Dal Makhani Recipe | How to Make Dal Makhani at Home

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Dal Makhani Recipe | How to Make Restaurant-Style Dal Makhani at Home

Introduction

Dal Makhani is one of the most popular North Indian dishes, especially in Punjabi cuisine. Made with whole black lentils (urad dal) and kidney beans (rajma), this rich and creamy dish is slow-cooked in butter (makhan) and fresh cream. It’s a staple at Indian weddings, restaurants, and family gatherings. Served hot with naan, roti, or jeera rice, Dal Makhani is a comforting and indulgent treat you can easily make at home.

Ingredients

For Pressure Cooking:

  • Whole black lentils (sabut urad dal) – 1 cup
  • Kidney beans (rajma) – 1/4 cup
  • Water – 4 cups
  • Salt – 1 tsp
  • Turmeric powder – 1/2 tsp

For Gravy:

  • Butter – 3 tbsp
  • Cooking oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Ginger-garlic paste – 1 tbsp
  • Onion – 1 medium, finely chopped
  • Tomato puree – 1 cup (fresh or canned)
  • Kashmiri red chili powder – 1 tsp (for color and mild heat)
  • Garam masala – 1 tsp
  • Fresh cream – 1/2 cup
  • Salt – to taste

For Garnish:

  • Fresh coriander leaves – chopped
  • Fresh cream – 2 tbsp

Instructions

Step 1: Soak the Lentils and Kidney Beans

  1. Wash 1 cup of whole black lentils and 1/4 cup of kidney beans thoroughly.
  2. Soak them in enough water overnight or for at least 8 hours.

Step 2: Pressure Cook the Lentils and Beans

  1. Drain the soaked lentils and beans.
  2. Transfer them to a pressure cooker with 4 cups of water, 1 tsp salt, and 1/2 tsp turmeric powder.
  3. Pressure cook for about 7-8 whistles on medium heat or until soft and tender.
  4. Once done, mash some of the lentils using a ladle for a creamier texture.

Step 3: Prepare the Gravy

  1. Heat 3 tbsp butter and 1 tbsp oil in a heavy-bottomed pan.
  2. Add 1 tsp cumin seeds and let them splutter.
  3. Stir in 1 tbsp ginger-garlic paste and sauté for a minute until aromatic.
  4. Add 1 finely chopped onion and sauté until golden brown.
  5. Mix in 1 cup tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates.

Step 4: Spice the Gravy

  1. Add 1 tsp Kashmiri red chili powder and 1 tsp garam masala.
  2. Stir well and cook for another minute.

Step 5: Combine Lentils with the Gravy

  1. Add the cooked dal and rajma into the pan with the prepared masala.
  2. Mix well and add water if needed to adjust consistency.
  3. Simmer on low heat for 20-25 minutes, stirring occasionally to avoid sticking.
  4. Add 1/2 cup fresh cream, stir well, and let it cook for another 5 minutes.

Step 6: Final Touches

  1. Check seasoning and adjust salt if required.
  2. Garnish with chopped coriander leaves and drizzle with 2 tbsp fresh cream.

Serving Suggestions

  • Serve hot with butter naan, garlic naan, tandoori roti, or steamed basmati rice.
  • Accompany with pickles, onion rings, and lemon wedges for an authentic Indian dining experience.

Tips for the Perfect Dal Makhani

  • Slow cooking is key to achieving that restaurant-style flavor and creamy texture.
  • Use Kashmiri red chili powder for a vibrant color without too much heat.
  • You can substitute fresh cream with cashew paste for a dairy-free version.
  • Letting the dal simmer for longer enhances the taste — traditionally, it’s cooked for hours.

Conclusion

This Dal Makhani recipe captures the rich, buttery, and aromatic essence of classic Punjabi cuisine. It’s a comforting and luxurious dish perfect for festive dinners or weekend indulgences. With simple ingredients and this easy-to-follow recipe, you can recreate restaurant-style Dal Makhani right in your kitchen.

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