Dal Makhani (Creamy Urad Dal/ Black Lentils with Rajma/ Kidney Beans)

When I was working in Delhi two of my all time go-to dishes when ordering food were Butter Chicken and Dal Makhani. My favorite carb accompaniment with these dishes was Butter Naan. I used to order these dishes almost every week. It was hilarious that one time I called to place the order and the restaurant owner said, ‘I know your order didi (sister)’. Pretty sure he had saved my number with my order details. 

The dish is called Dal Makhani where Dal means lentils and Makhani means creamy. The dish is prepared with Butter and Cream. The lentils and beans are slow cooked till they develop a delicious creamy texture. I like simmering it for at least 30 minutes before adding the heavy cream. 

While most of the Dal Makhani recipes start with sauteing onions, Debarshi found a unique recipe using just Ginger, Garlic and Tomatoes. I think this combination creates a beautiful and distinct flavor in this dish. 

I am going to enjoy a big bowl of this creamy dal with some hot buttered homemade Naans. It also pairs beautifully with Tandoori Rotis, Rice or Pulao.

Also a great time to prepare this dish is when you already have heavy cream and butter in your fridge and wondering what to do with them!

Ingredients:

• Whole Urad Dal (Black Gram Lentils) - ¼ cup
• Rajma (Red Kidney Beans) - ¼ cup
• Butter (unsalted) - 2 tablespoons 
• Cumin Seeds - ½ teaspoon 
• Cloves - 2-3
• Green Cardamoms - 2-3
• Black Cardamom - 1
• Cinnamon Stick - 1 small
• Bay Leaf - 1
• Ginger Paste - 1 tablespoon
• Garlic Paste - 1 tablespoon
• Turmeric Powder - ½ teaspoon + ¼ teaspoon
• Degi Mirch - ½ teaspoon
• Salt - ½ teaspoon + ¼ teaspoon
• Baking Soda - a pinch 
• Tomato - 2, medium, pureed
• Heavy Cream - ½ cup + 1 tablespoon
• Garam Masala - ½ teaspoon 
• Kasuri Methi - 2 tablespoons

Tip: I use my Nutribullet to make the Ginger and Garlic paste and Tomato puree. I add about 10 cloves of garlic and 5 inches of ginger and make the paste. I use whatever amount is required in the recipe and freeze the rest of it to use again later.

Directions:

• Rinse and soak the Urad Dal and Rajma in 2-3 cups of water overnight. 
• Drain them, then transfer to a pressure cooker along with the Baking Soda and ¼ teaspoon each of Salt and Turmeric Powder. Add 2 ½ cups of water. 
• Pressure-cook for 4-5 whistles on medium heat. Allow the cooker to cool down completely and then open the lid. 
• The Rajma should be cooked well. Test by mashing a Rajma with a spoon.
• Note: If you are using canned Rajma (Kidney Beans) then do not add them in the pressure cooker, just cook the dal. Also no need to add the Baking Soda with canned beans.
• Now heat a wok or pan over medium heat.
• Add Butter in it.
• As soon as the butter starts melting, add the whole spices - Cumin Seeds, Cloves, Green Cardamoms, Black Cardamom, Cinnamon Stick and Bay Leaf.
• When the seeds sputter, add the Ginger and Garlic paste. 
• Fry the paste lightly then immediately add the Tomato puree. 
• Add the spices - Turmeric Powder, Degi Mirch and Salt.
• Now cover and cook the tomato and spices. Reduce it to a paste-like consistency. Reduce the heat to medium-low and keep stirring every 3-4 minutes.
• Now add just the Rajma and Urad Dal in the paste. Do not add any stock (in which the lentils and beans were cooked) at this stage.
• Fry them together for 5 minutes over medium heat then add the stock in it.
• Add the Garam Masala in it.
• Mix and reduce the heat to low. Cover and let it cook for 30 minutes.
• Once the stock is reduced, the Dal will become creamy. Add the Heavy Cream (½ cup) at this time.
• Add the Kasuri Methi and Mix. Let it cook for 5 minutes.
• Dal Makhani is ready! Transfer to a bowl and top with a tablespoon of Heavy Cream.
• Serve hot with Naan/ Roti/ Paratha/ Jeera Rice/ Pulao.

Love Kidney Beans? Try these as well:

• Rajma (Indian curry with Red Kidney Beans)
• Slow Cooked Turkey and Bacon Chili
• Red Beans and Rice