Dal Makhani – Punjabi Style

Step 1: Rinse and Soak Lentils and Beans

Rinse 1 cup of whole black lentils (urad dal) and 1/4 cup of pinto beans very well. Soak them in water for 8-10 hours. After soaking, discard the water and rinse them once again thoroughly.

Step 2: Pressure Cook Lentils and Beans

Transfer the rinsed lentils and beans into an Instant Pot. Add 4 cups of hot water and 1 teaspoon of oil. Close the lid and pressure cook on high for 25 minutes. If using a regular stovetop pressure cooker, cook for 23 minutes. After cooking, allow the pressure to release naturally, then open the lid. The lentils should be soft.

Step 3: Prepare Tomato Puree

Add 2 medium chopped tomatoes to a blender jar and blend to a smooth puree. You can also use store-bought tomato puree.

Step 4: Sauté Spices and Tomato Puree

Heat a pan over medium heat. Add 1 heaped tablespoon of ghee. Once the ghee is warm (not hot), add 1 teaspoon of cumin seeds and let them sizzle for a few seconds. Add 1 tablespoon of ginger-garlic paste and fry on low heat for a few seconds until fragrant. Add 1 teaspoon of Kashmiri chili powder, then immediately add a splash of water to prevent the chili powder from burning. Next, add the pureed tomatoes. Cook on medium-low heat, stirring occasionally, until the mixture thickens to a jam-like consistency and the oil separates, which should take about 5-7 minutes.

Step 5: Combine Lentils with Gravy and Mash

Add the cooked black lentils and beans to the tomato gravy. Add salt to taste. For additional color, add 1 tablespoon of sweet paprika (do not use smoked paprika as it will alter the flavor). Using a potato masher or a dal ghotni (wooden masher), gently mash some of the lentils. Do not mash completely; leave some whole for texture. Mashing will help bring creaminess and thickness to the dal.

Step 6: Simmer and Add Butter and Fenugreek

Allow the dal to simmer on low heat for about 15 minutes, stirring from time to time to prevent the lentils from sticking to the bottom. Add 1 teaspoon of butter. Continue simmering. After some time, add another 1 teaspoon of butter. Finally, add 2 heaped teaspoons of Kasuri Methi (dried fenugreek leaves) and the last 1 teaspoon of butter. Stir well to combine.

Step 7: Adjust Flavor and Finish with Cream

Taste the dal and add 1 teaspoon of sugar if desired, to balance the flavors (this is optional). Finally, add 3 tablespoons of heavy cream to the dal and stir until well incorporated. Reserve 1 tablespoon of heavy cream for drizzling on top after plating.

Step 8: Serve Dal Makhani

Serve the hot Dal Makhani in a bowl. Drizzle the remaining 1 tablespoon of heavy cream on top for garnish. This dish pairs wonderfully with naan, roti, or rice.

• Soaking the lentils for 8-10 hours is crucial for proper cooking and texture.

• You can use red kidney beans instead of pinto beans.

• For an even creamier texture, you can slow cook the lentils instead of pressure cooking.

• Stir the lentils frequently while simmering to prevent them from sticking to the bottom of the pot and burning, which can impart a bitter flavor.

• Adjust the amount of butter and cream according to your preference for richness.

• Sugar is optional and can be added to balance the flavors.

• Substitute pinto beans with red kidney beans.

• Slow cook the lentils for a creamier texture instead of pressure cooking.