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🌟 Introduction
Dal Makhani, a royal and creamy black lentil curry, is the soul of Punjabi cuisine. Traditionally slow-cooked overnight, this rich and buttery dish is made with whole urad dal (black lentils), rajma (kidney beans), fresh cream, and aromatic spices.
Whether served with naan, jeera rice, or plain roti, Dal Makhani is a celebration of flavor—earthy, smoky, and indulgent.
Prep Time8 hours
Cook Time1 hour 30 minutes
Course: Main Course, Veg
Cuisine: Indian
Keyword: Punjabi Dish
Servings: 4
Cost: 150

Ingredients

Lentils:

  • ¾ cup whole urad dal black gram
  • 2 tbsp rajma kidney beans
  • Water for soaking and boiling

For Dal:

  • 2 tbsp butter
  • 1 tbsp oil
  • 1 large onion finely chopped
  • 2 large tomatoes pureed
  • 1 tsp ginger-garlic paste
  • 1 –2 green chilies finely chopped
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp kasuri methi crushed
  • Salt to taste
  • ¼ cup fresh cream
  • 2 cups water or as needed
  • Coriander leaves for garnish

Instructions

🔸 Step 1: Soak & Cook Lentils

  • Soak urad dal and rajma overnight (8–10 hours).
  • Pressure cook with salt and 3 cups water for 6–7 whistles or until soft and creamy.

🔸 Step 2: Make the Masala

  • Heat butter and oil in a pan. Add cumin seeds.
  • Add onions, sauté until golden brown.
  • Add ginger-garlic paste, cook for 1 minute.
  • Add tomato puree and cook till oil starts separating.
  • Add chili powder, turmeric, garam masala, salt, and chopped green chilies. Cook for 2–3 minutes.

🔸 Step 3: Combine & Simmer

  • Add cooked dal and rajma to the masala. Mix well.
  • Add water as needed and simmer on low heat for 30–45 minutes, stirring occasionally.
  • Add kasuri methi and cream. Simmer for another 10 minutes.
  • Garnish with coriander and a swirl of cream.

🍽 Serving Suggestions

  • Serve Dal Makhani hot with butter naan, tandoori roti, or steamed basmati rice.
  • Top with a dollop of butter and a dash of lemon for enhanced taste.

💡 Tips & Tricks

  • Slow cooking enhances the flavor. For an authentic touch, simmer for longer on low flame.
  • Add charcoal smoke (dhungar method) for that restaurant-style aroma.
  • Use full-fat cream and real butter for rich texture.

❤️ Why You’ll Love It

    ✅ Authentic Punjabi flavor

      ✅ Creamy, buttery, and soul-satisfying

        ✅ Great for festivals, family dinners, and special occasions

          ✅ Vegetarian and protein-rich