📝 About This Recipe
Hailing from the heart of Punjab, Dal Makhani is the undisputed crown jewel of Indian lentil dishes, celebrated for its incredibly creamy texture and deep, smoky undertones. This labor of love transforms humble black urad dal and kidney beans into a luxurious masterpiece through slow-simmering and the traditional 'dhungar' smoking technique. It is a soul-warming dish that balances the tang of tomatoes with the richness of white butter and heavy cream, making it a staple of festive Indian celebrations.
🥗 Ingredients
The Lentils
- 1 cup Whole Black Urad Dal (rinsed thoroughly until water runs clear)
- 1/4 cup Rajma (Red Kidney Beans) (soaked with the dal)
- 4-5 cups Water (for boiling)
- 1 teaspoon Salt (to taste)
The Aromatics & Sauce
- 3 tablespoons Ghee (or unsalted butter)
- 1 teaspoon Cumin Seeds
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1.5 cups Tomato Puree (freshly blended or canned)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color and mild heat)
- 1/2 teaspoon Garam Masala (high quality)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
The Finish & Garnish
- 1/2 cup Heavy Cream (plus extra for drizzling)
- 2 tablespoons White Butter (or salted butter)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 piece Lump Charcoal (for optional smoky dhungar flavor)
👨🍳 Instructions
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1
Thoroughly wash the black dal and rajma under cold water, rubbing them between your palms to remove any excess starch. Soak them in at least 4 cups of water for a minimum of 8-12 hours.
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2
Drain the soaking water. In a pressure cooker or heavy-bottomed pot, add the soaked dal, rajma, salt, and 4-5 cups of fresh water. If using a pressure cooker, cook for 8-10 whistles until soft. If using a pot, simmer for 1.5 to 2 hours until the lentils are completely mushy and can be easily mashed between two fingers.
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3
Once cooked, use a heavy ladle to gently mash some of the lentils against the side of the pot. This releases the starch and creates that signature thick, creamy consistency.
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4
In a separate large heavy-bottomed pot (or 'kadai'), heat the ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
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5
Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears and it turns a light golden brown.
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6
Stir in the tomato puree and a pinch of salt. Cook this mixture for 8-10 minutes on medium-low heat until the oil begins to separate from the sides of the masala.
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7
Add the Kashmiri red chili powder and stir well. The masala should look bright red and glossy.
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8
Pour the cooked lentils (along with their cooking liquid) into the tomato masala. Mix thoroughly to combine.
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9
Simmer the dal on the lowest possible heat for at least 30-45 minutes. Stir frequently to prevent sticking; the longer it simmers, the better the flavor develops.
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10
Add the garam masala and crushed kasuri methi. Stir in the white butter and the heavy cream, reserving a little cream for garnish. Simmer for another 5 minutes.
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11
Optional Dhungar Step: Heat a small piece of charcoal over an open flame until red hot. Place a small metal bowl or onion skin on top of the dal. Place the hot charcoal in the bowl, drizzle a teaspoon of ghee over the coal, and immediately cover the pot with a tight lid for 3-5 minutes to infuse a smoky flavor.
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12
Remove the lid and the charcoal bowl. Give the dal a final stir, garnish with a swirl of cream and fresh cilantro, and serve hot.
💡 Chef's Tips
Always wash the black lentils until the water runs clear; this prevents the dal from looking muddy or dark gray. Slow cooking is the secret—restaurants often simmer this dal overnight on a tandoor to achieve its legendary texture. If the dal becomes too thick during simmering, add a splash of hot water; never add cold water as it breaks the emulsion. Don't skip the Kasuri Methi; it provides the essential floral aroma that defines authentic North Indian cuisine.
🍽️ Serving Suggestions
Serve with hot, buttered Garlic Naan or Laccha Paratha for the perfect texture contrast. Pair with fragrant Jeera Rice (cumin-tempered basmati rice) for a gluten-free option. Include a side of 'Sirka Pyaaz' (vinegar-soaked pearl onions) to provide a sharp acidity that cuts through the richness. A tall glass of salty or sweet Lassi complements the spices beautifully. Serve alongside a fresh Kachumber salad (cucumber, tomato, and onion) for a refreshing crunch.