Dal Makhani
Recipe Summary
- A rich and creamy North Indian lentil dish, Dal Makhani is prepared with black gram and kidney beans, slow-cooked to perfection. It's then tempered with aromatic spices, ginger-garlic, and a vibrant tomato paste, finished with generous amounts of butter and cream for an indulgent flavor.
All Ingredients - Main Ingredients (for pressure cooking)
- Black gram (Urad Dal Whole) 3/4 cup
- Rajma (Kidney Beans) 1/4 cup
- Water 4 cups
- Salt 1 tsp
All Ingredients - For Tempering
- Ghee 2 tbsp
- Bay leaves 2
- Onion 1 (finely chopped)
- Ginger garlic paste 1 tbsp
- Turmeric powder 1/2 tsp
- Chilli powder 3/4 to 1 tsp
- Tomato paste (from 3 tomatoes) 1
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Garam masala powder 1 tsp
- Water 1 cup
- Butter 3 tbsp
- Kasuri Methi 1 tsp
- Cream 3 tsp
All Ingredients - For Garnish
- Fresh coriander chopped, for garnish
- Cream for garnish
Tools You'll Need
- Pressure cooker
- Pan
- Wooden spoon
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Soak Dal and Rajma
Soak 3/4 cup of black gram (urad dal whole) and 1/4 cup of rajma (kidney beans) overnight.
Step 2: Pressure Cook Dal
Transfer the soaked black gram and rajma to a pressure cooker. Add 4 cups of water and 1 teaspoon of salt. Place the lid on the pressure cooker and cook for 8 to 9 whistles, then allow it to cool completely.
Step 3: Prepare Tempering Base
In a separate pan, heat 2 tablespoons of ghee. Add 2 bay leaves and 1 finely chopped onion. Saute until the onion becomes transparent.
Step 4: Add Aromatics and Spices
Add 1 tablespoon of ginger garlic paste and continue to saute until the onion turns brown. Stir in 1/2 teaspoon of turmeric powder and 3/4 to 1 teaspoon of chilli powder. Saute for .
Step 5: Add Tomato Paste
Add the tomato paste (from 3 tomatoes) to the pan and mix well. Cook for on medium flame, stirring occasionally, until the mixture thickens and oil starts to separate.
Step 6: Smash Cooked Dal
Once the pressure cooker has cooled completely, remove the lid and smash the cooked dal with a wooden spoon or masher until slightly creamy.
Step 7: Combine Dal and Tempering
Pour the cooked and smashed dal from the pressure cooker into the pan with the tempering mixture and mix well.
Step 8: Add Remaining Spices
Add 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, and 1 teaspoon of garam masala powder. Mix thoroughly.
Step 9: Adjust Consistency and Add Butter
Add 1 cup of water to adjust the consistency and mix well. Add 3 tablespoons of butter and mix it into the dal.
Step 10: Simmer Dal
Cook the dal for on medium flame, stirring occasionally, allowing the flavors to meld.
Step 11: Add Kasuri Methi and Cream
Stir in 1 teaspoon of kasuri methi and mix well. Add 3 teaspoons of cream and turn off the stove. Mix well.
Step 12: Garnish and Serve
Garnish with chopped fresh coriander and a swirl of cream before serving. Serve hot with chapati, rice, or jeera rice.
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