final touch: Before serving, swirl in a knob of butter and garnish with fresh cilantro. It’s the little things that make all the difference!

Expert Tips

• Slow and steady wins the race: Dal Makhani is all about slow cooking. The longer it simmers, the better the flavour will be.
• Don’t be afraid to mash: Lightly mashing the lentils creates a beautiful, creamy texture.
• Butter is your friend: Seriously, don’t hold back!
• Taste and adjust: Season with salt to your liking throughout the cooking process.

Variations

• Vegan Dal Makhani: Substitute the butter with vegan butter or oil, and use coconut cream instead of fresh cream. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Dal Makhani: This recipe is naturally gluten-free! Just double-check the ingredients in your garam masala blend.
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This is a staple at Diwali and Lohri celebrations in my family. I often add a touch of smoked paprika for a festive touch.

Serving Suggestions

Dal Makhani is best served hot with naan, roti, or steamed rice. A side of raita (yogurt dip) and a crisp salad completes the meal perfectly. It’s also fantastic with jeera rice (cumin rice).

Storage Instructions

Leftover Dal Makhani can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw it overnight and reheat gently.

FAQs

What is the secret to truly authentic Dal Makhani?

Patience! Slow cooking is key. Also, using good quality ingredients and not skimping on the butter makes a huge difference.

Can I make Dal Makhani without a pressure cooker?

Yes, but it will take much longer. You can cook the lentils and beans in a large pot on the stovetop for about 1-2 hours, or until they are tender.

How can I adjust the consistency of the Dal Makhani?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a longer period to allow some of the liquid to evaporate.

What is the best way to serve Dal Makhani for a special occasion?

Serve it in a beautiful serving dish, garnished with a swirl of cream and fresh cilantro. A side of naan and a colourful salad will make it even more impressive.

Can I freeze leftover Dal Makhani?

Absolutely! It freezes beautifully. Just make sure to store it in an airtight container.