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Dal Makhani

Name: Dal Makhani
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 cup whole urad dal; 1/4 cup rajma; 2 tbsp butter; 1/2 cup cream; 2 tomatoes pureed; 1 onion finely chopped; 1 tsp ginger-garlic paste; Salt and spices to taste

Creamy North Indian Delight

A rich and creamy Punjabi dish made with whole black urad dal and kidney beans, slow-cooked with butter and fragrant spices.

North Indian Classic Rich & Creamy Comfort Food

About Dal Makhani

Dal Makhani is a beloved North Indian dish renowned for its velvety texture and deep, smoky flavor. Slow-cooked with whole urad dal, butter, and cream, it is a luxurious staple enjoyed at celebrations and everyday meals alike.

Cuisine

North Indian

Serves

4–5 People

Cooking Time

45–60 Minutes
(excluding soaking)

Ingredients

1 cup whole black urad dal
1/4 cup rajma (kidney beans)
3 tbsp butter
1/2 cup fresh cream

1 cup tomato puree
1 tbsp ginger-garlic paste
Salt & spices to taste
Coriander for garnish

Preparation

1

Soak

Soak urad dal and rajma overnight.
2

Boil

Pressure cook until completely soft and tender.
3

Sauté

Sauté ginger-garlic paste and tomato puree in butter.
4

Simmer

Add the boiled dal and simmer on low heat.
5

Spice

Add garam masala and salt, mixing thoroughly.
6

Cream

Stir in fresh cream and butter for richness.
7

Serve

Garnish with coriander and serve hot.

Pro Tip

Slow cooking is the absolute secret to achieving an authentic, restaurant-style Dal Makhani. The longer you let it simmer on a low flame, the creamier and more flavorful it becomes. For a traditional touch, use the 'dhungar' method—place a hot piece of charcoal with a few drops of ghee in a small bowl over the dal, and cover for a few minutes to infuse a deep smoky aroma.