Dal Makhani recipe is a staple of the Punjab region of India. Made with our Urad Dal (Black Lentils), this classic dish is best served with Basmati Rice and naan.
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients
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3 Cups Urad Dal (Black Lentils), cooked
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1/2 Cup Crushed Tomatoes
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1 Teaspoon Fresh Ginger, minced
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1 Teaspoon Fresh Garlic, minced
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1 Teaspoon Ground Cayenne Pepper
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1/2 Teaspoon Crushed Red Pepper
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1 Cup Vegetable Broth
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1/4 Cup Ghee Or Unsalted Butter
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Fine Ground Black Pepper
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1/3 Cup Heavy Cream
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2 Tablespoons Fresh Cilantro, minced, for garnish
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Basmati Rice, cooked, for serving
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Naan Flatbread, for serving
Directions
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Add cooked Urad Dal, crushed tomatoes, ginger, garlic, cayenne pepper and crushed red pepper to saucepan. Cook on medium heat for 5 minutes while crushing Urad Dal against side of pot with spoon.
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Add vegetable stock, ghee, salt and pepper to pot, and cook on medium-low heat, stirring occasionally, until thickened, about 45 minutes.
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If sauce becomes too thick while Urad Dal are still too firm, add additional broth and continue cooking until Urad Dal are fully softened and beginning to fall apart.
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Before serving, stir in heavy cream and top with cilantro. Serve with basmati rice and naan bread.