📝 About This Recipe
Hailing from the heart of Punjab, Dal Makhani is the undisputed king of Indian lentil dishes, celebrated for its luxurious, buttery texture and deep, smoky undertones. This soul-warming masterpiece features whole black urad dal and kidney beans slow-cooked for hours until they melt into a velvety gravy enriched with cream and aromatic spices. It is a labor of love that transforms humble pulses into a sophisticated feast fit for royalty.
🥗 Ingredients
The Pulses
- 1 cup Whole Black Urad Dal (rinsed and soaked for 8-12 hours)
- 1/4 cup Rajma (Red Kidney Beans) (soaked with the lentils)
- 4-5 cups Water (for boiling)
- 1 teaspoon Salt (for the initial boil)
The Aromatics and Base
- 3 tablespoons Ghee (can substitute with neutral oil)
- 3 tablespoons Unsalted Butter (divided)
- 1 teaspoon Cumin Seeds
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 1 cup Tomato Purée (freshly blended or canned)
The Spice Blend
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Garam Masala (high quality)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
The Finishing Touches
- 1/4 cup Heavy Cream (plus extra for drizzling)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 piece Lump of Charcoal (optional, for Dhungar/smoking method)
👨🍳 Instructions
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1
Drain the soaked dal and rajma, rinsing them one last time until the water runs clear. This removes excess starch and prevents a murky flavor.
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2
In a pressure cooker or heavy-bottomed pot, combine the lentils, kidney beans, 4 cups of water, and salt. Cook until the lentils are completely soft and can be easily mashed between two fingers (about 25-30 minutes in a pressure cooker or 1 hour in a regular pot).
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3
Once cooked, use the back of a heavy wooden spoon to lightly mash about 10-15% of the lentils against the side of the pot. This is the secret to achieving that signature creamy consistency.
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4
In a large heavy-bottomed pan or kadai, heat the ghee and 1 tablespoon of butter over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
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5
Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears and it turns a pale golden brown.
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6
Add the tomato purée and a pinch of salt. Cook this mixture for 8-10 minutes, stirring occasionally, until the oil begins to separate from the sides of the masala.
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7
Lower the heat and add the Kashmiri red chili powder. Stir quickly for 30 seconds to release the color without burning the spice.
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8
Pour the cooked lentils (and their cooking liquid) into the tomato masala. Mix thoroughly and bring to a gentle simmer.
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9
Add the remaining 2 tablespoons of butter. Let the dal simmer on low heat for at least 30-40 minutes. The longer it simmers, the better the flavors meld and the creamier it becomes. Add a splash of hot water if it gets too thick.
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10
Stir in the garam masala and the crushed kasuri methi. These provide the essential aromatic finish.
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11
Pour in the heavy cream and stir gently. You will see the dal transform into a beautiful orange-brown, velvety hue. Simmer for another 5 minutes.
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12
Optional Smoking Step (Dhungar): Place a small metal bowl or a piece of foil on top of the dal. Heat a piece of charcoal until red hot, place it in the bowl, pour 1/2 teaspoon of ghee over it, and immediately cover the pot with a tight lid for 3-5 minutes to infuse a smoky tandoor flavor.
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13
Remove the lid and the charcoal bowl. Garnish with a final drizzle of cream and freshly chopped cilantro. Serve piping hot.
💡 Chef's Tips
For the best results, soak your lentils for at least 8 hours; this ensures they cook evenly and are easier to digest. Low and slow is the golden rule—traditionally, this dal was cooked overnight on dying embers, so don't rush the simmering process. Always use Kashmiri red chili powder rather than standard chili powder to get that deep red color without overwhelming heat. If the dal thickens too much upon standing, always thin it with hot water rather than cold water to maintain the temperature and emulsion. Don't skip the Kasuri Methi; it provides that 'restaurant-style' floral aroma that defines authentic Dal Makhani.
🍽️ Serving Suggestions
Serve with Garlic Naan or Butter Naan to scoop up the thick, creamy gravy. Pair with Jeera Rice (Cumin Rice) for a gluten-free, comforting meal. Include a side of Laccha Onion (thinly sliced onion rings with lemon and chaat masala) for a crisp, acidic contrast. A tall glass of salty or sweet Lassi complements the richness of the dish perfectly. Serve alongside a fresh Cucumber Raita to provide a cooling element to the palate.