Recipe Detail Page

Dal Makhani

“A rich and creamy Punjabi classic made with slow-cooked lentils, aromatic spices, and traditional flavors.”

Cooking Time: 45 Minutes

Serves: 4 People

Vegetarian

Cuisine: Punjabi

About Dal Makhani

A rich and creamy North Indian delicacy made with slow-cooked black lentils, kidney beans, butter, and aromatic spices. Loved for its smoky flavour and velvety texture, Dal Makhani is a timeless comfort food enjoyed across India.

Ingredients You Need

Lentils & Basics:

. Whole black urad dal
. Rajma
. Butter
. Cream
Spices:
. Ginger
. Garlic
.Tomato
.Garam masala

How To Prepare

Steps

Soak and Wash :Soak the whole black urad dal for 6 to 7 hours. Wash it thoroughly until the dark water is cleared out.

Pressure Cook : Add the soaked dal, water, black cardamom, a little salt, and 1 tablespoon of butter into a pressure cooker. Cook for 4 to 5 whistles, then keep it on a low flame for 5 to 7 minutes.

Mash the Dal : Open the cooker lid, remove the black cardamom, and use a potato masher or heavy spoon to mash the cooked dal well to get a smooth, creamy base.

Prepare the Tomato Masala : In a separate pan, heat a mix of butter and ghee. Add chopped green chilies and garlic (if using), followed by the tomato puree and Kashmiri red chili powder. Add a little salt and cook until the oil/butter separates from the tomato mix.

Combine and Simmer : Pour the mashed dal into the tomato masala. Mix everything completely and let it simmer on low heat so the flavors blend deep into the lentils.

Dal Makhani

About Dal Makhani

Ingredients You Need

Lentils & Basics:

. Whole black urad dal
. Rajma
. Butter
. Cream
Spices:
. Ginger
. Garlic
.Tomato
.Garam masala

How To Prepare

Steps

Soak and Wash :Soak the whole black urad dal for 6 to 7 hours. Wash it thoroughly until the dark water is cleared out.

Pressure Cook : Add the soaked dal, water, black cardamom, a little salt, and 1 tablespoon of butter into a pressure cooker. Cook for 4 to 5 whistles, then keep it on a low flame for 5 to 7 minutes.

Mash the Dal : Open the cooker lid, remove the black cardamom, and use a potato masher or heavy spoon to mash the cooked dal well to get a smooth, creamy base.

Prepare the Tomato Masala : In a separate pan, heat a mix of butter and ghee. Add chopped green chilies and garlic (if using), followed by the tomato puree and Kashmiri red chili powder. Add a little salt and cook until the oil/butter separates from the tomato mix.

Combine and Simmer : Pour the mashed dal into the tomato masala. Mix everything completely and let it simmer on low heat so the flavors blend deep into the lentils.

Final Tempering: Prepare a quick tadka with a little ghee and butter, dry red chilies, kasuri methi, and garam masala, then pour it over the dal.

Garnish and Serve : Finish with a swirl of fresh cream or malai and serve hot with naan, roti, or rice.

Tips For Perfect Taste

🌿 Slow cooking gives authentic flavor

🌿 Use fresh spices for better aroma

🌿 Add cream at the end for richness

You May Also Like

Shahi Paneer

Chole Bhature

Rajma Chawal

Dal Makhani

About Dal Makhani

Ingredients You Need

Lentils & Basics:

. Whole black urad dal . Rajma . Butter . CreamSpices: . Ginger . Garlic .Tomato .Garam masala

How To Prepare

Steps

Soak and Wash :Soak the whole black urad dal for 6 to 7 hours. Wash it thoroughly until the dark water is cleared out.

Pressure Cook : Add the soaked dal, water, black cardamom, a little salt, and 1 tablespoon of butter into a pressure cooker. Cook for 4 to 5 whistles, then keep it on a low flame for 5 to 7 minutes.

Mash the Dal : Open the cooker lid, remove the black cardamom, and use a potato masher or heavy spoon to mash the cooked dal well to get a smooth, creamy base.

Prepare the Tomato Masala : In a separate pan, heat a mix of butter and ghee. Add chopped green chilies and garlic (if using), followed by the tomato puree and Kashmiri red chili powder. Add a little salt and cook until the oil/butter separates from the tomato mix.

Combine and Simmer : Pour the mashed dal into the tomato masala. Mix everything completely and let it simmer on low heat so the flavors blend deep into the lentils.

Final Tempering: Prepare a quick tadka with a little ghee and butter, dry red chilies, kasuri methi, and garam masala, then pour it over the dal.

Garnish and Serve : Finish with a swirl of fresh cream or malai and serve hot with naan, roti, or rice.

Tips For Perfect Taste

🌿 Slow cooking gives authentic flavor

🌿 Use fresh spices for better aroma

🌿 Add cream at the end for richness

You May Also Like

Shahi Paneer

Chole Bhature

Rajma Chawal

. Whole black urad dal
. Rajma
. Butter
. Cream
Spices:
. Ginger
. Garlic
.Tomato
.Garam masala