A bowl of Dal Makhani on a tray.

Dal Makhani

Makes: 4

Prep Time: 60 minutes

Cook Time: 60 minutes

This restaurant-style Dal Makhani is rich, creamy, and packed with North Indian flavor. It’s a slowly cooked dish that tastes even better the next day! Enoy with naan or tandoori roti, basmati rice, or jeera (cumin) rice. It’s a perfect treat for friends and family.
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Ingredients:

DAL
1 cup urad dal (black gram)
1/4 cup dry kidney beans
4 cups filtered water
1/2 tsp Himalayan Pink Salt*
1 Tbsp Organic Grassfed Ghee*

GRAVY
2 Tbsp Organic Grassfed Ghee*
1 medium onion finely chopped
1.5 Tbsp ginger-garlic paste
3/4 cup tomato puree
1-2 green chilies slit, optional
1/2 tsp Organic High-Curcumin Turmeric Powder*
1 tsp Organic Kashmiri Red Chili Powder*
1.5 tsp Organic Coriander,* ground
1 tsp Organic Garam Masala,* ground
1 tsp Organic Fenugreek Leaves dried, crushed
salt to taste

ADDITIONAL FOR CREAMINESS
1/2 cup cream
2 Tbsp butter

Instructions:

PREPARE DAL
1. Soak the urad dal and kidney beans overnight in plenty of water. Drain and rinse.
2. Pressure-cook in 4 cups water with ½ tsp salt and 1 tbsp ghee for 40 minutes with natural pressure release. The beans should be very soft.
3. Now, mash them slightly for a creamier texture. Set aside while making the gravy.

MAKE THE GRAVY
4. Heat ghee in a heavy-bottomed skillet. Sauté chopped onion until golden. Add ginger-garlic paste, stirring for a minute or two. Add the tomato puree and green chilies, if using. Continue cooking for 5-7 minutes.
5. Add turmeric, Kashmiri red chili powder, coriander powder, and garam masala. Stir well and cook for 1–2 minutes.
6. Add the cooked dal and kidney beans, mixing well. Check consistency; if needed add 1/2-1 cup water. Simmer over low for 40 minutes, stirring occasionally to prevent sticking. Add more butter as needed for richness.
7. Add the fenugreek leaves and salt to taste. Stir in cream and simmer for 5 more minutes. Taste, adjusting seasonings as desired.

ADD THE ADDITIONALS
8. Serve with and swirl of cream, a dollop of butter, and a sprinkling of cilantro.

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Spiced Chickpeas (Punjabi Chhole)

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