Dal Makhani with Jeera Rice
A creamy, smoky lentil delight with aromatic cumin rice.
⏱️ 80 min🍽️ Serves 1
🔥 680 kcal💪 24g protein🍚 85g carbs🥑 26g fat🌾 12g fibreper serving
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Ingredients
- ⚫¾ cup whole black lentils (urad dal)
- 🫘¼ cup kidney beans (rajma)
- 🧅1 large onion, finely chopped
- 🍅2 medium tomatoes, puréed
- 🧄1 tbsp ginger-garlic paste
- 🌿1 tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- Spice1 tsp garam masala
- 🥛½ cup heavy cream
- 🧈2 tbsp butter or ghee
- 🍚1 ½ cup basmati rice
- 🌿1 tsp cumin seeds (for rice)
- 🌿 fresh cilantro, chopped, for garnish
- 🧂 salt, to taste
Pro tips
- For an authentic smoky flavor, you can use the 'dhungar' method: heat a piece of charcoal, place it in a small bowl in the dal, pour a spoon of ghee over it, and immediately cover the pot for 5-7 minutes.
- The longer Dal Makhani simmers, the creamier and more flavorful it becomes. Don't rush the simmering process.
- Adjust the amount of chili powder and cream according to your spice preference and desired richness.
- Leftover Dal Makhani tastes even better the next day as flavors deepen. Reheat gently, adding a splash of water or milk if too thick.
Method
- 1Rinse and soak urad dal and kidney beans overnight, or for at least 6-8 hours. Drain and rinse.
- 2Pressure cook the soaked dal and beans with 4 cups of water and a pinch of salt until very tender (about 20-25 minutes after the first whistle). Alternatively, simmer in a pot for 1.5-2 hours.
- 3For Dal Makhani: In a large pot or Kadai, heat butter/ghee. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown.
- 4Add ginger-garlic paste and sauté for a minute until fragrant. Stir in tomato purée, turmeric powder, red chili powder, and salt. Cook until the oil separates.
- 5Add the cooked dal and beans to the masala. Mash some of the dal lightly with the back of a ladle to thicken the gravy. Add about 1 cup of hot water if needed to reach desired consistency.
- 6Simmer on low heat for at least 15-20 minutes, stirring occasionally, to allow flavors to meld. Add garam masala and heavy cream. Mix well and let it simmer for another 5 minutes.
- 7For Jeera Rice: Rinse basmati rice until water runs clear. In a separate pot, heat a teaspoon of butter/ghee, add cumin seeds and let them splutter. Add the rinsed rice and sauté for a minute.
- 8Add 3 cups of water and salt to taste. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes or until water is absorbed and rice is fluffy.
- 9Garnish Dal Makhani with fresh cilantro before serving. Serve hot with Jeera Rice.