Dal Makhani – Restaurant Style – Indian Lentil Curry

This restaurant style dal makhani is buttery, creamy and everything you could ask of a Dal makhani. The trick is to let the curry simmer on low heat for about 30 minutes once all the ingredients are added. Using whole spices instead of garam masala/all spice mix makes a lot of difference.  Dal makhani and chicken tikka masala is as famous as the General Tsos chicken and can be found on all the Indian restaurant menus.

To ease the preparation its best to have all the ingredients next to you before you start cooking. If you are looking for everyday curries with less calories then black eyed beans-lobia curry and green mung-hara moong curry is a great option.

Black dal / Whole urad dal and rajma/kidney beans are used to make Dal Makhani. Please check the recipe below for soaking and cooking tips and instructions.

Add oil and butter to a pan and place it on medium heat. Add the whole spices. Once you can smell the aroma from the whole spices, add the cumin seeds. Once cumin sizzles, add ginger garlic paste and saute till the raw smell of ginger garlic paste goes.

Now add the tomato puree + green chillies + paprika/red chilly powder + salt and let it cook till the mixture thickens.

Turn the heat to low and let it cook till you see oil releasing from the sides.

Add 3/4 of the cooked beans along with any water. Mash the remaining beans with a spoon and add this as well.

If the mixture is too thick add some water (I had to add 1 cup of water). Cook for about 5 minutes.

Add heavy cream and once the mixture comes to a boil, turn the heat to low and let the curry simmer for additional 20-30 minutes, stirring every 5-10 minutes. (Beans tend to sink to the bottom of the pan.)

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Dal Makhani - Restaurant Style - Indian Lentil Curry

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Author: Teena Agnel

Ingredients

• 3/4 cup whole black urad daal with skin
• 1/4 cup kidney beans / Rajma
• 1 teaspoon salt
• 1/4 teaspoon turmeric powder
• WHOLE SPICES:
• 2 small Bay leaves
• 2 cardamoms
• 1 cinnamon stick
• 3 cloves
• 2 star anise
• FOR THE CURRY/SAUCE
• 2 tablespoons oil
• 4 tablespoons butter
• 1 teaspoon cumin seeds
• 1 and 1/2 tablespoon ginger and garlic paste
• 2 cups tomato puree from 4 medium size tomatoes
• 2 slit green chillies
• 1 tablespoon red chilly powder / paprika
• 1 teaspoon salt or to taste
• 1 cup heavy cream
• OPTIONAL
• 2 teaspoon paprika/red chilly powder
• 1/4 teaspoon garam masala powder
• 1 tablespoon dried fenugreek / kasturi methi leaves

Instructions

1. SOAKING: Wash and soak the black urad daal/lentil and kidney beans/rajma for about 8 hours. (Check notes for quick soaking tip).
2. COOKING LENTILS: Wash and drain the lentil well. Add 3 cups of water + salt + turmeric and pressure cook till the beans are very tender. (about 3-4 whistles)(Check notes for cooking lentils without pressure cooker)
3. FOR THE SAUCE:
4. Add oil and butter to a pan and place it on medium heat. Add the whole spices. Once you can smell the aroma from the whole spices, add the cumin seeds. Once cumin sizzles, add ginger garlic paste and saute till the raw smell of ginger garlic paste goes.
5. Now add the tomato puree + green chillies + paprika/red chilly powder + salt and let it cook till the mixture thickens. Turn the heat to low and let it cook till you see oil releasing from the sides.
6. Add 3/4 of the cooked beans along with any water. Mash the remaining beans with a spoon and add this as well. If the mixture is too thick add some water (I had to add 1 cup of water). Cook for about 5 minutes.
7. Add heavy cream and once the mixture comes to a boil, turn the heat to low and let the curry simmer for about 20-30 minutes, stirring every 5-10 minutes. (Beans tend to sink to the bottom of the pan.)
8. While the curry is simmering, taste and adjust the salt as needed. For more red color, add a teaspoon or more of paprika/red chilly powder. Sprinkle some garam masala and crushed kasturi methi and mix well.
9. Serve as a side with rice or roti.

Recipe Notes

FOR QUICK SOAKING ANY BEANS/LENTILS: Wash and add the beans to pot along with 3 times the water. Bring everything to a boil. Turn off the heat, cover the lid and let it sit for an hour. Beans will be as good as soaked overnight and easier to cook.

COOKING IN POT: Add the soaked beans in a pot along with the water and any seasoning and turn the heat to high. Once it boils, reduce the heat, cover the pan and let it gently simmer for about 40-50 minutes or till the beans are tender. Alternately slow cooker can be used too.
(Smaller lentils take lesser time)