Awadhi Dal Makhani
A royal Awadhi take on the beloved dal makhani, slow-cooked for hours to achieve a velvety, rich texture. Whole black lentils and kidney beans simmer gently with warm spices, then finished with a splash of cream and a smoky dhungar. This Lucknowi-style dal is pure comfort in a bowl.
For 4 servings
- prep
Soak the lentils overnight.
Wash the whole black lentils and kidney beans thoroughly. Soak them together in enough water to cover by 2 inches for at least 8 hours or overnight. Drain before cooking.
- pressure cook · ~25 min
Pressure cook the lentils until soft.
1.Add soaked lentils, kidney beans, and 4 cups water to a pressure cooker.2.Pressure cook on high heat until first whistle, then reduce flame and cook 20-25 minutes.3.Let pressure release naturally. The lentils should be very soft and mashable. - saute · ~18 min
Build the aromatic makhani base.
1.Heat ghee in a heavy-bottom pan over medium heat.2.Add chopped onions and sauté until deep golden brown, about 8-10 minutes.3.Add ginger-garlic paste and slit green chilies. Sauté until raw smell disappears, 1 minute.4.Pour in tomato puree and cook, stirring often, until oil starts to separate, 5-7 minutes.TIPTake your time browning the onions — that caramelization is what builds the deep, rich flavor. - mix · ~2 min
Add spices and simmer the lentils.
1.Stir in red chili powder, turmeric, cumin powder, and garam masala. Cook 30 seconds.2.Add the boiled lentils along with any remaining cooking water. Mix well.3.Add salt and 1 cup more water if needed. Bring to a gentle simmer. - simmer · ~60 min
Slow cook the dal until rich and creamy.
1.Reduce heat to low. Cover partially and simmer 45-60 minutes, stirring every 10 minutes.2.As it cooks, mash some lentils against the side of the pan with the back of your spoon to thicken.3.The dal is ready when it looks glossy, thick, and the ghee floats on top.TIPSlow cooking is what earns the name 'makhani' — low and slow transforms the texture. - other · ~5 min
Give the dal a smoky dhungar finish.
1.Heat a small piece of charcoal directly on the gas flame until glowing red.2.Place a small steel katori in the center of the dal pan. Drop the hot coal into it.3.Put 2 cloves on the hot coal, then immediately pour a few drops of ghee over it.4.Cover the pan tightly and let the smoke infuse for 5 minutes. Remove the coal.TIPThis dhungar method gives an authentic Lucknowi smoky aroma that sets Awadhi dal apart. - mix · ~2 min
Finish with cream and butter.
1.Stir in fresh cream and butter. Mix gently until fully incorporated.2.Simmer for 2 more minutes, then turn off the heat. - garnish
Garnish with coriander and serve hot.
Ladle into warm katoris. Sprinkle with fresh coriander leaves and serve with naan, roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the lentils for a full 8 hours to ensure even cooking and a creamy texture.
- 2Brown the onions until deep golden—this caramelization is key for the rich Awadhi flavor.
- 3Mash some lentils against the pan during simmering to naturally thicken the dal.
- 4Use fresh, high-fat cream for the silkiest finish—avoid low-fat alternatives.
- 5For the dhungar, use a small piece of live charcoal and cover the pan immediately to trap the smoke.
- 6If the dal thickens too much on reheating, thin it with a splash of warm water or milk.
Adapt it for your goals.
Vegan
Replace ghee with neutral oil, and use coconut cream or cashew cream instead of dairy cream and butter. The smoky dhungar remains intact for full flavor.
high proteinHigh-protein
Add 1/4 cup of cooked soy chunks or crumbled paneer in the last 10 minutes of simmering for an extra protein boost without altering the base taste.
low oilLow-oil
Reduce ghee to 1 tablespoon and skip the finishing butter. Use a non-stick pan and add water if needed during sautéing; the lentils' natural creaminess still delivers.
jainJain
Use ghee from a Jain-certified source, replace onion and garlic with asafoetida (hing) and fennel seeds, and use only ripe tomato puree. The slow-cook method and dhungar are unchanged.
Why this is on our healthy list.
Rich in Plant Protein
Whole black lentils and kidney beans provide a substantial source of plant-based protein, supporting muscle repair and satiety.
High in Dietary Fiber
Both lentils and kidney beans are excellent sources of soluble and insoluble fiber, aiding digestion and promoting gut health.
Contains Antioxidant Spices
Turmeric, cumin, and garam masala contain curcumin and other antioxidants that help combat oxidative stress and inflammation.
Heart-Healthy Fats from Ghee
Ghee provides butyrate and healthy fats in moderate amounts, which can support heart health when used as part of a balanced diet.
Frequently asked questions
You can, but the smoky flavor is a hallmark of Awadhi dal makhani. Without it, the dal will still be delicious but less authentic.
