Kitchen Recipe Collection
Indian Dal Makhani
A lusciously creamy, slow-cooked black lentil and kidney bean curry, infused with smoky flavors, butter, and cream.
- Prep
- 480 min
- Cook
- 120 min
- Total
- 600 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 6 servings
- whole black urad dal
- rajma (red kidney beans)
- butter
- cream
- tomato puree
- ginger-garlic paste
- kashmiri red chili powder
- garam masala
- kasuri methi (dried fenugreek)
- charcoal (for smoking)
Equipment
- Pressure cooker
- Heavy-bottomed pot
- Small metal bowl (for dhungar)
Instructions
- 1
Wash and Soak
Wash the whole black urad dal and kidney beans vigorously by rubbing them between your hands. Soak overnight.
- 2
Pressure Cook
Pressure cook the soaked lentils with water, salt, and a dash of Kashmiri chili powder for 5-6 whistles until completely soft.
- 3
Mash
Open the cooker and lightly mash the lentils against the sides of the pot with a ladle to release their starches. This creates the creamy base.
- 4
Prepare Base
In a heavy-bottomed pot, heat butter. Add ginger-garlic paste and sauté until golden.
- 5
Add Tomato
Add fresh tomato puree and cook until the butter separates from the sides.
- 6
Spice it Up
Add Kashmiri red chili powder and garam masala, stirring continuously.
- 7
Add Dal
Pour the cooked, mashed dal into the tomato base. Mix well.
- 8
Slow Cook
Add a little hot water, lower the heat to the absolute minimum, and simmer for at least 1-2 hours. Stir occasionally to prevent sticking. The longer it simmers, the better it tastes.
- 9
Add Butter & Cream
Stir in a generous amount of butter and heavy cream. Add crushed kasuri methi.
- 10
Prepare Dhungar (Smoking)
Heat a piece of natural charcoal on the open flame until red hot.
- 11
Smoke the Dal
Place a small steel bowl in the center of the dal. Put the hot charcoal in it, pour half a teaspoon of ghee over the coal, and immediately cover the pot with a tight lid.
- 12
Serve
Let the smoke infuse for 5 minutes. Remove the bowl, stir the dal, and serve piping hot with garlic naan or jeera rice.
Cooking Tips
- Dal Makhani requires immense patience. The secret to restaurant-quality dal is simmering it on low heat for several hours.
- The 'Dhungar' (charcoal smoking) technique gives the dal the authentic tandoor-cooked flavor.
Variations
- Vegan Dal Makhani: Substitute butter with vegan butter and cream with cashew cream.
Chef's Notes & Storage
- A staple dish originating from Punjab, now beloved in Indian restaurants globally.
Nutrition Estimate
380 calories · 12g protein · 35g carbs · 22g fat · 10g fiber per serving
