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.