Dal Makhani

Dal Makhani is a rich, creamy and buttery lentils dish made from whole black lentils and red kidney beans. This delicious protein packed dal is one of the most popular dishes from the Indian cuisine and pairs well with Indian flatbreads like Naan, roti, paratha and even rice. 

What is Dal Makhani

How to make Dal Makhani recipe

Soaking the lentils:

Wash the whole black lentils (sabut urad dal) and red kidney beans (rajma) a couple of times and then soak both overnight or at least for 5-8 hours. These can be soaked together. Soaking helps the lentils cook faster and also makes them easier to digest. 

Tempering for Dal Makhani:

Start the Instant Pot on saute mode and once hot add the butter (or oil/ghee). Stir in the cumin seeds, bay leaf, black and green cardamom and asafoetida. Once the seeds splutter and then add the onions and saute until golden brown. Stir in the ginger garlic and cook until the raw garlic smell disappears. Add in the tomato puree and cook for 2 mins.

Stir in the spice powders - red chilli powder, coriander powder, garam masala, salt and pepper and mix well. drain the water off the soaked lentils and add them to the pot along with 3 cups of water, give it a good mix.

Close the Instant Pot lid with vent to sealing position and pressure cook on manual or bean chilli mode for 30 mins. Allow a  natural release.

Open the instant pot lid, crush the kasuri methi (dry fenugreek leaves) between your palms and add it along with 1 cup of water to the cooked dal.

At this point the dal is cooked but it needs to be simmered to get that creamy and unique dal Makhni flavor and texture. 

Slow cooking Dal Makhani :

This step is important since the flavor gets better and dal creamier as it simmers longer. I would recommend simmering the dal for atleast 30 mins. As the dal simmers it gets thicker so adjust the consistency by adding 1/4 cup of water at a time as needed while simmering. 

Start instant pot back on saute (low) and bring the dal to a simmer.  Keep stirring intermittently and mashing the dal with back of the spoon a few times. Add water 1/4 cup as needed.

After 15 mins, add in a dollop of butter (optional), cream and mix well. The dal will get lighter in color after adding cream. Simmer for another 15-20 mins and you will notice the dal getting darker, thicker and creamier. Our Dal Makhani is ready to be served.

If you prefer the Punjabi Dhaba or restaurant style dal makhani with smoky flavor then follow the below steps for Dungar Method. This step is completely optional and your dal will still taste delicious without this. I usually don't do dungar for everyday cooking just when I making this dal makhani for party or special events.

Dungar Method (optional):

Dungar is a old age technique of infusing smoky charcoal flavor to food. In this technique, the food is exposed to charcoal smoke in a closed container for a few mins to infuse the flavor. Below is the step by step how you can infuse the smoky flavor to dal makhani.  

Using tongs place a small piece of charcoal on flame until it red hot, turning occasionally so all sides are evenly hot.Place the hot coal piece into a small stainless steel bowl (that would fit inside the pot). Place the stainless steel bowl on a trivet inside the pot.

Add 1/2 tsp of oil/ghee over the charcoal. You will see it immediately starts to smoke. Cover and keep it closed for a minute or two to infuse the smoky flavor to the dal. Keeping it for too long may lead to excessive smoky flavor so make sure not to exceed more than a min or two. Remove the bowl and mix. Creamy, smoky Dal Makhani is ready to be served. 

You Can Serve Dal Makhani with

Dal Makhani has a thick creamy luscious texture so it pairs extremely well with Indian flatbreads like Garlic Naan or plain Naan, Tandoor roti or paratha or simple homemade roti. It can also be served with plain cooked basmati rice or cumin flavored rice called zeera rice. Add a side of green chutney, salad (kachumber) or raita (yogurt dip) and make it a complete and colorful meal. 

If you are planning a party don't forget to include this dal on your menu. You can make it a day ahead as honestly it tastes way better the next day as the flavor soak up. 

Tips to make the Best Dal Makhani

Vegan dal makhani

If you prefer to make this dal vegan, simply replace the butter with oil or vegan butter and the cream with cashew cream. Alternately, you can skip the cream and simmer the dal for longer to get that creamy flavor without cream.

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5 from 1 vote

Dal Makhani

Dal Makhani is a rich, creamy and buttery lentils dish made from whole black lentils and red kidney beans. This delicious protein packed dal is one of the most popular dishes from the Indian cuisine and can be served with Naan, paratha or rice.

Prep Time8 hrs

Cook Time1 hr 30 mins

Total Time9 hrs 30 mins

Course: Main, Main Course

Cuisine: Indian

Servings: 4 people

Author: Shweta Arora

Equipment

• Instant Pot
• Pressure cooker
• Dutch Oven

Ingredients

• 3/4 cup whole black lentils sabut urad dal or black gram
• 1/4 cup red kidney beans rajma
• 2 tbsp butter + dollop more for finishing (optional). Use oil or vegan butter to make it vegan
• 1-2 black cardamoms
• 1 bay leaf
• 2 green cardamoms
• 1/2 tsp cumin seeds (zeera)
• 1/4 tsp asafoetida (hing)
• 1 medium yellow onion finely chopped
• 1 inch piece ginger grated or 1 tbsp minced
• 6 garlic cloves minced or 1 tbsp minced
• 1-2 green chillies finely chopped optional, adjust to taste
• 1 cup store bought tomato puree or (use 2-3 tomatoes pureed approx 1 cup pureed + 1 tbsp tomato paste)
• 1 tsp kashmiri chilli powder
• 1 tsp coriander powder
• ¼-½ tsp garam masala
• pinch black pepper adjust to taste
• 2 tsp salt adjust to taste
• 1 tbsp kasuri methi
• 1/4 cup cream skip for making it vegan or add cashew cream

For Dungar Method (optional):

• 1 smalll piece of charcoal
• 1 tsp oil or ghee

For Serving

• 1 tbsp butter or as needed
• 1-2 tbsp cream or as needed
• few ginger slices thin julienne, optional
• 2-4 tbsp cilantro leaves optional

Instructions

Soaking the Lentils:

• Wash whole black lentils (sabut urad dal) and red kidney bean (rajma) a couple of times and soak them both together overnight or at least for 5-8 hours.

For Making Dal Makhani in Instant Pot:

• Start the Instant Pot on saute mode and once hot add the butter (or oil). Stir in the whole spices bay leaf, black and green cardamom along with cumin seeds and asafoetida (hing).
• Once the the seeds splutter, add the onions and some salt and saute until onions are golden brown.
• Stir in the ginger garlic and saute until the raw garlic smell goes away.
• Add in the tomato puree, cook for 2 mins then add the spices red chilli powder, coriander powder, garam masala, salt and pepper. Mix well.
• Drain the water off the soaked dal and add them to the pot along with 3 cups of water, give it a good mix.
• Close the Instant Pot lid with vent to sealing position and pressure cook on manual or bean chilli mode for 30 mins followed by natural release.
• Open the lid, crush the kasuri methi (dry fenugreek leaves) between your palms and add that along with 1 cup water and mix. At this point the dal is cooked but it needs to be simmered or slow cooked to get that creamy and unique dal Makhni flavor and texture.
• Start instant pot back on saute (low) and bring the dal to a simmer. Keep stirring intermittently and mashing the dal with back of the spoon a few times. As the dal simmers it gets thicker too so adjust the consistency by adding 1/4 cup of water at a time as needed while simmering.
• After 15 mins, add in the dollop of butter (optional), cream and mix well. The dal will get lighter in color after adding cream.
• Simmer for another 15-20 mins stirring intermittently and you will notice the dal getting darker again and creamier.
• Our delicious Dal Makhani is ready to be served. Serve the dal makhani topped with some more butter, drizzle of cream, some cilantro and ginger slices (optional) with side of rice or roti/naan and some salad and chutney.
• Optional - Follow the steps for Dungar Method below to get that restaurant style dal Makhani with smoky flavor.

Fo Making Dal Makhani in Pressure Cooker

• Drain the water off the soaked dal and add it to pressure cooker with 4 cups water, whole spices bay leaf, black and green cardamom cardamom, asafoetida and 1 tsp salt. Pressure cook for 4-5 whistles on high and then turn the heat to low and cook for another 30 mins. Switch off the heat and allow the steam to escape completely before opening the lid.
• Now in a pan melt the butter (or oil), to this add the cumin seeds. Once they splutter add the onions and cook until golden brown. Then add ginger garlic green chillies and cook until the raw garlic smell goes away.
• Stir in the tomato puree and cook till the water evaporates. At this point add in spices - salt, pepper, red chilli powder, coriander powder and garam masala. Mix well and cook till the masala starts oozing oil from sides. Add this tempering to the cooked dal and mix. Crush the kasuri methi (dry fenugreek leaves) between your palms and add to the dal.
• On low flame simmer the dal for 30mins -2 hours. Longer the better. Mash the dal with back of spoon for a few times and keep stirring intermittently and scraping the sides. Add water 1/4 cup at a time to adjust consistency in between. Lastly add cream and dollop of butter and give it a good stir. Simmer for another 15-20 mins.
• Our delicious Dal Makhani is ready to be served. Serve the dal makhani topped with some more butter, drizzle of cream, some cilantro and ginger slices (optional) with side of rice or roti/naan and some salad and chutney.
• Optional - Follow the steps for Dungar Method below to get that restaurant style dal Makhani with smoky flavor.

For Making Dal Makhani on Stove top

• Follow the same process as mentioned for coking in pressure cooker. First cook the lentils in thick bottomed pan for 50mins-1 hours covered stirring intermittently until they are soft. Make the tempering in a separate pan and once the lentils are cooked add tempering to cooked dal and then simmer for 1-2 hours on low flame. Finish with cream and dollop of butter.

Dungar Method (optional):

• Using tongs place a small piece of charcoal on flame until it red hot, turning occasionally so all sides are evenly hot.Place the hot coal piece into a small stainless steel bowl (that would fit inside the pot). Place the stainless steel bowl on a trivet inside the pot.
• Add 1/2 tsp of oil/ghee over the charcoal. You will see it immediately starts to smoke. Cover and keep it closed for a minute or two to infuse the smoky flavor to the dal. Keeping it for too long may lead to excessive smoky flavor so make sure not to exceed more than a min or two. Remove the bowl and mix. Dal Makhani is ready to be served.

Notes

• Highly recommend using store bought tomato puree to make the best Dal Makhani recipe. The store bought is concentrated and gives a great flavor and dark color which is signature trademark of this dal. 
• Simmer the dal on low heat stirring intermittently for long hours to get that creamy texture. Adjust the consistency by adding water 1/4 cup at a time while simmering. 
• Try my homemade Punjabi garam masala that goes very well with this recipe. 

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Happy Cooking!!
Shweta