📝 About This Recipe
Hailing from the heart of Punjab, Dal Makhani is the undisputed king of Indian lentil dishes, celebrated for its luxurious, velvety texture and deep, smoky flavor profile. This labor of love transforms humble black lentils and kidney beans into a rich masterpiece through hours of slow simmering with butter and cream. It is a soul-warming dish that captures the essence of North Indian hospitality, offering a perfect balance of earthy legumes and aromatic spices.
🥗 Ingredients
The Lentil Base
- 1 cup Whole Black Lentils (Urad Dal) (soaked overnight)
- 1/4 cup Red Kidney Beans (Rajma) (soaked overnight)
- 4-5 cups Water (for pressure cooking/boiling)
- 1 teaspoon Salt
The Aromatic Base
- 4 tablespoons Unsalted Butter (divided)
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 2 tablespoons Ginger-Garlic Paste (freshly ground is best)
- 1 cup Tomato Puree (freshly blended or canned)
Spices and Finishing
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant red color without extreme heat)
- 1/2 teaspoon Garam Masala (high quality)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/4 cup Heavy Cream (plus more for drizzling)
- 1/2 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Drain the soaked lentils and kidney beans thoroughly. Rub them vigorously under running water to remove any dark grit until the water runs clear.
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2
In a pressure cooker or heavy-bottomed pot, add the lentils, kidney beans, 4-5 cups of water, and salt. Cook until the lentils are completely soft and mashable (about 8-10 whistles in a pressure cooker or 60-75 minutes in a pot).
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3
Once cooked, use the back of a heavy spoon or a potato masher to lightly mash about 20% of the lentils against the side of the pot. This creates the signature creamy consistency.
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4
In a large heavy-bottomed kadai or Dutch oven, heat 1 tablespoon of ghee and 2 tablespoons of butter over medium heat.
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5
Add the cumin seeds. When they begin to sizzle and turn aromatic, add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
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6
Pour in the tomato puree and add the Kashmiri red chili powder. Cook this 'masala' on medium-low heat until the fat begins to separate from the sides of the mixture, roughly 8-10 minutes.
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7
Add the cooked lentils (and their cooking liquid) into the tomato base. Stir well to combine.
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8
Lower the heat to its minimum setting. Let the dal simmer uncovered for at least 30-45 minutes. Stir every 5-10 minutes to prevent the bottom from scorching.
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9
As the dal thickens, add the remaining 2 tablespoons of butter and the sugar. If it becomes too thick, add a splash of hot water to maintain a pourable but rich consistency.
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10
Add the garam masala and the crushed kasuri methi. Stir through and simmer for another 5 minutes to let the flavors marry.
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11
Pour in the heavy cream and stir gently. The color will transform into a beautiful, pale orange-red. Turn off the heat immediately to prevent the cream from curdling.
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12
Optional 'Dhungar' (Smoky Flavor): Place a small metal bowl on top of the dal. Heat a piece of natural charcoal until red hot, place it in the bowl, pour a teaspoon of ghee over the coal, and immediately cover the pot with a lid for 3-5 minutes.
💡 Chef's Tips
Patience is your secret ingredient; the longer you simmer the dal on low heat, the creamier and more flavorful it becomes. Always use Kashmiri Red Chili powder as it provides the iconic deep red hue without making the dish overwhelmingly spicy. Rubbing the lentils during washing helps remove the 'blackness' of the skins, resulting in a cleaner flavor and better texture. If you don't have a charcoal for smoking, adding a tiny pinch of smoked paprika can mimic that tandoor-cooked depth. This dish tastes even better the next day as the spices continue to permeate the beans.
🍽️ Serving Suggestions
Serve hot with butter-brushed Garlic Naan or Laccha Paratha for the ultimate experience. Pair with fragrant Jeera Rice (cumin-tempered basmati rice) to soak up the rich gravy. Accompany with a side of 'Lacha Pyaaz' (thinly sliced onion rings with lemon and chaat masala). A cooling glass of salted Lassi or a sweet Mango Lassi balances the richness perfectly. Garnish with a final swirl of cream and fresh cilantro leaves before presenting.