Dal Makhani
A rich, creamy, and smoky lentil curry from Punjab, made with whole black lentils and kidney beans. Slow-cooked to perfection with butter and cream, it's a classic dish that's both hearty and incredibly flavorful, perfect with naan or rice.
For 4 servings
8 steps. 70 minutes total.
- 1
Step 1
TIPSoaking overnight is crucial for ensuring the lentils and beans cook evenly and become tender. - 2
Step 2
- a.Place the drained dal and rajma in a pressure cooker.
- b.Add 4 cups of water and 1 teaspoon of salt.
- c.Secure the lid and cook on high heat until the first whistle.
- d.Reduce the heat to medium-low and cook for 15-20 minutes or about 8-10 whistles.
- e.Turn off the heat and let the pressure release naturally.
TIPThe lentils should be very soft and mash easily with a spoon. If they are not, cook for a few more whistles. - 3
Step 3
- a.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- b.Add the finely chopped onion and sauté until it turns soft and light golden brown.
- c.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
- 4
Step 4
- a.Pour in the tomato puree.
- b.Add the red chili powder, garam masala, and the remaining 0.5 teaspoon of salt.
- c.Mix well and cook until the masala thickens and you see ghee separating from the sides.
TIPCooking the masala well is key to developing a deep, rich flavor for the dal. - 5
Step 5
- 6
Step 6
TIPThe longer you simmer, the more flavorful and creamy the Dal Makhani will be. Add a splash of hot water if it becomes too thick. - 7
Step 7
- a.Turn off the heat. Stir in the butter until it melts completely.
- b.Add the heavy cream and crushed kasuri methi.
- c.Mix gently to combine everything.
- 8
Step 8
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smokier flavor (dhungar method), place a small steel bowl in the center of the dal, add a hot piece of charcoal, pour a little ghee over it, and immediately cover the pot for 2-3 minutes.
- 2Always use whole urad dal (with skin) for the authentic dark color and texture.
- 3Don't skip the slow simmering step; it's essential for developing the deep, complex flavors of Dal Makhani.
- 4You can make the dal ahead of time. It tastes even better the next day as the flavors meld together.
- 5Mash the lentils gently. You want some texture, not a completely smooth paste.
Adapt it for your goals.
Vegan
Replace ghee and butter with a neutral oil or vegan butter. Use full-fat coconut milk or a cashew cream instead of dairy cream.
quickQuick
Use canned black lentils and kidney beans to skip the soaking and long pressure cooking time. Simmer for at least 20 minutes with the masala to allow flavors to combine.
healthyHealthy
Reduce the amount of butter and cream by half. You can also substitute cream with milk or yogurt for a lighter version, though the texture will be different.
jainJain
Omit the onion and garlic. Use a pinch of asafoetida (hing) in the hot ghee and increase the amount of ginger paste.
Why this is on our healthy list.
Excellent Source of Protein
Combining whole black lentils and kidney beans provides a high amount of plant-based protein, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The lentils and beans are packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Essential Minerals
This dal is a good source of iron, magnesium, and potassium, which are vital for energy production, bone health, and maintaining healthy blood pressure.
Frequently asked questions
Dal Makhani is a very nutritious dish as it's rich in protein and fiber from lentils and beans. However, the traditional recipe is high in calories and saturated fat due to the generous use of butter and cream. This version is balanced to be high in protein while using fats moderately.