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desi pub daal mukhani recipe
Andrea

desi pub daal mukhani recipe

Desi Pub Daal Makhani is a flavorful fusion of black lentils and kidney beans, slow-cooked with a blend of spices, butter, and cream for a luxurious texture. This easy-to-make recipe combines traditional Indian flavors with a pub-style twist, making it a delicious and satisfying vegetarian meal.
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Prep Time 8 hours
Cook Time 2 hours
lentil soak time 8 hours
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 cup whole black lentils (urad dal)
  • 1/4 cup red kidney beans (rajma)
  • 5 tbsp butter
  • 2 tbsp oil
  • 2 onions, finely chopped
  • 2 tbsp ginger-garlic paste
  • 2 tomatoes, pureed
  • 2 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp cumin seeds
  • Salt to taste
  • 1 cup cream
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • Chopped coriander leaves for garnish

Method
 

  1. Soak the lentils and kidney beans overnight or for at least 8 hours.
  2. Pressure cook the soaked lentils and beans with 4 cups of water for about 20 minutes or until soft.
  3. In a large pot, heat oil and 2 tbsp butter. Add cumin seeds and let them sizzle.
  4. Add onions and fry until golden brown.
  5. Add ginger-garlic paste and fry for a minute.
  6. Add tomato puree, chilli powder, turmeric, and garam masala. Cook for 5-7 minutes.
  7. Add the cooked lentils and beans with their cooking liquid. Simmer for 1 hour, stirring occasionally.
  8. Add cream, remaining butter, and kasuri methi. Simmer for another 30 minutes.
  9. Garnish with coriander leaves and serve hot.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!