Dal Makhani

Nutrition · per serving

Steps

1. 1

   Rinse the whole black lentils under cold water until the water runs mostly clear. Add them to a pressure cooker with the drained kidney beans, water, and salt. Lock the lid and cook on high pressure for 30 minutes, then let the pressure release naturally for 10 minutes. The lentils should be very soft and easily squash between your fingers; if needed, simmer a few minutes longer after opening.

   120 g whole black lentils (urad dal), dried120 g canned kidney beans, drained750 ml water5 g salt
2. 2

   While the lentils cook, heat the butter and oil in a heavy pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant but not burnt.

   30 g unsalted butter10 ml neutral oil4 g cumin seeds
3. 3

   Add the chopped onion and cook for 6-8 minutes, stirring often, until deep golden. Good browning here builds the dish's characteristic depth.

   100 g onion, finely chopped
4. 4

   Stir in the ginger and garlic and cook for 1 minute, just until the raw smell disappears. Add the tomato purée, Kashmiri chilli powder, ground coriander, and garam masala. Cook for 5-7 minutes, stirring regularly, until the masala darkens slightly, thickens, and the fat begins to separate at the edges.

   12 g ginger, finely grated12 g garlic, finely minced150 g tomato purée3 g Kashmiri chilli powder4 g ground coriander2 g garam masala
5. 5

   Add the cooked lentils and beans with their cooking liquid to the masala. Stir well, lightly mash some of the lentils against the side of the pan to create a creamy texture, and bring to a gentle simmer.

6. 6

   Simmer uncovered over low heat for 8-10 minutes, stirring often so the dal does not catch on the bottom. Add a splash of hot water only if it becomes too thick; the final texture should be loose but rich, not watery.

7. 7

   Stir in the double cream, remaining butter, and crushed kasuri methi. Simmer for 2 minutes more, taste, and adjust salt if needed. The finished dal should be glossy and velvety.

   60 ml double cream15 g unsalted butter1 g kasuri methi, crushed
8. 8

   Rest the dal off the heat for 5 minutes so the flavors meld. Garnish with fresh coriander and serve hot.

   8 g fresh coriander, chopped

Origin & History

Dal Makhani originated in the Punjab region and became especially famous after the Partition era, when Punjabi restaurateurs popularised it in Delhi. Traditionally made with whole black lentils and slow-simmered for hours with butter and cream, it is now one of the most recognised North Indian restaurant dishes.