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dal makhani recipe

Dal Makhani is a staple of Indian restaurants worldwide, and its invention is closely linked with Butter Chicken; both were created by Kundan Lal Gujral at his Moti Mahal restaurant in New Delhi.

Traditionally, whole black urad dal is used to make dal makhani; however, our recipe specifies black lentils which are more readily available, don't require overnight soaking, and cook 4x as fast!

servings 4 to 5  |   cook time 60 min

shopping list

  • 1 Inspired Indian Dal Makhani Spice Kit
  • 1 cup dried black lentils  8 ounces
  • 1 medium yellow onion  |  1 cup finely chopped
  • 1-inch cube peeled, fresh ginger  1 tsp finely grated
  • 4 garlic cloves  |  2 tsp finely grated
  • 1 cup tomato sauce  8 ounces
  • vegetable oil or ghee
  • 4 tbs butter or non-dairy spread, divided
  • ¼ cup light cream, half 'n half, or unsweetened cashew cream
  • salt

notes

cooking whole spices in heated oil releases their flavor and infuses the dish with an additional layer of flavor

the same principal applies to spice powder, with the addition of a small amount of water to prevent it from burning

resist the urge to increase the heat while frying onions, otherwise the whole spices may burn and become bitter. if onions start to stick or brown too quickly, add 1 tbs water

instructions

1   Rinse lentils. Add to saucepan with 3 cups water and 1 tsp salt. Bring to a boil, cover lightly, and reduce to low. Simmer 30 min or until very soft; stir occasionally. Add water as needed to keep lentils covered. Do not drain.

2   Peel and finely chop onion. Heat 1 tbs oil on medium in frying pan. Add WHOLE SPICES, stir 1 min, then add onion. Sauté 7 - 10 min until lightly browned.

3   Peel and finely grate ginger and garlic. Add to pan and sauté 1 min. Add MASALA POWDER, 2 tbs butter, and 2 tbs water. Sauté 2 min.

4   Add tomato sauce and ¼ tsp salt. Reduce to low, cover, and simmer 10 min; stir occasionally.

5  Add cooked lentils and stir well. Cover and simmer 15 min. Add 2 tbs butter, cream, and salt to taste. Boil with lid off to thicken, if desired.

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