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Dal Makhani

Name: Dal Makhani
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1.25 cup whole urad dal (rinsed and soaked overnight); 0.75 cup rajma (rinsed and soaked overnight); 1 tbsp ghee; 1 pcs onion (medium, finely chopped); 2 tbsp ginger-garlic paste; 3 pcs tomato (medium, pureed); 2 pcs green chili (slit lengthwise); 1 tsp red chili powder; 1 tsp garam masala; 1.5 tsp salt (divided); 1 tbsp butter (unsalted); 3 tbsp heavy cream; 1 tsp kasuri methi (crushed); 4 cup water (for pressure cooking); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

10/10

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.

PREP

15m

COOK

70m

SERVES

1 KATORI

466 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the lentils and beans.
Drain the soaking water from the urad dal and rajma. Rinse them well under running water.
TIPSoaking overnight is crucial for ensuring the lentils and beans cook evenly and become tender.
pressure cook
Pressure cook the dal and rajma.
1.Place the drained dal and rajma in a pressure cooker.
2.Add 4 cups of water and 1 teaspoon of salt.
3.Secure the lid and cook on high heat until the first whistle.
4.Reduce the heat to medium-low and cook for 15-20 minutes or about 8-10 whistles.
5.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.
saute
Prepare the masala base.
1.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
2.Add the finely chopped onion and sauté until it turns soft and light golden brown.
3.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
simmer
Cook the tomato masala.
1.Pour in the tomato puree.
2.Add the red chili powder, garam masala, and the remaining 0.5 teaspoon of salt.
3.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.
mix
Combine the dal with the masala.
Once the pressure has released, open the cooker. Lightly mash about a quarter of the cooked lentils with the back of a ladle to create a creamy texture. Pour the entire dal and rajma mixture (along with its cooking liquid) into the pan with the tomato masala. Mix everything together well.
simmer
Slow-cook the dal.
Bring the dal to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for at least 30-40 minutes. Stir occasionally to prevent it from sticking to the bottom. The dal will thicken and become creamier as it simmers.
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.
assemble
Finish with butter and cream.
1.Turn off the heat. Stir in the butter until it melts completely.
2.Add the heavy cream and crushed kasuri methi.
3.Mix gently to combine everything.
garnish
Garnish and serve.
Transfer the Dal Makhani to a serving bowl. Garnish with chopped coriander leaves and a swirl of cream, if desired. Serve hot with naan, roti, or rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For 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.
2
Always use whole urad dal (with skin) for the authentic dark color and texture.
3
Don't skip the slow simmering step; it's essential for developing the deep, complex flavors of Dal Makhani.
4
You can make the dal ahead of time. It tastes even better the next day as the flavors meld together.
5
Mash the lentils gently. You want some texture, not a completely smooth paste.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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.

quick

Quick

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.

healthy

Healthy

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.

jain

Jain

Omit the onion and garlic. Use a pinch of asafoetida (hing) in the hot ghee and increase the amount of ginger paste.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

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.

fiber

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.

heart

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.

QUESTIONS?

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.

PAIRS WELL WITH