Dal Makhani Recipe

There’s something magical about a bowl of Punjabi Dal Makhani—slow-cooked black lentils simmered in a rich, buttery gravy with aromatic spices, finished with a touch of cream. This iconic dish from Punjab is the ultimate comfort food, perfect with warm naan, roti, or steamed rice.

Ingredients

200 Gram urad dal

200 Gram kidney beans (rajma)

3 onion

1 Cup fresh cream

1/5 Tablespoon ginger , garlic paste

Step:1

In a bowl wash the urad dal  and kidney beans add 3 cup water and soak for overnight

Step:2

At morning drain in water transfer the urad dal and rajma dal in the presser cooker and add 1 tablespoon salt . cook the rajma and urad dal for around 9-10  whistles

Step:3

Mash the dal by the help of potato masher , and then turn on the flame and let the dal simmer

Step:4

Let’s make the masala in pan add butter let the butter melt after the butter melt add grated onion cook onion in low flame for  7-8 minutes until it turn into golden brown

Step:5

Add ginger , garlic paste and cook for 2-3 minutes until the raw smell goes away

Step:6

Let it simmer on low flame uncovered for 30 minutes stir ofter the dal will stick of the flame and add water

Step:7

Add some sugar and mix after the dal has simmered for 30 minutes

Step:8

Add 2 tablespoon butter and fresh cream mix well

Step:9

simmer for 8-9 minutes on low flame

Step:10

After 9 minutes add some coriander for better taste serve it and enjoy the Punjabi style dal makhani

Video For Dal Makhani

FAQs

1. What is Dal Makhani

Dal Makhani is a rich, slow-cooked Punjabi dish made with whole black lentils (urad dal), kidney beans (rajma), butter, cream, and aromatic spices. It’s a staple in North Indian cuisine.

2. Can I make it without cream

 Yes Use:

• Cashew paste (soaked cashews blended with water).

• Coconut milk (for a vegan twist).

• Evaporated milk (lighter option).

3. Why soak lentils overnight

• Reduces cooking time.

• Improves digestibility.

• Enhances creaminess.

4. Can I use a pressure cooker

 Yes Cook soaked dal + rajma for 6-8 whistles, then simmer with spices.

5. How to fix watery dal

• Mash some lentils to thicken.

• Simmer longer to reduce liquid.

6. Can I make it vegan

Yes Replace:

• Butter → Vegan butter or coconut oil.

• Cream → Coconut cream or cashew cream

Conclusion

Dal Makhani is the ultimate comfort food—creamy, smoky, and deeply flavorful. Though it requires patience, the result is a restaurant-worthy dish that’s perfect for special occasions or indulgent meals.