Description
Dal Makhani is an authentic Punjabi-style rich and creamy lentil dish featuring whole urad dal and rajma slow-cooked with aromatic spices, tomato puree, butter, and cream. This comforting Indian classic is made with a blend of whole spices and finished with the traditional dhungar smoking method to infuse a subtle smoky flavor, perfect for pairing with naan, roti, paratha, or steamed rice.
Ingredients
Scale
Lentils and Beans
- ¾ cup (140 grams) whole urad dal (whole black gram)
- ¼ cup (40 grams) rajma (kidney beans)
- 3 cups water (for pressure cooking)
Spices and Whole Aromatics
- ½ teaspoon cumin seeds
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 1 black cardamom
- 1 inch cinnamon stick
- 1 tej patta (Indian bay leaf, small to medium-sized)
Base and Flavorings
- ½ cup (50 grams) onions, finely chopped
- 1 teaspoon ginger garlic paste
- 2 to 3 green chilies, chopped (or serrano peppers)
- 200 grams (2 large) tomatoes, roughly chopped and pureed or 1 cup tomato puree
- ½ teaspoon red chili powder (or cayenne pepper, smoked paprika)
- 2 to 3 pinches nutmeg, grated or ground
Liquids and Fats
- 3 tablespoons butter (salted or unsalted)
- 1 cup water (or as needed)
- ¼ to ⅓ cup light cream (25% to 30% fat) or half & half or 2 tablespoons heavy whipping cream
- ½ to ⅔ teaspoon neutral tasting oil
Finishing and Garnish
- ¼ teaspoon dry fenugreek leaves, crushed (kasuri methi), optional
- Salt to taste
- 1 small piece charcoal (for dhungar smoking, optional)
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- 1 tablespoon light cream or a few teaspoons whipping cream (optional)
- 1 inch ginger, julienne (optional)
Instructions
- Soak Lentils: Rinse whole urad dal and rajma well, then soak them overnight (8-9 hours) in enough water. Drain well the next day.
- Pressure Cook Lentils: Rinse lentils a couple of times, drain, and place in a 3 liter pressure cooker. Add 3 cups water and cook on high flame for 18-20 whistles until thoroughly soft. If undercooked, add ½ cup more water and cook for 4-5 additional whistles. The urad dal should melt in the mouth and the rajma should be soft with no bite. Set aside.
- Prepare Tomato Puree: Blend chopped tomatoes into a smooth puree in a blender or use ready-made tomato puree.
- Sauté Whole Spices: Heat butter in a pan over medium-low heat. Add cumin seeds, cloves, green cardamoms, black cardamom, cinnamon stick, and tej patta. Fry until aromatic and spices sputter.
- Sauté Aromatics: Add finely chopped onions and cook on low to medium-low heat until light golden. Add ginger garlic paste and sauté until raw smell disappears. Then add chopped green chilies and cook for one minute.
- Add Tomato and Spices: Stir in tomato puree, red chili powder, and grated nutmeg. Cook on low to medium heat until fat starts to release from sides.
- Add Lentils and Simmer: Add cooked urad dal and rajma along with their stock, plus 1 cup water or as needed. Mix well and simmer uncovered on low heat, stirring frequently to prevent sticking. Once thickened slightly, add salt to taste.
- Slow Cook Dal: Continue to simmer on low heat for about 25 minutes, stirring occasionally. Add more water if the consistency is too thick. The slow cooking develops deep flavors.
- Add Cream and Fenugreek: Stir in cream until well blended. Turn off heat, crush and add dried fenugreek leaves (kasuri methi), then mix well.
- Dhungar Smoking (Optional): Place a flameproof rack on stove over low/medium-low flame. Heat a small piece of charcoal until red hot using tongs. Place the hot charcoal in a small bowl, pour ½ teaspoon oil over it, and immediately place the bowl over the dal. Cover and let smoke infuse for one minute, then remove charcoal and stir dal.
- Garnish and Serve: Garnish with chopped coriander leaves, a drizzle of cream, and optionally ginger juliennes. Serve hot with naan, roti, paratha, or steamed rice.
Notes
- Soaking lentils overnight ensures even cooking and softness.
- Use a pressure cooker to reduce cooking time for lentils and beans.
- Adjust water quantity during slow cooking to achieve desired consistency—medium thickness is ideal.
- The dhungar method adds a traditional smoky flavor but is optional.
- Kasuri methi (dried fenugreek leaves) adds a distinctive aroma and should not be skipped if possible.
- Butter and cream contribute to the rich and velvety texture classic to Dal Makhani.
- This dish tastes better the longer it is simmered, allowing flavors to meld.
- Serve with Indian breads or steamed rice for a complete meal.
- Prep Time: 10 mins plus 8-9 hours soaking
- Cook Time: 1 hr 15 mins (including pressure cooking and simmering)
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Dal Makhani, Punjabi Dal, Indian Lentils, Kidney Beans Recipe, Slow Cooked Lentils, Indian Main Course, Authentic Punjabi Recipe
