Dal Makhani (Mom's Authentic Recipe)
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Piping Pot Curry · by Meeta Arora

Dal Makhani (Mom's Authentic Recipe)

NUTRITION · PER SERVING90M COOK
CAL 15%·PRO 25%
CARBS 35G47% OF CAL
9G FIBER23G OTHER3G TOTAL SUGAR
FAT 13G39% OF CAL
7G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, buttery North Indian curry of whole black lentils and kidney beans in a velvety tomato-based gravy enriched with cream and butter. Complex spices and slow cooking create depth of flavor.

mainindiancurrybeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 1 cup Black gram lentils (Sabut Urad Dal)
  • 1/4 cup Red Kidney Beans (Rajma)
  • 1 1/2 teaspoon Salt
  • 1 Bay leaf (Tej Patta)
  • 1-2 Black Cardamom (Moti Elaichi)
  • 1/4 teaspoon Carom seeds (Ajwain) (optional, helps for digestion)
  • 4 cups Water (for stovetop pressure cooker, 3.5 cups for instant pot)
  • 1 tablespoon Ghee
  • 3 tablespoons Butter (I used amul butter, divided)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 pinch Asafoetida (Hing) (optional, use gluten-free if needed or skip)
  • 1/2 cup Yellow onion (grated or finely diced (optional))
  • 1 Green Chili Pepper (finely diced or slit lenghtwise)
  • 1/2 tablespoon Ginger (freshly grated or paste)
  • 6 cloves Garlic (freshly minced or paste)
  • 1/2 cup Tomato puree (use store-bought if possible, or puree 2 fresh tomatoes )
  • 2-3 teaspoon Kashmiri red chili powder (or Deggi mirch, adjust to taste)
  • 1/2 teaspoon Garam Masala
  • 1.5-2 cups Water (adjust as needed)
  • 1/4 cup Cream
  • Amul butter (for topping when served)
  • Cilantro leaves (to garnish )
  • 1 piece Charcoal
  • 1 teaspoon Oil
PREP
10M
SODIUM
790MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.