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Dal Makhani

Shruthi
Dal Makhani combines creamy whole black lentils with tender kidney beans and aromatic spices.The lentils are soaked overnight and pressure-cooked until completely tender.A rich tomato, onion, ginger, and garlic masala provides the foundation of the dish.Butter adds the characteristic richness associated with makhani cooking.Slow simmering allows the lentils to become thick, creamy, and deeply flavorful.Finish with cream, kasuri methi, and fresh cilantro for a restaurant-style result.
Print Recipe
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Course Main Course, Side Dish
Cuisine North Indian, punjabi
Servings 4
Calories 450 kcal

Ingredients
  

For the Dal

  • 1 cup whole black urad dal
  • ¼ cup red kidney beans
  • 4 cups water for cooking
  • 1 bay leaf
  • 1-inch cinnamon stick
  • 2–3 cloves
  • 1 black cardamom
  • ½ teaspoon salt

For the Makhani Masala

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies, finely chopped, optional
  • 2 large tomatoes, pureed1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 teaspoon Kashmiri chili powder
  • ½ teaspoon garam masala
  • Salt to taste

For Finishing

  • 2 tablespoons butter
  • ¼–½ cup heavy cream
  • 1 teaspoon kasuri methi
  • 1 tablespoon butter for serving, optional

Instructions
 

  • Place them in a large bowl and cover generously with water. Soak for 8–12 hours or overnight.
  • Transfer the soaked dal and kidney beans to a pressure cooker or pressure cooker appliance.
  • If using a stovetop pressure cooker, cook for several whistles according to your cooker and the age of the legumes. If using an electric pressure cooker, cook under high pressure until very tender, allowing natural pressure release.
  • Do not puree everything. Keeping some whole lentils provides a pleasant texture while the mashed portion naturally thickens the curry.
  • Heat butter and oil in a heavy-bottomed pan.
  • Add coriander powder, cumin powder, turmeric, Kashmiri chili powder, and garam masala.
  • Add the tomato puree and a little salt.
  • Add the cooked dal and kidney beans to the masala.
  • Reduce the heat to low and simmer for 30–45 minutes, stirring occasionally.
  • Slow cooking allows the lentils to become increasingly creamy while giving the spices time to blend into the dish.
  • Crush the kasuri methi between your palms and sprinkle it into the dal.
  • Transfer the Dal Makhani to a serving bowl.
  • Serve hot with naan, tandoori roti, jeera rice, or steamed basmati rice.

Notes

  • Soaking is important: Overnight soaking helps the lentils and beans cook properly.
  • Cook until very soft: Dal Makhani should have a naturally creamy texture.
  • Do not rush the simmering stage: Slow cooking develops deeper flavor.
  • Butter matters: It gives the dish its characteristic richness.
  • Cream is adjustable: Use less for a lighter version.
  • Kasuri methi adds aroma: Crush it between your palms before adding.
  • The dal thickens as it cools: Add a little hot water when reheating.
  • Flavor improves with resting: Dal Makhani often tastes even better after sitting for a while.

 

Keyword , Asian Soup, Black Lentil Curry, Creamy Indian Dal, Dal Makhani, Dal Makhani Recipe, Punjabi Dal Makhani, Restaurant Style Dal Makhani