Dal Makhani, which translates to “buttery lentils,” is one of the most celebrated dishes of North Indian cuisine, particularly from the Punjab region. It is the epitome of comfort food—luxuriously creamy, rich, and deeply flavorful. Unlike many other lentil dishes that are light and everyday fare, Dal Makhani is often reserved for special occasions, festivals, and restaurant feasts.

Origin and Background

• Punjabi Roots: Dal Makhani originates from the Punjab region, which spans parts of India and Pakistan. It was traditionally cooked in rural Punjabi households.
• The Classic Method: The authentic version is a testament to patience. It was historically slow-cooked for hours, often overnight, in a traditional clay oven (tandoor). The low, steady heat allowed the lentils to soften completely and the flavors to meld and deepen into a complex, smoky masterpiece.
• Popularization: The dish gained widespread fame across India and the world largely thanks to Kundan Lal Jaggi, one of the founders of the iconic Moti Mahal restaurant in Delhi in the post-Partition era. Moti Mahal is credited with perfecting and popularizing many Punjabi dishes, including Butter Chicken and Dal Makhani, in the restaurant setting.
• Key Characteristics: Its signature richness comes from two primary ingredients: butter (makhan) and cream. The use of whole black lentils (sabut urad dal) and red kidney beans (rajma) gives it a unique texture and heartiness that sets it apart from other dal preparations.

Recipe

This recipe provides a method to achieve the deep, slow-cooked flavor without needing an entire day. The use of a pressure cooker speeds up the cooking process, while a final simmer with the “tempering” and dairy ingredients creates the authentic taste.

Prep Time: 10 mins (plus soaking time)

Cook Time: 45 mins

Serves: 4

Ingredients

For Cooking Lentils & Beans:

• 1/2 cup whole black lentils (sabut urad dal)
• 2 tbsp red kidney beans (rajma)
• 4 cups water (for pressure cooking)
• 1/2 tsp salt

For the Gravy:

• 2 tbsp butter (preferably unsalted) + 1 tbsp for finishing
• 1 tbsp oil (avoids butter burning)
• 1 large onion, finely chopped
• 1 tbsp ginger, finely minced
• 1 tbsp garlic, finely minced
• 1-2 green chilies, slit or finely chopped (adjust to taste)
• 2 large tomatoes, pureed
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri red chili powder (for color, less heat)
• 1.5 tsp coriander powder
• 2 tsp garam masala
• 1 tsp cumin powder
• Salt to taste

For the Tempering & Finish:

• 2 tbsp butter
• 1 tsp cumin seeds
• 1/2 tsp kasuri methi (dried fenugreek leaves), crushed between your palms
• 3-4 tbsp fresh cream (or to taste)
• 2 tbsp fresh cilantro (coriander leaves), finely chopped

Instructions

1. Soak: Rinse the whole black lentils (urad dal) and kidney beans (rajma) together in water until it runs clear. Soak them in enough water for at least 4-6 hours, or preferably overnight.
2. Pressure Cook: Drain the water from the soaked lentils and beans. Transfer them to a pressure cooker. Add 4 cups of fresh water and 1/2 tsp salt. Pressure cook for 15-18 minutes (or about 8-10 whistles on medium-high heat) until they are completely soft and mushy. If you don’t have a pressure cooker, boil them in a pot, adding water as needed, for 1.5 to 2 hours until tender.
   • Pro Tip: For a smoky (dhungar) flavor, you can add a live charcoal to the cooked dal for a minute at this stage. Heat a small piece of charcoal on an open flame until red-hot. Place it in a small steel bowl. Put the bowl in the pot of cooked dal, drizzle 1/2 tsp of ghee over it, and immediately cover the pot with a lid for 5-10 minutes.
3. Sauté Aromatics: While the lentils are cooking, heat 2 tbsp butter and 1 tbsp oil in a large, heavy-bottomed pot or kadai over medium heat. Add the finely chopped onions and sauté until they turn golden brown. Add the minced ginger, garlic, and green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
4. Cook Spices & Tomatoes: Add the tomato puree and cook for 5-6 minutes, until the mixture thickens and the oil starts to separate from the sides. Add all the powdered spices (turmeric, red chili powder, coriander powder, 1 tsp garam masala, cumin powder) and salt. Cook for another minute.
5. Combine and Simmer: Add the cooked lentils and beans along with all their liquid to the pot. Mix well. If the consistency is too thick, add ½ to 1 cup of hot water to reach your desired thickness. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for at least 20-30 minutes, stirring occasionally to prevent sticking. This slow simmer is crucial for the flavors to develop.
6. Final Tempering & Finish: In a small tempering pan, heat the remaining 2 tbsp of butter. Add the cumin seeds and let them splutter. Turn off the heat and add the crushed kasuri methi. Immediately pour this tempering over the simmering dal.
   • Stir in the fresh cream and the remaining 1 tsp of garam masala. Simmer for another 5 minutes.
7. Serve: Garnish with a final dollop of butter and fresh cilantro. Serve piping hot with buttered naan, jeera rice, or steamed basmati rice.