Dal Makhani Recipe: A Creamy, Flavorful
Indian Delight
Dal Makhani is a rich and creamy North Indian
lentil dish that has gained popularity worldwide. Made with whole black lentils
(urad dal), kidney beans (rajma), butter, and cream, this dish is slow-cooked
to perfection, resulting in a velvety texture and deep, smoky flavor.
Traditionally cooked overnight, modern techniques help achieve the same taste
in less time. Whether you are preparing it for a family dinner or a festive
gathering, this recipe will bring restaurant-style Dal Makhani to your table.
Ingredients
For Dal Preparation:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water (for soaking)
- 4 cups water (for cooking)
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
For Tempering:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 cloves
- 1-inch cinnamon stick
- 1 black cardamom
- 1 green cardamom
- 1 finely chopped onion
- 1 tablespoon ginger-garlic paste
- 2 finely chopped tomatoes (or 1/2 cup tomato puree)
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 1/2 cup fresh cream
- 1 tablespoon butter (for garnishing)
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon lemon juice (optional)
- 2 tablespoons chopped fresh coriander (for garnishing)
Instructions
Step 1: Soaking and
Cooking Lentils
1.
Wash the urad dal
and rajma thoroughly in running water.
2.
Soak them in 4 cups
of water overnight or for at least 8 hours. This softens the lentils and helps
in faster cooking.
3.
Drain the soaked dal
and rajma. Transfer them to a pressure cooker and add 4 cups of fresh water,
salt, and turmeric powder.
4.
Pressure cook for
about 8-10 whistles or until the lentils become soft and mushy. If using an
instant pot, cook on high pressure for 30-40 minutes.
5.
Once cooked, mash
some of the dal with the back of a spoon for a creamier consistency. Keep
aside.
Step 2: Preparing
the Masala
1.
Heat 2 tablespoons
butter and 1 tablespoon oil in a pan on medium heat.
2.
Add cumin seeds and
let them crackle.
3.
Add bay leaf,
cloves, cinnamon stick, black cardamom, and green cardamom. Sauté for a few
seconds until aromatic.
4.
Add the finely
chopped onion and sauté until golden brown.
5.
Stir in the
ginger-garlic paste and cook for another minute until the raw smell disappears.
6.
Add chopped tomatoes
(or tomato puree) and cook until the oil separates from the mixture.
7.
Mix in red chili
powder, coriander powder, and salt. Stir well and let it cook for another 2-3
minutes.
Step 3: Simmering
the Dal
1.
Add the cooked dal
and rajma to the prepared masala.
2.
Mix well and add 1-2
cups of water depending on the consistency you prefer.
3.
Cover and simmer on
low heat for at least 30 minutes, stirring occasionally to prevent sticking.
4.
Crush the kasuri
methi between your palms and add it to the dal for a smoky flavor.
5.
Pour in the fresh
cream and mix well. Let it simmer for another 5 minutes.
6.
Adjust the seasoning
with salt, garam masala, and a teaspoon of lemon juice (optional).
Step 4: Final Touch
and Garnishing
1.
Add an extra
tablespoon of butter on top for a rich, restaurant-style finish.
2.
Garnish with chopped
fresh coriander leaves.
3.
Serve hot with naan,
roti, or steamed rice.
Pro Tips for the
Best Dal Makhani
- Slow Cooking: The longer you
simmer the dal, the better it tastes. If time allows, cook it for 1-2
hours on low flame.
- Charcoal Infusion: To
add a smoky dhaba-style flavor, place a piece of hot charcoal in a small
bowl inside the dal, drizzle with ghee, cover, and let it sit for 5
minutes before serving.
- Use Fresh Cream:
Full-fat cream adds richness to the dish.
- Butter Overload: Do
not skimp on butter—it enhances the taste and texture