Dal Makhni Recipe | Creamy & Rich Punjabi Black Lentil Curry

Dal Makhni, a beloved dish from the Punjab region of India, is celebrated for its rich, creamy texture and deep, hearty flavors.The name "Makhni" translates to "buttery," reflecting the generous use of butter and cream that gives this dal its signature richness. This iconic dish is traditionally made with whole black lentils (urad dal) and kidney beans (rajma), slow-cooked to perfection with butter, cream, and a blend of aromatic spices. .

Today, Dal Makhni is a favorite in Indian restaurants worldwide, enjoyed with Butter Naan, roti, or steamed Basmati Rice . Its luxurious taste and comforting nature make it a quintessential part of Indian cuisine, Dal makhani is often the centerpiece of North Indian feasts wedding and celebrations .A dish that brings families together around the table. Now, Let's make Dal Makhni with SK in a simple and easy way.

🕒 Recipe card:

Course: Main Dish (Lentils)

Cuisine: North Indian / Punjabi

Prep Time: 10 minutes (plus 8 hrs soaking)

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings: 4–5

🧮 Ingredients For Dal Makhni:

1. For the Dal:

1 cup black lentils (urad dal)

¼ cup kidney beans (rajma)

4 cups water (for boiling)

1 teaspoon salt (or to taste)

2. For the Gravy:

2 tablespoons ghee or butter

1 tablespoon oil

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

2 large tomatoes, pureed

1-2 green chilies, slit (optional)

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

½ teaspoon red chili powder (adjust to taste)

½ cup cream

1 tablespoon kasuri methi (dried fenugreek leaves)

Salt to taste

Fresh cilantro, chopped (for garnish)

🥧 How To make Resturent style Dal Makhani Step -by -step Recipe :

Step 1. Prepare the Lentils:

Soak the lentils and beans: Soak the black lentils and kidney beans in water overnight or for at least 8 hours.

Cook the lentils: Drain the soaked lentils and beans. In a large pot or pressure cooker, add the lentils, kidney beans, 4 cups of water, and salt. Cook until they are soft and tender (about 20-25 minutes in a pressure cooker or 1-1.5 hours on the stove top.

Step 2. Prepare the Gravy:

Heat the ghee/butter and oil: In a large pan, heat the ghee or butter with the oil over medium heat.

Sauté onions: Add the finely chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste: Stir in the ginger-garlic paste and sauté for a minute until fragrant.

Add tomatoes and spices: Add the tomato puree, slit green chilies, cumin seeds, coriander powder, garam masala, red chili powder, and salt. Cook until the oil separates from the mixture (about 8-10 minutes).

Step 3.Combine and Simmer:

Add cooked lentils: Add the cooked lentils and kidney beans to the tomato gravy. Mix well and adjust the consistency with water if needed.

Simmer: Let the dal simmer on low heat for about 15-20 minutes, stirring occasionally. This helps develop the flavors.(Dal Makhni should be creamy and slightly thick, not watery).

Step 4. Final Touches:

Add cream and kasuri methi: Stir in the cream and kasuri methi. Let it cook for another 5 minutes.

Garnish: Garnish with fresh cilantro.

🥘 Serving Suggestions:

Serve hot with naan, roti, or jeera rice., or even parathas or a complete North Indian meal. Also keep salad, papad or raita in a plate.

You can also drizzle a bit more cream on top for an extra touch of richness. Enjoy your delicious homemade Dal Makhni with Tandoori Roti and Garlic Naan.

See more Dal Recipe: Rajma, Punjabi Dal Tadka and Lauki Chana Dal.

🧑‍🍳 Expert Tips for Punjabi Dal Makhni:

1. Soaking Lentils:

Always soak black lentils and kidney beans overnight to ensure they cook evenly and become tender. This also helps in reducing cooking time.

2. Slow Cooking:

For the best flavor and texture, cook the dal on low heat for a longer time. If possible, use a slow cooker or simmer it on the stovetop for several hours. The slow cooking process enhances the creaminess and depth of flavor.

3. Using Ghee or Butter:

For an authentic taste, use ghee or butter, as they add richness to the dish. You can mix both for added flavor.

3. Adding Cream:

For a creamier texture, add heavy cream towards the end of the cooking process. You can also reserve some cream for garnishing before serving.

4. Kasuri Methi:

Don't skip the kasuri methi (dried fenugreek leaves) as it adds a unique flavor to the dal. Crush it lightly before adding to release its aroma.

5. Adjusting Spice Levels:

Adjust the amount of green chilies, red chili powder, and garam masala according to your spice preference.

6. Tomato Puree:

Using fresh tomatoes gives the best flavor, but you can also use canned tomato puree for convenience. Ensure it is of high quality for a rich taste.

7. Garnishing:

Garnish with fresh cilantro and an extra drizzle of cream just before serving to enhance the presentation and flavor.

8. Refrigerating and Reheating:

Dal Makhni tastes even better the next day as the flavors meld together. You can refrigerate leftovers and reheat them gently on the stove, adding a little water if it thickens too much.

9. For a smoky flavour

place a small piece of hot charcoal in a bowl inside the cooked dal. Drizzle with ghee, cover with a lid for 2,3 minutes, then remove. (This "dhungar method" is very popular and automatic)

10. Serving Suggestions:

Serve with fluffy naan, roti, or steamed basmati rice, and complement with a side of pickles or raita for a complete meal

💥 FAQs About Dal Makhni:

Q 1.What is the main ingredient in Dal Makhni?

The main ingredients in Dal Makhni are black lentils (urad dal) and kidney beans (rajma), cooked in a rich tomato-based gravy.

Q 2.How does the cooking method affect the texture of Dal Makhni?

Slow cooking allows the lentils to break down and release their starches, resulting in a creamy texture. Quick cooking methods may not achieve the same level of creaminess.

Q 3.Is there a secret ingredient that enhances the flavor of Dal Makhni?

Many chefs swear by adding a touch of fenugreek leaves (kasuri methi) and a bit of smoked charcoal for that authentic smoky flavor.

Q 4.Why is Dal Makhni considered a comfort food?

Dal Makhni is rich, creamy, and hearty, making it a satisfying dish that evokes a sense of warmth and comfort, especially during colder months.

Q 5.Can Dal Makhni be made ahead of time?

Yes, Dal Makhni can be prepared in advance and actually tastes better the next day, as the flavors meld together. Just reheat before serving.

Q 6.How can I make Dal Makhni richer and creamier?

For a richer taste, increase the amount of butter and cream added at the end of cooking. Using homemade cream instead of store-bought can also elevate the richness.

Q 7.What is the best way to store leftover Dal Makhni?

Store leftover Dal Makhni in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.

Q 8.Can I make Dal Makhni in an Instant Pot?

Yes, you can make Dal Makhni in an Instant Pot. Use the pressure cooking function for about 30 minutes after soaking the lentils and beans.

Q 9.What distinguishes Dal Makhni from other dal dishes?

Dal Makhni is distinct due to its creamy texture from butter and cream, while other dal dishes may have a thinner consistency and less richness.

Q 10.What spices are essential for authentic Dal Makhni?

Essential spices include cumin seeds, coriander powder, garam masala, turmeric, and red chili powder, which contribute to its rich flavor profile.

Q 11.Why do some people add sugar to Dal Makhni?

A pinch of sugar is often added to balance the acidity of the tomatoes and enhance the overall flavor of the dish, giving it a more rounded taste.

🎉 Summary on Dal Makhani:

Dal Makhni is a rich and creamy Punjabi delicacy made with black lentils and kidney beans, slow-cooked in butter, cream, and aromatic spices. This restaurant-style dish is comforting, flavorful, and pairs perfectly with naan, roti, or basmati rice. With simple ingredients and the right technique, you can easily recreate the authentic taste of Dal Makhni at home.