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Makhani Daal (Buttery Lentils)
Makhani Daal (Buttery Lentils)
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
410 minutes
Authentic Makhani Daal: Black lentils, chickpeas, and red kidney beans cooked with spiced onion-tomato mixture.
Ingredients:
  • 1 cup black lentils (kaali daal)
  • 0.25 cup split chickpeas (channa daal)
  • 0.25 cup red kidney beans (rajma)
  • 2 teaspoons vegetable oil
  • 1 onion, finely chopped
  • 1 (2 inch) piece ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 2 tomatoes, finely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 0.5 teaspoon red chile powder
  • 0.5 teaspoon ground turmeric
  • salt to taste
  • 2 teaspoons butter
  • 2 teaspoons yogurt
  • 3 sprigs cilantro leaves
Instructions:
  • In a large container, combine black lentils, chickpeas, and red kidney beans, then cover with cool water, allowing them to soak for 6 hours to overnight.
  • Transfer the lentil mixture along with the soaking liquid into a pressure cooker. Bring it to high pressure as per the manufacturer's directions and cook until soft for approximately 20 minutes. Once done, release the pressure naturally following the manufacturer's instructions.
  • In a large skillet over medium heat, sauté onion, ginger, garlic, and cumin seeds until golden brown for about 3 minutes. Add tomatoes and cook until softened for about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
  • Combine the onion mixture with the cooked lentils, then gently mix in the butter, yogurt, and fresh cilantro leaves until well blended.

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