Dal Makhani Recipe

If there's one dish that defines North Indian decadence, it’s Dal Makhani — a velvety black lentil curry that simmers for hours, developing layers of smoky, buttery, and spiced goodness.

Served piping hot with naan, jeera rice, or even a swirl of cream on top, dal makhani is the kind of food that comforts the soul and impresses the crowd. This is not just dal. This is heritage in a bowl — made famous in Delhi’s iconic restaurants like Moti Mahal, and now a global favorite on Indian menus worldwide.

✨ Why You’ll Love This Dal Makhani

1. Slow-cooked, deep flavors
2. Creamy without being heavy
3. Perfect balance of butter, spice, and smokiness
4. Even better the next day — a meal-prep dream
5. Vegetarian, gluten-free, and soul-hugging comfort food

🕒 Prep & Cooking Time

1. Serves: 4–6

🛒 Ingredients

🔸 For the Dal:

1. 1 cup whole black urad dal (black gram)
2. ¼ cup rajma (kidney beans)
3. 4 cups water (for pressure cooking)
4. Salt, to taste

🔸 For the Makhani Gravy:

1. 2 tbsp butter
2. 1 tbsp ghee (optional but adds depth)
3. 1 medium onion, finely chopped
4. 1 tbsp ginger-garlic paste
5. 2 large tomatoes, pureed
6. ½ tsp turmeric powder
7. 1 tsp red chili powder (Kashmiri chili for color)
8. 1 tsp coriander powder
9. ½ tsp garam masala
10. Salt, to taste
11. ¼ to ½ cup fresh cream
12. 1 tsp kasuri methi (dried fenugreek leaves), crushed

🔥 Optional: 1 small piece of charcoal, for smoky flavor (dhungar method)

👨‍🍳 How to Make Dal Makhani

🔹 1. Soak the Lentils

1. Rinse and soak urad dal and rajma overnight in ample water.
2. Drain and rinse before cooking.

🔹 2. Pressure Cook

1. Add soaked dal and rajma to a pressure cooker with 4 cups water and salt.
2. Cook for 7–8 whistles on medium heat, or until the dal is soft and creamy.
3. Mash slightly for extra creaminess once cooked.

🔹 3. Prepare the Makhani Base

1. In a heavy-bottomed pan, heat butter + ghee.
2. Sauté onions until soft and golden.
3. Add ginger-garlic paste and cook for 1–2 minutes.
4. Add tomato purée and cook until the oil begins to separate (10–12 minutes).
5. Add turmeric, chili powder, coriander powder, and a little salt. Cook for another 2 minutes.

🔹 4. Simmer the Dal

1. Add cooked lentils to the makhani masala.
2. Mix well and simmer on low heat for 45–60 minutes, stirring occasionally.
3. Add hot water if the dal thickens too much.

🔹 5. Finish with Cream & Fenugreek

1. Stir in cream and crushed kasuri methi.
2. Simmer 5 more minutes. Adjust salt and spice as needed.

🔹 6. Optional: Smoke It (Dhungar Method)

1. Heat a small piece of charcoal until red hot.
2. Place it in a metal bowl on top of the dal, drizzle with ghee, and cover the pot immediately.
3. Let smoke infuse for 5 minutes — this gives that restaurant-style smoky aroma.

🔹 7. Garnish & Serve

1. Swirl with cream, top with a cube of butter, and garnish with coriander leaves.
2. Serve hot with naan, roti, or jeera rice.

🔄 Chef’s Tips & Variations

🗂️ Recipe Summary

1. Cuisine: Punjabi / North Indian
2. Course: Main Course
3. Method: Pressure Cook + Simmer
4. Diet: Vegetarian, Gluten-Free
5. Skill Level: Medium

❤️ Final Words: A Hug in a Bowl

Dal Makhani is India’s version of slow-cooked love. It’s the kind of food you come home to — rich, deep, and soul-warming. Whether you’re scooping it up with buttery naan or letting it melt into rice, one thing is certain:

Every bite is better than the last.

📸 Show Us Your Dal Game

Made it? Tag your masterpiece with #DalMakhaniLove or #SoulfulSpice.

Let’s see how creamy, smoky, and golden your creation turned out!

📌 Tags

#dalmakhani #blacklentils #indiancurry #slowcooked #northindianfood #vegetariancomfortfood #punjabifood #glutenfree