Dal Makhani Recipe | Easy Indian Dal Dish

Dal Makhani is a healthy Indian recipe from North India. It is a vegetarian dish made with black lentils (urad dal) and kidney beans (rajma). This vegetarian Indian recipe is packed with protein and fiber, making it highly nutritious. This recipe uses fresh tomato puree, which is simmered with spices to create a rich and flavorful base without using any onions. Dal Makhani is cooked slowly with butter, cream, and aromatic spices to achieve a smooth, creamy texture and deep taste. If you want to learn how to make Dal Makhani at home, follow this recipe instructions that shows you how to make this restaurant-style creamy lentil curry easily. Serve the dish with naan, roti, or rice as an authentic Indian meal. Follow the steps in this recipe to prepare a delicious and easy version at home.

Ingredients for Dal Makhani

• 1 cup whole black lentils
• ¼ cup kidney beans
• Water, as required (for soaking, cooking, and adjusting consistency)
• Salt, to taste
• 1 teaspoon red chili powder
• ½ teaspoon garlic paste
• 1 small stick of cinnamon
• 4 cloves
• 1 green cardamom
• 1 bay leaf
• 300–400 grams ripe tomatoes, blended into a smooth puree
• ⅓ cup clarified butter (ghee) or oil
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon salt
• 1 teaspoon red chili powder
• ⅓ cup fresh cream or milk cream
• 2 tablespoons butter
• 2 teaspoons dried fenugreek leaves
• 1 teaspoon garam masala
• ½ teaspoon kasuri methi
• ½ teaspoon red chili powder
• 5 green chilies
• 1 tablespoon cream (for garnish)

Dal Makhani Recipe Step-by-Step Instructions

Soaking the Lentils

1. Start by taking a bowl and adding 1 cup whole black lentils and ¼ cup kidney beans. Pour water over them, wash thoroughly, rinse, and drain well.

2. For best results, rinse the lentils and beans under running water 2–3 times until the water runs clear. Then soak them together in 4 cups of fresh water for at least 8 hours or overnight. This extended soaking helps them soften and cook faster, resulting in a creamier texture.

Cook the Lentils and Beans

3. Heat a pressure cooker and the following ingredients:

• Black lentils (drained)
• Kidney beans (drained)
• 4 cups water
• Salt
• Red chili powder
• ½ teaspoon garlic paste
• Whole spices:
• Small cinnamon stick
• 4 cloves
• 1 green cardamom
• 1 bay leaf

Cook on high flame for 20 minutes until lentils are soft and cooked through. If you are using a regular pot, cook on low heat for 60-70 minutes, stirring occasionally, until they become soft and creamy.

Make Tomato Puree

4. Take 300–400 grams tomatoes and blend them into a smooth puree using a blender.

Mash the Cooked Lentils

5. Once the pressure releases naturally, open the cooker. Check if the lentils are soft. Mix and mash the cooked lentils using a wooden masher to make them smooth and creamy.

Prepare the Tempering

6. To prepare the masala or tempering for Dal Makhani, take a deep pan or wok and add ⅓ cup clarified butter (ghee) or oil. Heat it, then add 1 teaspoon garlic paste and 1 teaspoon ginger paste. Sauté until they turn slightly golden brown.

Cook the Tomato Gravy

7. Add the tomato puree, salt and 1 tsp red chili powder to the pan. Boil the mixture for about 5 minutes, stirring occasionally.

Mix Dal with Tomato Gravy

8. Add the mashed lentils to the tomato mixture in the pan and mix well. Add hot water as needed to adjust the consistency. Cover with a lid and cook on low heat for 15–20 minutes, stirring occasionally. This slow cooking allows the flavors to blend.

9. Remove the lid and stir again until fully cooked. At this stage, the dal will have thickened slightly and developed a rich, creamy texture as the flavors meld perfectly.

10. Remove the lid and add the following to the dal:

• 1/3 cup fresh cream (or milk cream)
• 2 tablespoons butter
• 2 teaspoons crushed dried fenugreek leaves (kasuri methi)
• 1 teaspoon garam masala
• Additional salt, if needed

Mix well, cover again, and cook for another 10 minutes.

11. After cooking, mix well and check if the dal is soft and creamy. The lentils should be fully cooked and well blended. Once the texture is smooth and slightly thickened, Dal Makhani is ready for the final tadka to enhance its flavor.

Prepare Final Tadka for Dal Makhani

12. To make the final tempering for Dal Makhani:

• Heat 2 tablespoons ghee in a small pan.
• Add ½ teaspoon crushed dried fenugreek leaves (kasuri methi).
• Add ½ teaspoon Kashmiri red chili powder.
• Stir lightly to combine.

13. Pour this tadka over the cooked Dal Makhani. Stir well to mix the tadka thoroughly with the dal. You can cover the pan with a lid and let it cook on low heat for an additional 5 minutes to allow the flavors to meld together perfectly.

Garnish Dal Makhani with Cream

14. After cooking, sprinkle chopped green chilies or coriander leaves over the dal makhani. Garnish with a spoonful of cream, mix well, and cook on low heat for another 5 minutes.

15. Serve Dal Makhani dish with steamed rice, jeera rice, butter naan, or roti for a complete Indian meal.

Serving Suggestions for Dal Makhani

• Lightly mash some of the lentils for a creamier texture and serve hot, garnished with a drizzle of fresh cream and a sprinkle of finely chopped coriander leaves.
• Dal tastes even better the next day as the flavors deepen. Pair it with steamed basmati rice or buttery garlic naan for a classic combination.
• Accompany with a side of sliced onions, lemon wedges, and green chutney to enhance the flavors.
• Authentic Indian Dal Makhani is rich, add a dollop of homemade butter or cream on top just before serving.
• The longer you let the Dal Makhani simmer, the richer the flavors become. Some restaurants cook it for hours to enhance the taste of dal.

FAQs

Recipe Card