Dal Makhani
Slow-cooked black lentils (sabut urad) and kidney beans simmered overnight on low flame with butter, cream, tomatoes, and subtle spices until incredibly creamy and luscious.
Ingredients
For Boiling the Lentils
- 200 g whole black lentils (sabut urad)— washed in 4-5 changes of water, soaked 8-10 hours
- 50 g kidney beans (rajma)— soaked with urad dal
- 1 whole black cardamom pod— lightly bruised
- 1 leaf bay leaf (tej patta)— whole
- 1 tsp salt— for pressure cooking
- 4 cups water— for boiling
For the Makhani Simmer
- 60 g white butter or salted butter— divided; white makkhan preferred
- 1 1/2 tbsp ginger-garlic paste— freshly crushed
- 250 g fresh tomato puree— from ripe plum tomatoes
- 1 1/2 tbsp Kashmiri red chilli powder— for rich red color
- 1/2 tsp garam masala— fresh
- 1 tsp kasuri methi— roasted and crushed
- 80 ml fresh heavy cream— heavy dairy cream
- 1/2 tsp salt— adjust to taste
Cooking Instructions
- 01
Soak & Pressure Cook Lentils
⏱️ 25mRinse whole urad and rajma thoroughly under running water until water runs clear. Soak in plenty of water overnight. Drain and pressure cook with 4 cups water, black cardamom, bay leaf, and 1 tsp salt for 1 whistle on high, then 20 minutes on low heat until lentils can be easily mashed between fingertips.
✓ Visual Cue: Lentils and beans are completely tender and buttery soft - 02
Mash to Release Starch
⏱️ 5mDiscard the bay leaf and black cardamom. Using the back of a potato masher or wooden ladle, gently mash about 25% of the cooked lentils against the pan side. This releases natural starches creating the signature creamy texture without flour.
✓ Visual Cue: The broth turns cloudy, thick, and velvety - 03
Prepare Tomato & Ginger-Garlic Base
⏱️ 10mIn a heavy-bottomed pot, melt 30g butter with 1 tsp oil. Add ginger-garlic paste and sauté for 1 minute until fragrant. Add tomato puree and Kashmiri chilli powder. Simmer for 8-10 minutes on medium heat until tomato reduces into a thick paste and butter leaves the edges.
✓ Visual Cue: Glossy crimson tomato base with sweet cooked aroma - 04
The Slow Simmer (Mukhya Paka)
⏱️ 40mPour the cooked lentils and their cooking liquor into the tomato base. Stir well and bring to a boil. Reduce flame to low and let it simmer uncovered for 35-45 minutes, stirring every few minutes and scraping the bottom. Add 1/2 cup warm water as needed to maintain a creamy pouring consistency.
✓ Visual Cue: The color shifts from black to rich dark mahogany with immense depth - 05
Finish with Cream & Kasuri Methi
⏱️ 5mStir in remaining 30g butter, garam masala, and crushed kasuri methi. Pour in fresh heavy cream while gently stirring. Simmer for 3 final minutes on low flame. Remove from heat and rest 10 minutes before serving.
✓ Visual Cue: Sumptuous, velvety dal makhani with a luxurious glossy sheen
Chef's Authentic Tips
- The magic of Dal Makhani lies in slow simmering. The longer it cooks on gentle heat, the richer and more cohesive it becomes.
- Washing whole urad dal 4-5 times removes excess black skin tannins, avoiding bitterness.
Smart Substitutions
- For a vegan alternative, substitute dairy butter and cream with coconut cream and cold-pressed mustard oil or vegan butter.
Serving Suggestions & Pairings
- ✓ Pair with crispy garlic butter naan, laccha paratha, and sliced red onions sprinkled with lemon juice.
Estimated Nutrition
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