Here’s a rich and creamy Dal Makhani recipe — just like the ones served in North Indian restaurants!
Dal Makhani Recipe
🕒 Prep Time: 10 mins (+ soaking time)
🍳 Cook Time: 1.5 to 2 hours (or quicker in a pressure cooker)
🍽️ Serves: 4
🧂 Ingredients:
Lentils:
- 1 cup whole black urad dal (sabut urad)
- 2 tbsp rajma (kidney beans) – optional but traditional
- Water for soaking
For Cooking:
- 1 medium onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2–3 tbsp butter
- 1 tbsp fresh cream (plus extra for garnish)
- 1–2 tbsp ghee (optional)
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (Kashmiri for color)
- 1 tsp garam masala
- 1/2 tsp coriander powder
- Salt to taste
- A pinch of kasuri methi (dry fenugreek leaves) – crushed
- Water as needed
- Fresh coriander – chopped (for garnish)
🔥 Instructions:
1. Soak & Cook Lentils:
- Soak urad dal and rajma overnight (at least 8 hours).
- Rinse and pressure cook with 3–4 cups water and a bit of salt until very soft (5–6 whistles or 25–30 minutes on medium heat).
- Mash lightly once done (not fully, just to thicken).
2. Prepare the Masala Base:
- In a pan, heat butter + ghee.
- Add cumin seeds, let them splutter.
- Add onions, sauté until golden brown.
- Add ginger-garlic paste, cook for 1–2 minutes.
- Add pureed tomatoes, and cook until oil separates (10 minutes).
- Add turmeric, chili powder, coriander powder, garam masala, and salt.
- Cook until fragrant.
3. Simmer the Dal:
- Add the cooked dal-rajma mixture to the masala.
- Add some water to adjust consistency.
- Let it simmer on low heat for at least 30–45 minutes, stirring occasionally (the longer, the better flavor).
- Add kasuri methi, cream, and more butter near the end.
- Adjust salt and spices.
4. Garnish & Serve:
- Drizzle with cream and garnish with coriander.
- Serve hot with jeera rice, naan, or roti.
📝 Tips:
- Slow cooking enhances flavor – some restaurants simmer dal overnight.
- Use a hand masher gently if you want it thicker.
- Smoked flavor tip: Place a piece of hot charcoal in a small bowl, set it in the dal, pour a few drops of ghee on it, and cover the pot for 5–10 minutes. Remove before serving.