Daal Makhani (creamy Lentil Curry)

Daal Makhani is a classic creamy lentil curry that originates from Pashtun Cuisine. It is a rich and flavorful dish that is perfect for a comforting meal.

Vegan Gluten Free Main Course Pashtun Lentils Creamy Curry Pashtun Cuisine Comfort Food
Daal Makhani (creamy Lentil Curry)

Ingredients

  • 1 cup whole black lentils
  • 1/4 cup red kidney beans
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 green chili, chopped
  • 1/2 cup cream
  • 2 tbsp ghee (clarified butter)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • Salt to taste

Instructions

  1. Wash the lentils and kidney beans, then soak them in water for 4 hours or overnight.
  2. Cook the soaked lentils and beans in a pressure cooker with 4 cups of water until soft and mushy.
  3. In a separate pan, heat ghee and add cumin seeds. Once they splutter, add chopped onions, garlic, ginger, and green chili. Sauté until the onions are golden brown.
  4. Add the pureed tomatoes, turmeric, garam masala, and salt. Cook until the oil separates from the masala.
  5. Add the cooked lentils and beans to the masala and simmer for 30 minutes.
  6. Stir in the cream and cook for an additional 10 minutes.
  7. Garnish with fresh cream and serve hot with naan or rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
15g
Fat
12g

Supplies

Pressure Cooker Pan Spatula Knife Cutting Board

Tools

Stove Blender (for pureeing tomatoes)

Serving suggestions

Serve Daal Makhani with naan, rice, or roti for a complete and satisfying meal.

Tips & tricks

For an extra creamy texture, you can also add a dollop of butter before serving.

Cost

$10