📝 About This Recipe
Hailing from the heart of Punjab, Dal Makhani is the undisputed king of Indian lentils, renowned for its buttery texture and deep, smoky undertones. This recipe honors tradition by slow-cooking whole black urad dal and kidney beans until they melt into a luscious, velvet-like gravy enriched with cream and aromatic spices. It is a labor of love that transforms humble pulses into a sophisticated, soul-warming masterpiece perfect for any celebratory dinner.
🥗 Ingredients
The Lentil Base
- 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 Masala Base
- 3 tablespoons Unsalted Butter (divided use)
- 1 tablespoon Ghee (for authentic aroma)
- 1 teaspoon Cumin Seeds
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1 cup Tomato Puree (freshly blended smooth)
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1/2 teaspoon Garam Masala (high quality)
The Finishing Touches
- 1/2 cup Heavy Cream (plus extra for drizzling)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1 piece Lump of Charcoal (optional, for Dhungar smoky method)
👨🍳 Instructions
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1
Begin by soaking the black urad dal and rajma in plenty of water for at least 8-12 hours. This is crucial for achieving that signature creamy texture.
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2
Drain the soaking water and rinse the lentils once more. Place them in a pressure cooker or heavy-bottomed pot with 4-5 cups of water and salt.
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3
If using a pressure cooker, cook for 8-10 whistles on medium heat until the lentils are completely soft and can be easily mashed between two fingers. If using a pot, simmer for 1.5 to 2 hours.
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4
Once cooked, use a heavy whisk or the back of a ladle to lightly mash some of the lentils against the side of the pot. This releases starches and creates the 'makhani' creaminess.
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5
In a separate large heavy-bottomed pan or kadai, heat 2 tablespoons of butter and 1 tablespoon of ghee over medium heat.
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6
Add the cumin seeds. When they begin to sizzle and pop, add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
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7
Pour in the fresh tomato puree and add the Kashmiri red chili powder. Cook this mixture until the fat starts to separate from the sides of the masala, roughly 8-10 minutes.
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8
Add the cooked lentils (along with their cooking liquid) into the masala base. Stir well to combine.
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9
Lower the heat to the lowest setting. Let the dal simmer uncovered for at least 30-45 minutes. Stir frequently to prevent sticking; the longer it simmers, the better it tastes.
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10
Add the remaining tablespoon of butter and the garam masala. Stir in the heavy cream, watching the color transform into a beautiful soft orange-brown.
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11
Sprinkle the crushed kasuri methi over the dal and stir. Adjust salt if necessary.
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12
For the optional smoky 'Dhungar' flavor: Heat a piece of charcoal until red hot. Place a small metal bowl or onion skin on top of the dal, put the charcoal in it, drizzle a half-teaspoon of ghee on the coal, and immediately cover the pot with a lid for 3-5 minutes.
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13
Remove the charcoal bowl, give the dal one final stir, and garnish with a swirl of cream and fresh cilantro before serving.
💡 Chef's Tips
Patience is your best ingredient; the 'Makhani' texture comes from the slow breakdown of the dal over low heat. Always use Kashmiri Red Chili powder as it provides the iconic deep red hue without making the dish uncomfortably spicy. If the dal becomes too thick during the long simmer, only add hot water to thin it out to maintain the temperature. For the best flavor, make this dish a few hours in advance or even the day before, as the spices deepen significantly over time.
🍽️ Serving Suggestions
Serve hot with butter-brushed Garlic Naan or Laccha Paratha for the ultimate texture contrast. Pair with fragrant Jeera Rice (cumin-tempered basmati) to soak up the rich gravy. Accompany with a side of sliced red onions, green chilies, and a wedge of lemon for a hit of acidity. A cold glass of sweet Lassi or a salted Mint Chaas balances the richness of the butter and cream perfectly.