Dal Makhani, a beloved classic from Punjab, is celebrated for its rich, creamy texture and deep flavors. The soul of this dish lies in the slow-cooked black lentils and kidney beans, enriched with butter and aromatic spices. This restaurant-style version brings the authentic Dhaba charm right to your kitchen.
Ingredients:
- 1 cup black lentils (whole urad dal)
- ½ cup kidney beans (rajma)
- 12 cups water (for boiling)
- 2 black cardamoms
- ¼ teaspoon turmeric powder
- 4 cloves
- 1 small piece cinnamon stick
- 1 teaspoon grated ginger
- 5 garlic cloves, grated
- ½ teaspoon cumin seeds
- 2 medium onions, paste
- 2 medium tomatoes, finely chopped
- ½ teaspoon red chili powder
- ½ glass milk (approx. 100 ml)
- 50 grams butter
- Salt to taste
- 2 tablespoons oil
Instructions:
- Soak black lentils and kidney beans in water for 3 to 4 hours or overnight.
- In a pressure cooker, combine soaked lentils and beans, black cardamoms, turmeric, cloves, cinnamon stick, ginger, garlic, and water.
- Pressure cook until a whistle, then simmer on low for 30 minutes.
- Let the pressure release naturally and open the lid.
- Prepare onion paste and finely chop the tomatoes.
- Heat oil in a kadai, add cumin seeds.
- When cumin turns golden, add onion paste and sauté until golden brown.
- Add chopped tomatoes and cook until oil separates.
- Add red chili powder and mix well.
- Add the boiled dal mixture to the kadai. Mix everything well.
- Simmer for 10–15 minutes on low heat.
- Add milk and butter, stir and simmer again for a creamy consistency.
- Adjust salt and serve hot.
Nutritional Information (General):
- Calories: 320 kcal
- Carbohydrates: 35g
- Protein: 14g
- Fat: 15g
- Fiber: 12g
- Calcium: 8%
- Iron: 20%
Cooking Tips & Variations:
- Slow Cooking Magic: For deeper flavor, simmer dal on low heat for up to an hour.
- Creamier Version: Add a splash of cream at the end for extra richness.
- Vegan Option: Skip the butter and milk; use coconut milk or cashew cream instead.
- Smoky Flavor: Give the dal a Dhungar (smoke) using charcoal and ghee.
Common Mistakes & Fixes:
- Mistake: Dal is undercooked.
Fix: Soak longer and pressure cook for a few more whistles. - Mistake: Dal is watery.
Fix: Simmer uncovered to reduce excess water. - Mistake: Dal is too thick.
Fix: Add hot water or milk gradually and stir.
Chef’s Tips & Tricks:
- Use butter generously for authentic flavor.
- Always cook dal on low flame after pressure cooking for best texture.
- Let the spices bloom well in oil before adding the lentils.
Brand Suggestions:
- Urad Dal & Rajma: TRS or Natco (available at Tesco, Asda, or Indian stores)
- Butter: Lurpak or Anchor
- Spices: East End or TRS
- Milk: Alpro (if vegan) or any full-fat dairy milk
- Oil: KTC Sunflower or Vegetable Oil
Equipment & Tools:
- Pressure cooker
- Deep kadai or saucepan
- Stirring spoon
- Chopping board
- Knife
- Grater
Pairing Suggestions:
- Perfect with jeera rice, naan, garlic butter naan, or tandoori roti.
- Serve with sliced onions, lemon wedges, and green chutney for a restaurant-style meal.
Allergen Information:
- Dairy: Contains milk and butter – not suitable for those with dairy allergies.
- Gluten-Free: Naturally gluten-free – ensure ingredients used are certified gluten-free.
- Vegan: Not vegan. Can be made vegan with dairy alternatives.
Recipe Instructions Step by Step:
Step 1: Soak lentils and kidney beans in water for 3–4 hours.
Step 2: In a pressure cooker, add soaked dal, beans, cardamom, cloves, cinnamon, ginger, garlic, turmeric, and water. Pressure cook.
Step 3: Let simmer on low heat for 30 minutes after the first whistle.
Step 4: Prepare onion paste and chop tomatoes.
Step 5: Heat oil in a kadai, add cumin seeds, then sauté onion paste until golden.
Step 6: Add tomatoes and cook until the mixture releases oil.
Step 7: Mix in red chili powder and stir well.
Step 8: Pour the boiled dal mixture into the kadai. Stir and simmer for 10–15 minutes.
Step 9: Add milk and butter. Stir continuously until it becomes rich and creamy.
Step 10: Adjust salt and serve hot with rice or roti.