Dal Makhani Recipe

Dal Makhani is a quintessential dish from North Indian Punjabi cuisine. It’s rich, creamy, and utterly delicious. Here’s a restaurant-style Dal Makhani recipe that you can try at home:

Dal Makhani Ingredients: 

• 1 cup whole black lentils (urad dal)
• 3 cups water (for soaking)
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1-inch ginger, grated
• 4-5 garlic cloves, minced
• 2-3 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 cup fresh cream
• 2 tablespoons butter
• Salt, to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 1-inch cinnamon stick
• 2-3 green cardamom pods

Dal Makhani Instructions:

• Step 1: Wash and Soak the Lentils
  Rinse 1 cup of whole black lentils (urad dal) and kidney beans thoroughly under running water until the water runs clear. Transfer them to a large bowl and cover with 3 cups of fresh water. Allow the lentils and beans to soak for at least 8 hours or overnight. This will help them cook faster and become tender.

  Step 2: Pressure Cook the Lentils
  After soaking, drain the water from the lentils and beans. Transfer them to a pressure cooker and add 4 cups of fresh water, 1⁄2 teaspoon turmeric powder, 1-inch grated ginger, 2-3 slit green chilies, and salt to taste. Close the pressure cooker lid securely and cook for 15-20 minutes over high heat until soft and well-cooked. Let the pressure release naturally before opening the lid.

  Step 3: Make the Aromatic Base
  While the lentils cook, prepare the flavorful base. Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add 1 teaspoon cumin seeds and let them sizzle for a few seconds. Then add 1 bay leaf, 2-3 cloves, 1-inch cinnamon stick, and 2-3 green cardamom pods. Let the whole spices crackle for 30 seconds to release their aroma.

  Step 4: Cook the Onions and Tomatoes

  Add 1 large finely chopped onion to the pan and sauté for 6-8 minutes until the onions turn golden brown. Then stir in 4-5 minced garlic cloves and cook for 1 minute until fragrant. Next, add 2 medium tomatoes that have been pureed and continue cooking for 5-6 minutes. Stir frequently until the tomatoes are well-cooked and the oil separates from the mixture.

  Step 5: Add Spices and Lentils
  Once the tomatoes have cooked down, season the mixture with 1 teaspoon red chili powder, 1 teaspoon garam masala, and salt to taste. Mix well to combine the spices. Then carefully add the cooked lentils and beans along with the cooking liquid from the pressure cooker. Stir everything together.

  Step 6: Simmer and Finish the Dal
  Let the dal makhani simmer over low heat for 20-25 minutes, stirring occasionally to prevent scorching. This allows the lentils to break down further and the flavors to meld. After simmering, stir in 1⁄2 cup fresh cream and 2 tablespoons butter until fully incorporated and combined. Taste and adjust seasonings as needed, adding more cream, butter or salt to your desired taste.

  Step 7: Garnish and Serve
  Finally, let the rich and creamy dal makhani simmer for 10 more minutes to allow the flavors to bloom. Garnish with an extra dollop of butter and chopped fresh coriander leaves. Serve hot alongside fresh naan, roti or steamed basmati rice. Enjoy this authentic and indulgent Punjabi delight!