Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Dal Makhani with Naan

Traditional 21. Dal Makhani with Naan recipe

🧺 Ingredients

• 1 cup (200g) urad dal (black lentils), soaked 8 hours
• ¼ cup (55g) rajma (red kidney beans), soaked 8 hours
• 4 cups water (for pressure cooking)
• 2 tbsp ghee
• 3 tbsp unsalted butter
• ½ cup (65g) onions, finely chopped
• 1 tbsp ginger-garlic paste
• 1 cup (220g) tomato puree
• ¾-1½ tsp kashmiri red chilli powder
• 1 tsp garam masala
• 1 tsp salt
• 2 cups hot water (added later)
• 1 tbsp kasuri methi (dried fenugreek)
• ¼-⅓ cup heavy cream
• Optional: 1 bay leaf, 2 green cardamom, 1 black cardamom
• 2 cups maida (all-purpose flour)
• ½ cup whole wheat flour
• ½ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 tbsp oil
• ½ cup yogurt
• 3 tbsp water (as needed)
• Toppings: sesame seeds, ajwain, nigella seeds
• 2 tbsp ghee (for brushing)

👩‍🍳 How to make Dal Makhani with Naan

1. Soak overnight (8 hours, room temp): Soak lentils and beans together in water 8 hours.
2. Drain and rinse (1 min, room temp): Drain well, rinse thoroughly.
3. Pressure cook (35-40 mins high heat then low): Add fresh 4 cups water, pressure cook on medium heat for 10 whistles until both lentils and beans mash easily when pressed.
4. Heat ghee (1 min, low-medium heat): In heavy pot, melt ghee, add optional whole spices to sizzle.
5. Sauté onions (7-8 mins, medium heat): Add chopped onions, cook until golden or light brown, stirring frequently.
6. Add paste (1 min, medium heat): Add ginger-garlic paste, sauté until aromatic.
7. Add tomato (3-4 mins, medium heat): Pour tomato puree, cook until thickened.
8. Add spices (1 min, medium heat): Stir in salt, chilli powder, garam masala, sauté until thick (4 mins).
9. Transfer dal (30 secs, medium heat): Add cooked lentils with stock to masala pot, add 1 cup hot water, stir.
10. First simmer (60 mins, lowest heat): Simmer on lowest possible heat for 60 minutes, stirring frequently. Consistency should become thick and creamy.
11. Add more water (30 secs, low heat): Add ½-1 cup more hot water, continue simmering 30 minutes more.
12. Finish (2 mins, low heat): Crush kasuri methi in palm, add with heavy cream, cook 6-8 minutes. Stir in butter, adjust seasonings.
13. Mix flours (1 min, room temp): Combine maida, wheat flour, salt, baking powder, baking soda.
14. Add wet ingredients (2 mins, room temp): Add oil, yogurt, knead with 3 tbsp water into soft dough.
15. Rest dough (2 hours, room temp): Cover dough, rest minimum 2 hours for rise.
16. Divide and roll (4 mins, room temp): Divide into 4 balls, roll each into 6-inch oval.
17. Add toppings (1 min, room temp): Brush with water, sprinkle sesame seeds, ajwain, nigella seeds.
18. Finish in flame (15-20 secs, high heat): Hold naan with tongs over open flame 15-20 secs per side for authentic char (optional but traditional).
19. Brush ghee (30 secs, room temp): Remove to plate, brush generously with ghee.

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