Servings:

Dal Makhani (Buttery Black Lentils)

Dal Makhani is a vegetarian dish made with whole urad lentils. Typically it is made with lots of butter, ghee, and cream.

Prep: 15 min
Cook: 50 min
Total: 65 min
Servings: 8
Dal Makhani (Buttery Black Lentils)

Ingredients

  • 1 1/2 cups whole urad (black lentils)
  • 3 Tbsp oil or ghee (separated)
  • 4 cups water
  • 2 Tbsp tomato paste
  • 1 1/2 Tbsp ginger-garlic paste
  • 1 green chili (finely chopped (or to taste))
  • 1 tsp Kashmiri chili powder
  • 1/4 cup heavy cream
  • 5 Tbsp cold butter
  • 1 15 oz can kidney beans (rinsed and drained)
  • 1 tsp kasoori methi
  • 1/4 tsp cayenne (or to taste)
  • Chopped cilantro (for garnish)
  • 1 tsp salt (or to taste)

Instructions

  1. Rinse dal thoroughly. Add to Instant Pot with 1/2 tablespoon of ghee (or oil) and 2 cups of water. Cook on high pressure for 25 minutes followed by quick release.

  2. Remove dal and wipe the pot clean. Add 1 tablespoon of ghee (or oil), heat on saute mode.

  3. When the oil is hot, add ginger, garlic and tomato paste. Stir and cook until the mixture is bubbly. Add a splash of water if it sticks and deglaze. Continue cooking until the mixture is bubbling.

  4. Add cooked dal and kidney beans. Then add 3 tablespoons of butter, salt, cayenne pepper and green chili. Add up to 1/2 cup water if the dal too thick. Simmer for 20 minutes, every few minutes.

  6. In a separate pan, heat 1 tablespoon of ghee.
  7. Add 1 teaspoon kasoori methi and kashmiri chili powder. Immediately remove from heat.
  8. Pour the mixture into the dal and mix.

  10. Stir 2 tablespoons of cold butter into the dal.

  11. Garnish with cream and cilantro.

Nutrition

  • Calories: 305
  • Carbohydrates: 29
  • Protein: 12
  • Fat: 16
  • Saturated Fat: 10
  • Polyunsaturated Fat: 1
  • Monounsaturated Fat: 4
  • Trans Fat: 0.3
  • Cholesterol: 42
  • Sodium: 558
  • Potassium: 203
  • Fiber: 11
  • Sugar: 2
  • Vitamin A: 491
  • Vitamin C: 4
  • Calcium: 54
  • Iron: 4