DAL MAKHANI RECIPE (CREAMY & FLAVORFUL PUNJABI LENTIL CURRY)

Dal Makhani Recipe (Creamy & Flavorful Punjabi Lentil Curry)

Dal Makhani Recipe (Creamy & Flavorful Punjabi Lentil Curry)

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Dal Makhani is a rich and creamy North Indian lentil dish made with black lentils (urad dal) and kidney beans (rajma), slow-cooked with butter, cream, and aromatic spices. It’s a perfect restaurant-style dish for special occasions or comforting meals.

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Ingredients (Serves 4-5)

For the Dal

  • 1 cup whole black lentils (urad dal)

  • ¼ cup kidney beans (rajma)

  • 4 cups water (for cooking dal)

  • 1 tsp salt

For the Gravy

  • 2 tbsp butter (or ghee for richer flavor)

  • 1 tbsp oil (to prevent butter from burning)

  • 1 bay leaf

  • 1-inch cinnamon stick

  • 2 cloves & 2 green cardamoms (for aroma)

  • 1 tsp cumin seeds

  • 1 medium onion (finely chopped)

  • 1 tbsp ginger-garlic paste

  • 2 medium tomatoes (pureed)

  • ½ tsp turmeric powder

  • 1 tsp red chili powder (adjust to taste)

  • 1 tsp coriander powder

  • ½ tsp garam masala

  • ¼ cup fresh cream (or cashew paste for a healthier version)

  • 1 tbsp kasuri methi (dried fenugreek leaves, crushed)

  • Salt to taste

For Garnishing

  • 1 tbsp butter (for extra richness, optional)

  • 1 tbsp fresh cream (drizzled on top)

  • Fresh coriander leaves (chopped)

Instructions

Step 1: Soak & Cook the Lentils

  1. Soak urad dal & rajma overnight or for 8-10 hours.

  2. Rinse and pressure cook with 4 cups water & 1 tsp salt for 7-8 whistles (or until soft).

  3. Mash the lentils slightly for a creamy texture.

Step 2: Prepare the Gravy

  1. Heat butter and oil in a pan. Add bay leaf, cinnamon, cloves, cardamom, and cumin seeds.

  2. Once fragrant, add onions and sauté until golden brown.

  3. Add ginger-garlic paste and cook until raw smell disappears.

  4. Mix in tomato puree and cook until oil separates.

  5. Add turmeric, red chili powder, coriander powder, and salt.

Step 3: Simmer the Dal

  1. Add cooked lentils & kidney beans to the gravy.

  2. Stir well and add 1 cup water (adjust consistency as needed).

  3. Simmer on low heat for 30-40 minutes, stirring occasionally.

  4. Crush kasuri methi and mix in for extra flavor.

  5. Add fresh cream and cook for 5 more minutes.

Step 4: Garnish & Serve

  1. Drizzle butter and cream on top.

  2. Garnish with chopped coriander.

  3. Serve hot with naan, roti, or jeera rice.

Storage & Serving

✔ Tastes even better the next day as flavors deepen.
✔ Store in an airtight container in the fridge for 2-3 days.

Tips for Perfect Dal Makhani

✔ For an authentic smoky flavor, place a burning charcoal in a bowl, add ghee, and cover the dal for 2 minutes.
✔ For extra creaminess, blend a small portion of dal before mixing.
✔ For a vegan version, use coconut cream and oil instead of butter & dairy cream.

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