Dal Makhani is an Indian dish that is a truly excellent and delicious lentil preparation, known for its thick, creamy texture and rich flavor. It is considered a favorite dish, especially in Uttar Pradesh and Punjab. Whenever there’s a special occasion, a festival, or a dinner party at home, Dal Makhani is often the first dish that comes to mind because it’s a favorite of everyone. Its taste is not only superb, but it also looks incredibly appealing.
The special and important thing about Dal Makhani is that it’s made with cream, tomatoes, and fragrant spices, and topped with butter, giving it a royal touch and setting it apart from other lentil dishes. One unique aspect of this dish is that the longer it cooks, the more delicious it becomes. In earlier times, people used to cook Dal Makhani over wood or charcoal fires because slow cooking over low heat for several hours enhances its flavor. Even today, many roadside eateries and restaurants prepare this Dal Makhani in the same traditional way, preserving that authentic taste.
A bowl of Dal Makhani is loved by people of all ages and holds a special place in every meal. If you also want to make delicious and creamy Dal Makhani at home, just like in a restaurant, this recipe will teach you an easy way to prepare it, allowing you to win the hearts of both your family and guests.
Dal Makhani (Ingredients)
- Whole black lentils (Urad dal)
- Kidney beans (Rajma)
- Water
- Butter
- Oil
- Cumin seeds
- Bay leaf
- Cinnamon stick
- Cloves
- Green cardamom
- Ginger-garlic paste
- Tomato puree
- Red chili powder
- Coriander powder
- Garam masala
- Salt
- Fresh cream
- Dried fenugreek leaves (Kasturi methi)
- Fresh coriander leaves
Dal Makhani (Method)
- First, clean and wash the whole black lentils and kidney beans thoroughly. Now soak them in water for 8 to 10 hours or overnight. After soaking, drain the water.
- Now put the soaked lentils and kidney beans in a pressure cooker. Add salt to taste and water, and cook for 6 to 7 whistles until the kidney beans and lentils are completely soft.
- Now heat oil and one spoon of butter in a pan. Add cumin seeds. When the cumin seeds start to splutter, add bay leaf, cinnamon stick, cloves, and cardamom.
- Now add ginger-garlic paste and sauté. Now add tomato puree and cook on low heat until the masala releases oil.
- Now add red chili powder, coriander powder, and garam masala. Sauté the spices well so that the raw flavor is removed.
- Add the cooked lentils and kidney beans to the masala. Then add a little water if needed. Cook the dal on low heat for 30 to 40 minutes, stirring occasionally to prevent it from sticking.
- Now add fresh cream, the remaining butter, and dried fenugreek leaves (Kasturi methi). Then cook on low heat for 5 to 10 minutes more. This makes the Dal Makhani creamy and fragrant.
- Finally, add fresh coriander leaves and turn off the gas. Now, serve the hot Dal Makhani with naan, butter naan, tandoori roti, or rice.
