Dal Makhani

Name: Dal Makhani
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 cup whole urad dal (black gram); ¼ cup rajma (kidney beans); 1 large onion, finely chopped; 2 large tomatoes, pureed; 1 tablespoon ginger-garlic paste; 2 green chilies, slit; 1 teaspoon cumin seeds; ½ teaspoon red chili powder; 1 teaspoon garam masala; 2 tablespoons butter (plus more for serving); ¼ cup fresh cream; Salt to taste; 4 cups water (for pressure cooking); Fresh coriander for garnish

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A rich, creamy, and slow-cooked black lentil curry, Dal Makhani is a North Indian classic known for its velvety texture and buttery finish. It’s the ultimate comfort food, especially when served with naan or jeera rice.

Contents

Origin Dal Makhani What I Love About This Recipe Dal Makhani Ingredients Directions Notes

Origin Dal Makhani

Dal Makhani originates from Punjab and has become one of the most iconic dishes in Indian cuisine. Traditionally cooked overnight, it was popularized in Delhi’s restaurants after Partition, especially by the legendary Moti Mahal restaurant.

What I Love About This Recipe

Dal Makhani feels like a warm hug in a bowl. The way the urad dal and rajma simmer in spices, butter, and cream makes it irresistibly smooth and flavorful. It’s slow food at its best—every bite tells a story of patience and tradition.

Dal Makhani

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Ingredients

1 cup whole urad dal (black gram)
¼ cup rajma (kidney beans)
1 large onion, finely chopped
2 large tomatoes, pureed
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon cumin seeds
½ teaspoon red chili powder
1 teaspoon garam masala
2 tablespoons butter (plus more for serving)
¼ cup fresh cream
Salt to taste
4 cups water (for pressure cooking)
Fresh coriander for garnish

Directions

Soak urad dal and rajma overnight or for at least 8 hours.
Pressure cook the soaked lentils with water and a little salt for 6–8 whistles, or until soft and creamy.
In a pan, heat butter and add cumin seeds. Once they splutter, add onions and sauté until golden.
Add ginger-garlic paste and green chilies. Cook until the raw smell goes.
Stir in tomato puree, chili powder, and salt. Cook until the mixture thickens and oil separates.
Add the cooked dal and rajma to this masala. Mix well and simmer on low for 30–45 minutes, stirring occasionally.
Add cream and garam masala, mix, and simmer for another 5–10 minutes.
Finish with a dollop of butter and fresh coriander.