Dal Makhani – Creamy & Healthy North Indian Lentil Curry
Dal Makhani is a healthy and flavorful vegetarian Indian dal recipe from North India. Made with whole black lentils (urad dal) and kidney beans (rajma), this dish is packed with protein and fiber. Cooked slowly in a rich tomato puree with butter, cream, and aromatic spices, Dal Makhani has a deep taste. This recipe card shows you how to make restaurant-style Dal Makhani easily at home.
Equipment
- 1 Pressure Cooker
- 1 Blender or food processor
- 1 Deep pan or wok
- 1 Wooden masher or spoon
Ingredients
- 1 cup whole black lentils sabut urad dal
- 1/4 cup kidney beans rajma
- Water as required (for soaking and cooking)
- Salt to taste
- 1 teaspoon red chili powder
- 1/2 teaspoon garlic paste
- 1 small stick cinnamon
- 4 cloves
- 1 green cardamom
- 1 bay leaf
- 400 grams ripe tomatoes blended into a smooth puree
- 1/3 cup clarified butter ghee or oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon salt adjust to taste
- 1 teaspoon red chili powder
- 1/3 cup fresh cream or milk cream
- 2 tablespoons butter
- 2 teaspoons kasuri methi dried fenugreek leaves, crushed
- 1 teaspoon garam masala
- 2 tablespoons ghee
- 1/2 teaspoon kasuri methi
- 1/2 teaspoon Kashmiri red chili powder
- Chopped green chilies to taste
- 1 tablespoon fresh cream for garnish
Instructions
- Rinse 1 cup black lentils and 1/4 cup kidney beans thoroughly until water runs clear.
- Soak them in 4 cups of water for at least 8 hours or overnight for best results.
- Drain soaked lentils and beans.
- Add to pressure cooker with 4 cups water, salt, red chili powder, garlic paste, cinnamon, cloves, cardamom, and bay leaf. Cook on high flame for 20 minutes or until soft.
- For stovetop, cook for 60-70 minutes on low heat.
- Blend 300–400 grams ripe tomatoes into a smooth puree. Set aside.
- Once pressure releases naturally, open cooker and mash lentils lightly with a wooden masher for a creamy texture.
- Heat 1/3 cup ghee or oil in a pan to make tempering base.
- Add garlic and ginger paste. Sauté until lightly golden.
- Add tomato puree, salt, and red chili powder to the pan. Cook the tomato gravy for 5 minutes, stirring occasionally.
- Add mashed lentils to tomato mixture.
- Add hot water as needed for desired consistency. Cover and cook on low heat for 15-20 minutes, stirring occasionally.
- Mix in fresh cream, butter, crushed kasuri methi, and garam masala. Adjust salt if needed. Cover with lid and cook 10 more minutes.
- Heat ghee, add kasuri methi and Kashmiri red chili powder to prepare the second tadka.
- Pour hot tadka over dal makhani and mix well. Cook dal on low heat for 5 minutes with lid on to blend flavors.
- Garnish Dal Makhani with chopped green chilies and a spoonful of fresh cream. Serve hot with naan, roti, or rice.
Notes
- Slow cooking enhances flavor and texture of Dal Makahani.
- Lightly mash lentils for a creamy consistency.
- Don’t skip butter and cream for authentic richness.