🍲 How to Make Dal Makhani | Creamy Punjabi-Style Black Lentil Curry

Dal Makhani

🍲 How to Make Dal Makhani | Creamy Punjabi-Style Black Lentil Curry

Dal Makhani is a rich, buttery lentil curry made with whole black urad dal (black gram) and kidney beans, slow-cooked with spices, cream, and butter. This classic North Indian dish is a restaurant and dhaba favorite, best enjoyed with naan, roti, or jeera rice.

🧾 Ingredients

Main Ingredients:

  • 1/2 cup whole black urad dal (sabut urad)
  • 2 tbsp rajma (kidney beans)
  • 3 cups water (for pressure cooking)
  • 2 tbsp butter
  • 1 tbsp ghee or oil
  • 1 medium onion (finely chopped)
  • 2 medium tomatoes (pureed)
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • Salt to taste

For Creaminess:

  • 2–3 tbsp fresh cream
  • 1–2 tbsp butter (extra for finishing)
  • 1 tbsp kasuri methi (crushed)

👨‍🍳 Instructions

Step 1: Soak & Cook the Lentils

  1. Soak urad dal and rajma in water overnight (or at least 8 hours).
  2. Pressure cook with 3 cups water and salt for 6–8 whistles or until very soft.
  3. Lightly mash some dal with the back of a spoon to thicken.

Step 2: Prepare the Masala Base

  1. In a pan, heat 1 tbsp ghee and 1 tbsp butter. Add cumin seeds.
  2. Add chopped onions and sauté until golden.
  3. Add ginger-garlic paste. Sauté for 1–2 minutes until fragrant.
  4. Add tomato puree, turmeric, chili powder, and coriander powder.
  5. Cook until the masala thickens and oil separates from the sides.

Step 3: Combine & Simmer

  1. Add the cooked dal-rajma mixture to the masala.
  2. Mix well and simmer on low heat for 30–40 minutes, stirring occasionally.
  3. Add water as needed to get a creamy consistency.

Step 4: Finish with Cream & Butter

  1. Add fresh cream and crushed kasuri methi. Mix gently.
  2. Add garam masala and an extra spoon of butter.
  3. Simmer for 5 more minutes and turn off the heat.

🍽️ Serving Suggestions

Serve hot Dal Makhani with:

  • Garlic naan or butter roti
  • Jeera rice or plain steamed rice
  • Sliced onions and lemon wedge

💡 Pro Tips

  • Slow cooking enhances the flavor — longer simmering = better taste.
  • For a smokey dhaba-style taste, try dhungar: heat a piece of coal, place it in a bowl in the dal, add ghee, and cover for 1 minute.
  • Use full-fat cream and butter for the best texture.
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