Dal Makhani Recipe

Here’s our recipe for Punjabi Dal Makhani, a rich and creamy black lentil dish that’s cooked slowly to bring out its deep flavors. This recipe serves about 4-6 people.

Ingredients

For the Dal:

• 1 cup whole black urad dal (black gram)
• 1/4 cup red kidney beans (rajma)
• 4 cups water for soaking
• 4 cups water for cooking
• Salt to taste

For the Tempering:

• 3 tbsp ghee (clarified butter)
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2-3 green chilies, slit (adjust to your spice level)
• 2 large tomatoes, finely chopped or pureed
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 1/2 cup heavy cream or fresh cream
• 1/4 cup milk (optional, for extra creaminess)

Optional Ingredients:

• 1 tbsp Kasuri methi (dried fenugreek leaves) for a smoky flavor
• Fresh coriander leaves, chopped for garnish

Instructions

1. Soak the Lentils:
• Rinse and soak the urad dal and rajma in water overnight (or at least 8 hours). Drain and rinse again before cooking.

2. Cook the Dal:
• In a large pot or pressure cooker, add the soaked dal and rajma along with 4 cups of fresh water and salt.
• If using a pressure cooker, cook on medium heat for about 8-10 whistles, or until the dal and rajma are soft and creamy.
• If using a pot, cook on low heat for about 1.5-2 hours, adding more water if necessary, until the lentils are very soft and beginning to break down.

3. Make the Tempering (Tadka):
• In a large pan, heat the ghee. Add the chopped onions and cook until golden brown.
• Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
• Add slit green chilies and cook briefly.
• Add tomatoes and cook until they become soft and the oil separates. This may take about 10 minutes.
• Add red chili powder, turmeric, coriander powder, and cumin powder. Cook for another 2-3 minutes, stirring occasionally.

4. Combine Dal and Tempering:
• Add the cooked dal and rajma to the tempering mixture. Stir well to combine.
• Adjust salt to taste, then cook on low heat for about 30-40 minutes, stirring occasionally. Add more water as needed to reach your desired consistency.

5. Add Cream and Final Flavorings:
• Stir in the heavy cream and milk (if using) for extra richness. Let it simmer on low for another 10 minutes.
• Sprinkle garam masala and kasuri methi (if using) for extra aroma and flavor.

6. Garnish and Serve:
• Garnish with chopped coriander leaves and a drizzle of cream.
• Serve hot with naan, roti, or steamed basmati rice.

Tips for Authentic Flavor

• Slow cooking: For the best flavor, allow the dal to simmer on very low heat for at least an hour. The longer it simmers, the richer it tastes.
• Ghee: For authentic Punjabi taste, use ghee liberally.
• Creaminess: Adjust the cream based on your preference. Authentic dal makhani is rich and creamy, but you can lighten it if you prefer.

Enjoy your delicious Punjabi-style Dal Makhani!

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