Dal Makhani
Creamy, smoky black lentil dal simmered for hours with butter and cream. The ultimate Punjabi comfort food, restaurant-style.
दाल मखनी
Dal Makhani is the crown jewel of Punjabi cuisine. This rich, creamy black lentil dal has been simmered in kitchens across Punjab for generations, and for good reason -- it is one of the most satisfying vegetarian dishes on earth. The secret? Time. There is no shortcut to great dal makhani. The whole black lentils (urad dal) and kidney beans need to cook low and slow until they break down into a velvety, deeply flavored gravy.
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Ingredients
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Ingredients
Method
Soak overnight
Soak the whole black lentils and kidney beans in plenty of water overnight (at least 8 hours). Drain and rinse.
Pressure cook
Pressure cook the soaked lentils and kidney beans with 4 cups of water and a pinch of salt. Cook for 15-20 minutes (about 5-6 whistles). The lentils should be soft but not mushy.
Brown the onions
In a heavy-bottomed pot, heat 2 tbsp butter and 2 tbsp oil. Add the finely chopped onion and cook on medium heat until deep golden brown, about 15-20 minutes. Do not rush this step.
Build the masala
Add ginger-garlic paste and cook for 1-2 minutes until fragrant. Add the pureed tomatoes, red chili powder, and salt. Cook until the oil separates from the masala, about 8-10 minutes.
Combine
Add the cooked lentils along with their cooking liquid to the masala. Stir well and bring to a gentle simmer.
Slow simmer
Simmer on the lowest flame for 2-3 hours, stirring occasionally. The dal should become thick, creamy, and dark. Use the back of a spoon to mash some lentils against the side of the pot.
Finish with cream
In the last 15 minutes, add garam masala, cream, remaining 2 tbsp butter, and crushed kasuri methi. Stir well.
Serve
Serve hot, garnished with a swirl of cream, a pat of butter, and fresh cilantro. Best enjoyed with butter naan or jeera rice.
Tips for Success
Low and slow
The secret to restaurant-style dal makhani is patience. Low flame for at least 3 hours. You cannot rush this dish.
Crush the kasuri methi
Rub dried fenugreek leaves between your palms before adding to the dal. This releases maximum aroma and flavor.
Overnight soak
Do not skip the overnight soak. Under-soaked lentils will not break down properly and the dal will have a grainy texture.
Nutrition
Per serving (approximate)
Nutrition values are approximate and may vary based on ingredients and portion sizes.
Dal Makhani
Creamy, smoky black lentil dal simmered for hours with butter and cream. The ultimate Punjabi comfort food, restaurant-style.
Nutrition values are approximate and may vary based on ingredients and portion sizes.
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