📝 About This Recipe
Originating from the heart of Punjab, Dal Makhani is the undisputed king of Indian lentils, celebrated for its buttery texture and deep, smoky undertones. This dish is a labor of love, where whole black urad dal and kidney beans are slow-cooked for hours until they reach a velvety consistency. It is a luxurious, soul-warming masterpiece that balances the richness of cream with the aromatic warmth of ginger and Kashmiri chilies.
🥗 Ingredients
The Lentil Base
- 1 cup Whole Black Urad Dal (soaked overnight)
- 1/4 cup Rajma (Red Kidney Beans) (soaked overnight)
- 4-5 cups Water (for boiling)
- 1 teaspoon Salt (adjust to taste)
The Masala Base
- 3 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin Seeds
- 2 tablespoons Ginger-Garlic Paste (freshly ground is best)
- 1 cup Tomato Puree (freshly blended or canned)
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Garam Masala (high quality)
The Finishing Touches
- 3-4 tablespoons Unsalted Butter (cold, cubed)
- 1/4 cup Heavy Cream (plus extra for drizzling)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 small piece Charcoal Piece (optional for Dhungar/smoky method)
👨🍳 Instructions
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1
Thoroughly rinse the soaked urad dal and rajma under cold running water 3-4 times until the water runs clear. This removes excess starch and prevents the dal from tasting 'muddy'.
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2
In a heavy-bottomed pressure cooker or a large pot, add the lentils, 4-5 cups of water, and salt. If using a pressure cooker, cook for 8-10 whistles until the beans are completely soft and can be easily mashed between two fingers.
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3
Once cooked, use the back of a heavy wooden spoon to lightly mash some 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 separate large heavy-bottomed pot (or 'kadai'), heat the ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
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5
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears and it turns slightly golden.
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6
Pour in the tomato puree and add the Kashmiri red chili powder. Cook this mixture on medium-low heat for 10-12 minutes, stirring occasionally, until the ghee starts to separate from the sides of the masala.
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7
Add the boiled lentils (along with their cooking liquid) into the masala. Stir well to combine.
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8
Lower the heat to its minimum setting and let the dal simmer uncovered for at least 45 minutes to 1 hour. Stir every 10 minutes to ensure it doesn't stick to the bottom. If it gets too thick, add a splash of hot water.
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9
Stir in the cubed butter and garam masala. The dal will begin to take on a glossy, luxurious sheen.
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10
Add the crushed kasuri methi and heavy cream. Stir gently and simmer for another 5 minutes. The color should transform into a beautiful deep reddish-brown.
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11
Optional Dhungar Method: Place a small metal bowl on top of the dal. Heat a piece of charcoal until red hot and place it in the bowl. Pour a teaspoon of ghee over the coal and immediately cover the pot with a tight lid for 3-5 minutes to infuse a smoky tandoor flavor.
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12
Remove the lid and charcoal bowl. Garnish with a final drizzle of cream and fresh cilantro before serving.
💡 Chef's Tips
Always use fresh ginger-garlic paste for the most vibrant flavor profile. Don't rush the simmering process; the longer it cooks on low heat, the creamier and more flavorful it becomes. If the dal thickens too much upon cooling, always reheat it with a little hot water rather than cold water to maintain the emulsion. Using Kashmiri red chili powder is crucial for the deep red color without making the dish overly spicy. For the best results, make this dal a few hours (or even a day) in advance, as the flavors develop significantly over time.
🍽️ Serving Suggestions
Serve hot with butter-brushed Garlic Naan or Laccha Paratha. Pairs beautifully with fragrant Jeera Rice (Cumin Rice). Serve with a side of chilled Boondi Raita to balance the richness. Accompany with a fresh 'Kachumber' salad of diced onions, tomatoes, and cucumbers with a squeeze of lime. A tall glass of salted Lassi makes for the perfect traditional beverage pairing.