Dal Makhani Recipe based on NeemTime research
Ingredients of Dal Makhani Recipe
1 cup whole black lentils (sabut urad dal), soaked overnight
¼ cup red kidney beans (rajma), soaked overnight
4 cups water (for pressure cooking)
2 medium tomatoes, pureed
1 medium onion, finely chopped
1 tbsp fresh ginger-garlic paste (made at home)
2 tbsp homemade butter or ghee
2 tbsp homemade cream (from boiled milk)
1 tbsp vegetable oil or ghee (for tempering)
1 tsp cumin seeds
1 tsp coriander powder
½ tsp red chili powder
¼ tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnish
Detailed Preparation Guide of Dal Makhani Recipe (with each step and calories count of each step)
Step 1: Soak and Cook the Lentils and Beans
Wash and soak 1 cup black lentils and ¼ cup kidney beans overnight (6–8 hours).
Drain and pressure cook them together with 4 cups of water until soft (about 8–10 whistles or 40 minutes on low flame).
Calories: Lentils and beans together ~700 kcal
Time: 10 minutes active + 40 minutes cooking
Step 2: Prepare the Tomato-Onion Base
Heat 1 tbsp oil or ghee (120 kcal) in a pan. Add cumin seeds and let them splutter.
Add finely chopped onion and sauté until golden brown (~50 kcal).
Add homemade ginger-garlic paste and cook for 1 minute.
Add tomato puree and cook for 8–10 minutes until thick and oil separates.
Add coriander powder, turmeric, red chili powder, and salt. Mix well.
Calories: ~170 kcal total for this step
Time: 12 minutes
Step 3: Combine Dal with Masala Base
Add the cooked lentils and beans to the tomato-onion base. Mix well.
Add 1–2 cups of water (depending on desired consistency).
Simmer on low heat for 25–30 minutes, stirring occasionally until the flavors blend.
Calories: No new ingredients added, already counted
Time: 30 minutes
Step 4: Add Butter and Cream
Stir in 2 tbsp butter (200 kcal) and 2 tbsp homemade cream (100 kcal).
Simmer for another 5–10 minutes for a creamy, rich texture.
Calories: ~300 kcal
Time: 10 minutes
Step 5: Temper and Garnish
In a small pan, heat 1 tbsp ghee or butter (100 kcal), add a pinch of chili powder or cumin, and pour over the dal before serving.
Garnish with fresh coriander leaves.
Calories: ~100 kcal
Time: 3 minutes
Total Preparation Time of Dal Makhani Recipe for 4 Persons
Soaking: 6–8 hours (passive)
Cooking lentils and beans: 40 minutes
Preparing masala base: 12 minutes
Simmering with dal: 30 minutes
Adding butter, cream, and tempering: 10 minutes
Total active cooking time: approximately 1 hour 30 minutes
Total overall time (including soaking): approximately 8–9 hours
Total Calories of Dal Makhani Recipe and Calories Per Person
Lentils and kidney beans: 700 kcal
Oil and ghee (total used): 340 kcal
Butter: 200 kcal
Cream: 100 kcal
Onion, tomato, and spices: 70 kcal
Total calories for the entire dish: ~1,410 kcal
Calories per person (4 servings): ~353 kcal per person