Dal Makhani is one of the most popular North Indian dishes, loved for its rich, creamy texture and deep, smoky flavors. Made with whole black lentils (urad dal) and kidney beans (rajma), this dish is slow-cooked to perfection, resulting in a comforting, flavorful meal. Whether you’re a beginner or an experienced cook, this recipe will guide you through making restaurant-style Dal Makhani at home.
Ingredients:
For the Dal:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water (for soaking and cooking)
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
For the Masala:
- 2 tablespoons butter (or ghee for extra richness)
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion (finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 tomatoes (pureed)
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- 1/4 cup fresh cream
- 1 tablespoon chopped coriander (for garnish)
Instructions:
1. Soaking and Cooking the Lentils
- Wash and soak the black lentils and kidney beans overnight or for at least 8 hours.
- Drain and pressure cook them with fresh water, salt, and turmeric for about 6-7 whistles or until soft and mushy. If using a pot, simmer for about 1.5 hours until the dal is tender.
2. Preparing the Masala
- Heat butter and oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for a minute until fragrant.
- Add pureed tomatoes and cook until the oil separates from the mixture.
- Mix in red chili powder, coriander powder, and salt. Cook for another minute.
3. Combining Everything
- Add the cooked dal and some water to adjust the consistency.
- Let it simmer on low heat for 30-40 minutes, stirring occasionally. The longer it simmers, the better the flavor.
- Crush kasuri methi between your palms and add it to the dal.
- Stir in garam masala and fresh cream for a creamy texture.
4. Final Touch
- Simmer for another 5 minutes, then turn off the heat.
- Garnish with fresh coriander and a drizzle of cream.
Serving Suggestions:
Dal Makhani pairs perfectly with butter naan, tandoori roti, or steamed basmati rice. Serve it hot with a dollop of butter on top for an authentic touch!
Pro Tips for the Best Dal Makhani:
- Slow cooking is key! Let the dal simmer for a long time to develop its rich taste.
- Adding a bit of charcoal smoke (dhungar method) gives it an authentic restaurant-style flavor.
- Use fresh cream and butter generously for the signature creamy texture.
Enjoy this hearty and delicious Dal Makhani with your family and friends. Let me know in the comments how your dish turned out!
Happy Cooking!