Dal Makhani translates to “buttery lentils” and it originated from the Punjab region of India but is now a staple across the country. It is a rich vegetarian dish made from whole black lentils, red kidney beans, butter and cream and can be served as a main meal or used as an accompaniment. Traditionally this dish could take up to 24 hours to make but plenty of shortcuts have been made thanks to pressure cookers and the instant pot. However we still wanted to find a way to make this faster without having to use a pressure cooker or IP.
In our quest to provide you guys with quick recipes – we’re partnering with our friend Rishma to bring you her version of this dish. Rishma hosted a dinner party recently and on the menu was delicious dal makhani. After helping myself to 3 servings I had to have the recipe. When I asked for it, she smiled and told me she had a secret shortcut. She used a Madras Lentils packet (which can be found in most grocery stores) and remixed it to give it that homemade feel and taste.
Obviously intrigued I invited her over to cook with me so we could recreate her recipe and share with you all. Hope you enjoy!
Pairs With: Basmati Rice, Naan or Roti
Serving Size: Makes 6 servings
- 2 10oz packets of Madras Lentils (we recommend Tasty Bite)
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 inch ginger knob grated
- 1 serrano pepper minced (omit this or remove the seeds if you like it mild)
- 2 tbsp olive oil
- 1/2 tsp cumin seeds
- 1 dried red chili broken in half
- 1/4 tsp kashmiri mirch (increase this to 1/2 tsp if you like it spicy)
- 1/4 tsp turmeric
- 1 tsp coriander power
- 1/2 tsp garam masala
- 1 tbsp kasoori methi
- salt to taste (we used 1.5 tsp)
- 1/4 cup heavy cream
- 1/4 cup cilantro chopped
- 1 tbsp butter
- 1/2 cup of water
- Heat 2 tbsp of olive oil on medium low heat in a medium size pot
- Add cumin seeds and dried red chili and cook for 2-3 mins until fragrant
- Add in onion and cook for 10-12 minutes until the onions are translucent – stirring occasionally
- Add in garlic, ginger and serrano pepper and cook for 3 minutes
- Turn up the heat to medium and add in the tomato, cook until the tomato juices start releasing – about 7-9 minutes
- Add in kashmiri mirch, turmeric, coriander and salt and cook for another 2 minutes stirring occasionally
- Turn the heat to low and add in lentil packets and water and cover to let simmer for 10 minutes
- Add in garam masala and kasoori methi (crumbled between your hands) – mix well
- Add in heavy cream and butter and cover the pot and let simmer for 10 minutes on low heat
- Add in cilantro and enjoy!