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Dal Makhani

Name: Dal Makhani
Cuisine: North Indian
Ingredients: 1 cup whole black urad dal (black gram lentils); 1/4 cup rajma (kidney beans); 3 tablespoons butter; 1/2 cup fresh cream; 1 cup tomato puree; 1 tablespoon ginger-garlic paste; 1 green chili; 1 teaspoon red chili powder; 1 teaspoon garam masala; to taste salt; 2 tablespoons oil; as needed water

Dal Makhani is a rich and creamy lentil dish from North India, known for its slow-cooked black lentils and kidney beans simmered with butter and cream. It is a staple in Punjabi cuisine and is often enjoyed during festive occasions and family gatherings.

12 ingredients

creamyspicybutteryearthyrich

Culinary DNA Preview

North Indian70%

Indigenous30%

Ingredients

whole black urad dal (black gram lentils)
1 cup
rajma (kidney beans)
1/4 cup
butter
3 tablespoons
fresh cream
1/2 cup
tomato puree
1 cup
ginger-garlic paste
1 tablespoon
green chili
1
red chili powder
1 teaspoon
garam masala
1 teaspoon
salt
to taste
oil
2 tablespoons
water
as needed

Method

Steps not available

Origin Story

Originating from Punjab, Dal Makhani was popularized in the mid-20th century by Punjabi restaurants in Delhi, evolving from traditional lentil preparations with the addition of butter and cream to create a luxurious texture and flavor.

Culinary DNA

Ingredient ancestry breakdown

North Indian70%

ingredients+techniques

Indigenous30%

ingredient_origin

Techniques

soaking pressure cooking sautéing simmering

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