Dal Makhani is a Punjabi delicacy that oozes a delicious flavour and velvety texture. In this authentic Punjabi recipe, cooked lentils and kidney beans are simmered in a rich onion-tomato masala base, topped with dollops of fresh cream and butter.
What is Dal Makhani?
Dal Makhani translates to “buttery lentils” in Hindi. It’s a slow-cooked dish made from black gram dal (urad dal) and kidney beans (rajma), simmered in a flavorful tomato-based gravy enriched with butter and cream. This dish is famous for its complex flavors, which are heightened by the smoky essence achieved through a traditional “dhungar” (smoke infusion) method.
Health Benefits of Black Gram Dal (Urad Dal)
- Rich in Protein: Essential for muscle repair and overall growth.
- High in Fiber: Promotes digestive health and prevents constipation.
- Packed with Iron: Helps combat anemia and boosts energy.
- Low Glycemic Index: Aids in blood sugar control, making it ideal for diabetics.
Dal Makhani Punjabi Recipe:
Creamy and buttery Dal Makhani is a mouth-watering delicacy from Punjab. Traditionally, Dal Makhani, made with whole black lentils and red kidney beans, was cooked on a charcoal fire for hours to get a creamy texture. Generous amounts of cream and butter were added.
- For this recipe of Daal Makhni, firstly soak black gram, chana dal and rajma overnight.
- Next morning drain out the water, wash and pressure cook the dals/rajma with salt and turmeric until soft.
- Then cool and grind about half cup of the dals to paste. Keep aside.
- Next chop tomatoes, onions, garlic, ginger and coriander leaves. Slit a green chilli.
- Heat ghee in a pan and toss in cumin seeds. When they start to sizzle, add finely grated ginger and garlic and a pinch of asafoetida. Sauté until the garlic turns light brown.
- Tip in the chopped onion and green chilli and sauté for 2-3 minutes till the onion turns translucent.
- Slide in the chopped tomato and cook for 2-3 minutes till they turn soft.
- Sprinkle turmeric, chilli and garam masala powder and mix everything together.
- Add the boiled dals and dal paste. Stir well and check for salt.
- Pour half a cup of the cooking liqueur, cover with a lid and cook on medium flame till you get the desired consistency. The dal will release the best flavours when it’s simmered over low heat for a long time.
- Add a dollop of butter on top, garnish with coriander leaves and remove.
- Serve delicious Dal Makhani with Naan.
If you are searching for more pressure-cooker recipes, then do try out Vegetable Sambar
Dal Makhani Serving Suggestions
- Serve hot with naan, butter roti, or steamed basmati rice.
- Pair with a side of cucumber raita or a fresh green salad for a complete meal.
- For a festive touch, serve with jeera rice and a dollop of homemade butter.
Variations for Kaali Maa Ki Dal
- Vegan Dal Makhani: Replace butter and cream with coconut milk or cashew cream.
- Instant Pot Dal Makhani: Use an Instant Pot for faster cooking.
- No Onion, No Garlic: Omit onions and garlic for a satvik version.
- Low-Calorie Dal Makhani: Skip the cream and use low-fat yogurt for creaminess.
Tips for Perfect Dal Makhani
- Soak the Lentils Overnight: This ensures they cook evenly and become creamy.
- Slow Cook for Maximum Flavor: Let the dal simmer for as long as possible to develop deep, rich flavors.
- Use Fresh Cream and Butter Generously: These are key to its signature taste and texture.
- Smoke It: Infuse a smoky flavor using the dhungar method for an authentic restaurant-like taste.
- Adjust Consistency: Add water gradually to get the perfect creamy texture.
Whole Black Lentils with Butter & Cream Recipe details:
Dal Makhani Punjabi Recipe
Dal Makhani is more than just a dish; it's an emotion for food lovers worldwide. Originating from Punjab, this rich, creamy lentil curry has graced countless celebrations and family meals. The velvety texture, smoky aroma, and depth of flavors make it a star of North Indian cuisine. Whether you're hosting a dinner party or simply craving comfort food, Dal Makhani promises to be a crowd-pleaser that leaves everyone asking for seconds.
Servings: 4
Calories: 250kcal
Ingredients
- Sabut urad dal/Whole Black Gram Dal – 2/3rd cup
- Chana Dal/Bengal Gram – 1/3rd cup
- Rajma/ Red Kidney Beans – 2 tbsp
- Ghee -2 tbsp
- Cumin Seeds – 1 tsp
- Asafoetida – ½ tsp
- Ginger – 1 tbsp chopped
- Garlic – 1 tbsp chopped
- Onions – 2 medium chopped
- Tomatoes – 2 medium chopped
- Green Chilli – 2 chopped
- Turmeric – ½ tsp
- Salt – 1 tsp
- Red Chilli Powder – 1 tsp
- Garam Masala Powder – ½ tsp
- Butter – ½ tbsp
- Coriander leaves – 2 tbsp chopped.
Instructions
- Wash the black gram, chana dal and rajma properly and soak overnight. Next morning, drain the water and wash the dals/rajma. Place in a pressure cook with about 5 cups of water, salt and ¼ tsp turmeric and cook until soft. Remove into a bowl and reserve the cooking liqueur.
- Take about half cup of the boiled dals/rajma and grind to paste. Keep aside.
- Chop onions, tomatoes, ginger, garlic and coriander leaves. Slit the green chilli.
- Heat 2 tbsp ghee in a pan and add a teaspoon of cumin seeds. Sauté and then toss in 1 tbsp of chopped and pounded ginger, 1 tbsp of finely chopped garlic and a pinch of asafoetida. Sauté till the garlic turns slightly brown.
- Add chopped onions and green chilli and sauté for 2-3 minutes till the onions turn soft.
- Add chopped tomatoes and cook covered for 7-8 minutes until soft.
- Add turmeric, chilli powder and garam masala powder. Mix well. Add the cooked dal and dal paste. Combine well and adjust the salt.
- Add about ½ cup dal liqueur and cook covered till you get a thick consistency. Keep stirring in-between to prevent the dal from sticking to the bottom of the pan.
- Add 1 tsp of butter on top. Garnish with coriander leaves and serve hot.
- Enjoy hot and delicious Dal Makhani with Naan or Parathas.
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