Dal Makhani with Roti
A rich, creamy, and flavorful black lentil stew, perfect with warm roti.
⏱️ 80 min🍽️ Serves 1
🔥 450 kcal💪 22g protein🍚 55g carbs🥑 16g fat🌾 10g fibreper serving
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Ingredients
- ⚫1 cup whole black lentils (urad dal whole)
- 🫘¼ cup kidney beans (rajma)
- 🧅1 medium onion, finely chopped
- 🍅2 medium tomatoes, puréed
- 🧄1 tbsp ginger-garlic paste
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🍂1 tsp garam masala
- 🥛½ cup full-fat cream
- 🧈2 tbsp butter or ghee
- 🌿1 tsp kasuri methi (dried fenugreek leaves)
- 🧂 salt, to taste
- 🌾2 cups whole wheat flour (atta) for roti
- 💧½ cup warm water for roti
Pro tips
- For a deeper smoky flavor, perform a dhungar (charcoal smoke) ritual by placing a small, hot charcoal in a bowl in the dal, drizzling ghee over it, and covering for 2-3 minutes.
- Adjust the consistency of the dal by adding more hot water if it's too thick, or simmering longer if it's too thin.
- Dal Makhani tastes even better the next day, as the flavors develop overnight. Reheat gently, adding a splash of water if needed.
Method
- 1Soak black lentils and kidney beans overnight or for at least 6-8 hours. Drain and rinse thoroughly. Pressure cook with 3 cups of water and salt until very soft, about 20-25 minutes after the first whistle.
- 2In a heavy-bottomed pan, melt butter/ghee. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for another minute until fragrant.
- 3Stir in tomato purée, turmeric powder, and red chili powder. Cook, stirring occasionally, until the oil separates from the masala, about 8-10 minutes.
- 4Add the cooked lentils and kidney beans to the masala. Add about 1 cup of water and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld.
- 5While the dal simmers, knead the roti dough: combine flour and warm water in a bowl to form a soft dough. Cover and let rest for 15 minutes.
- 6Stir in garam masala, kasuri methi (crushed between your palms), and cream into the dal. Cook for another 5 minutes, adjusting salt to taste. Keep warm.
- 7Divide the roti dough into small balls. Roll out each ball into a thin circle. Heat a tawa or griddle and cook each roti on both sides until puffed and golden brown spots appear.
- 8Serve the hot Dal Makhani garnished with a dollop of butter or a swirl of cream, alongside freshly made rotis.