Dal Makhani Recipe – Rich & Creamy Punjabi Lentils Cooked Dhaba Style
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.
Chef’s Tips
- 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.