Dal Makhani from Swig features slow-cooked black lentils and red kidney beans simmered in a creamy tomato-based gravy, enriched with butter and aromatic spices, presenting a rich, velvety texture and a deep, savory flavor.
Equipments
- Pressure cooker
- Heavy-bottomed pot or Dutch oven
- Large mixing bowl
- Ladle
- Wooden spoon or spatula
- Knife
- Chopping board
- Measuring cups and spoons
- Blender or immersion blender (optional)
- Small pan (for tempering, optional)
Ingredients
- 1 cup whole black lentils (sabut urad dal)
- 1/4 cup red kidney beans (rajma)
- 4 cups water (for pressure cooking beans)
- 2 tablespoons butter
- 2 tablespoons ghee
- 1 large onion, finely chopped
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 large tomatoes, pureed
- 1-2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro (coriander) leaves for garnish
- Extra butter for serving (optional)
Whole black lentils and red kidney beans require soaking overnight or at least 8 hours for optimal tenderness before pressure cooking. Use fresh, ripe tomatoes for a natural sweetness in the tomato-based gravy, ensuring a balanced flavor when combined with aromatic spices. Ghee and butter are essential for richness, giving Dal Makhani its characteristic velvety texture. Adjust the green chilies and red chili powder according to your heat preference for a perfectly spiced dish. Your Dal Makhani from Swig copycat menu can showcase authentic flavors by carefully balancing these ingredients and cooking techniques.
Instructions
- Soak black lentils and red kidney beans overnight in plenty of water.
- Drain and rinse lentils and beans thoroughly.
- Add soaked lentils and beans to a pressure cooker with 4 cups water and a pinch of salt.
- Cook for 18-20 whistles or until tender and creamy.
- Heat butter and ghee in a heavy-bottomed pot or Dutch oven.
- Add cumin seeds; let them splutter.
- Add chopped onions; sauté until golden brown.
- Stir in minced garlic and ginger; cook until fragrant.
- Add chopped green chilies.
- Pour in pureed tomatoes; cook until the oil starts to separate.
- Season with turmeric powder, red chili powder, coriander, and salt.
- Add cooked lentils and beans with their cooking liquid into the pot.
- Stir well; simmer uncovered on low heat for 30-40 minutes, stirring occasionally and mashing some lentils for a creamy texture.
- Stir in garam masala and kasuri methi.
- Add heavy cream; simmer for another 10 minutes on low heat.
- Adjust seasoning as needed.
- (Optional) Blend a portion with an immersion blender for extra creaminess.
- (Optional) Prepare tempering with extra butter, garlic, and chili; pour over Dal.
- Garnish with cilantro and dollop of butter before serving.
Substitution
Dal Makhani from Swig copycat menu replicates the authentic creamy and richly spiced slow-cooked lentils and beans dish. You can substitute red kidney beans with canned ones to reduce cooking time, but make sure to rinse them well before use. If whole black lentils (sabut urad dal) are unavailable, split urad dal can be used, though the texture will be slightly different. Using a pressure cooker significantly speeds up the cooking process while enhancing the flavors by infusing spices deeply into the lentils and beans. To achieve the signature velvety consistency, blending part of the cooked lentils before adding cream is highly recommended.
Tips
Make sure to soak the black lentils and red kidney beans overnight for optimal softness and cooking time. Cooking lentils and beans in a pressure cooker until they release their creamy texture is essential for authenticity. Stir the dal occasionally while simmering to prevent sticking and mash some lentils gently to enhance the richness. You can customize creaminess by blending a portion or adding extra butter during tempering to suit your taste preferences.
Nutritions
Dal Makhani from Swig delivers a high-protein, fiber-rich meal due to its main ingredients of whole black lentils and red kidney beans, which aid in digestion and sustained energy release. The dish's use of butter, ghee, and heavy cream contributes significant amounts of saturated fats and calories, making it a hearty option best enjoyed in moderation. Aromatic spices like turmeric, cumin, and garam masala add antioxidants and anti-inflammatory benefits, supporting overall health. You can balance your intake by pairing this creamy dal with whole grain rice or roti to create a nutrient-dense, satisfying meal.
Storage
Store your Dal Makhani in an airtight container in the refrigerator for up to 4 days to maintain its rich, creamy texture and deep flavors. For longer storage, freeze the dal in a freezer-safe container for up to 2 months, ensuring it's cooled completely before freezing. Thaw overnight in the refrigerator and reheat gently on the stove to preserve the buttery and aromatic spices.
Variation or Alternatives
You can substitute heavy cream with coconut milk for a dairy-free twist that adds a subtle sweetness. Swap red kidney beans with chickpeas to change the texture while maintaining protein content. Instead of slow simmering, use a pressure cooker for the entire cooking process to cut down the time significantly without compromising flavor. Replace kasuri methi with fresh fenugreek leaves if available, enhancing the herbaceous aroma and freshness in your Dal Makhani.
Allergies
Dal Makhani contains common allergens such as dairy products from butter, ghee, and heavy cream, which may cause reactions in individuals with lactose intolerance or milk allergies. The red kidney beans and black lentils could also trigger digestive sensitivities or legume allergies in some people. Be sure to review your specific food allergies before enjoying this dish to avoid any adverse reactions.
Why this recipe?
Swig restaurant's Dal Makhani is renowned for its rich and creamy texture, achieved through slow-cooking whole black lentils and kidney beans in an authentic blend of spices and butter. The dish balances smoky flavors with subtle hints of garam masala and fresh cream, making it a comforting and indulgent choice. You can recreate this iconic recipe at home to enjoy a restaurant-quality meal that is both nutritious and satisfying. Its depth of flavor and velvety consistency make the Dal Makhani from Swig a kitchen favorite for food enthusiasts.