Dal Makhani
The ultimate creamy bean curry! Butter and fresh cream turn black beans into a fabulous treat
Description
A very rich North Indian lentil curry, long-simmering Urad Dal (black lentils) and kidney beans with massive butter (Makhan) and heavy cream.
Restaurants serving Dal Makhani
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Urad Dal(Black lentils)
- Kidney beans
- Butter
- Heavy cream
- Tomato puree
- Garlic ginger paste
- Garam masala
Instructions
- Soak Urad Dal and kidney beans overnight, boil in a pressure cooker until completely soft and easily crushed with fingers.
- Heat massive butter in a pot, add garlic-ginger, tomato puree, chili powder, garam masala; fry until oil floats.
- Add boiled beans with liquid, simmer slowly on low until beans crumble slightly and thicken, finish by adding heavy cream and extra butter.
Learn more Spice, substitutes, tips
Key spices
Rich dairy aroma of butter and heavy cream
Substitutes at Japanese supermarkets
Adzuki beans or lentils (substitute with easily available beans)
Pairing
Butter Naan、Jeera Rice
Trivia
[Hardcore] 'Makhani' means butter. On the opposite spectrum from typical light Indian lentil soups (Dal), this is a 'heavy, top-tier Dal' served at restaurants and weddings.
Eating tips & etiquette
[Unique Eating] Put plenty of rich Dal Makhani on Butter Naan, directly tasting the fluffy beans and butter aroma!
Allergen
Dairy