Indian · main

Dal Makhani

Dal Makhani reads richness 5.8, umami 4.0 and allium 3.2 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.3 / 10
• Sweet & Fruity — 2.9 / 10
• Sour & Bright — 2.9 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Richness 5.8 · Umami 4.0 · Allium 3.2 · Heat 3.1 · Salinity 2.9 · Earthy 2.8 · Warm Spice 2.7 · Sourness 2.7 · Fruity 2.2 · Sweetness 2.2 · Herbaceous 1.5 · Bitterness 1.3 · Nutty 1.2 · Floral 1.0 · Citrus 0.6

What's in it (11)

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans
• 4 tbsp butter
• 1/4 cup cream
• 1 large onion, diced
• 1/2 cup tomato puree
• 2 tbsp ginger-garlic paste
• 1 tsp cumin
• 1 tsp red chili powder
• 1/2 tsp garam masala
• salt to taste

Time & effort: about 1 hr 30 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 277.7 kcal, 11.4 g protein, 11.8 g fat, 32.8 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. Soak lentils and beans overnight, then pressure-cook until very soft.
2. Saute onions, ginger-garlic paste, and tomato puree in butter until dark and fragrant.
3. Combine with lentils, add cream and spices, and simmer on low heat for at least one hour, stirring often.
4. Finish with a knob of butter and serve with naan.

Dishes with a similar flavor shape

• Saag Paneer — Indian
• Kuru Fasulye (Dried Bean Stew) — Turkish
• Peas and Paneer Curry (Matar Paneer) — Indian
• Butter Chicken Meatballs — Indian
• Palak Paneer with Garlic Naan — Indian

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.