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Dal Makhani

  • Nutrition Information (Estimated per serving): Calories: 350-400 kcal | Protein: 15g | Carbohydrates: 40g | Fat: 15g

  • The Story Behind Dal Makhani (History):

     Dal Makhani, meaning "buttery lentils," is a modern classic from Punjab, invented by Kundan Lal Gujral of the legendary Moti Mahal restaurant in Delhi. To create a rich vegetarian dish that could rival their famous Butter Chicken, they slow-cooked whole black lentils (urad dal) and kidney beans with a lavish amount of butter and cream. Its signature smoky flavor traditionally comes from simmering it for hours over a charcoal tandoor.

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  • Ingredients (English):

  • For Soaking: ¾ cup whole Black Lentils (Urad Dal), ¼ cup Kidney Beans (Rajma).

  • For Cooking: Soaked lentils/beans, 4 cups Water, Salt to taste.

  • For Masala: 2 tbsp Ghee or Butter, 1 large Onion (finely chopped), 1 tbsp Ginger-Garlic Paste, 2 large Tomatoes (pureed), 1 tsp Kashmiri Red Chili Powder, ½ tsp Garam Masala.

  • For Finishing: ¼ cup Fresh Cream, 1 tbsp Butter.

  • Method (English):

  • Soak & Cook: Wash and soak lentils and beans overnight. Pressure cook them with water and salt for 15-20 minutes until very soft.

  • Make Masala: Heat ghee. Sauté onions until golden. Add ginger-garlic paste, then tomato puree and spices. Cook until oil separates.

  • Combine & Simmer: Add the cooked masala to the dal. Mash some lentils to thicken. Simmer on low heat for at least 20 minutes.

  • Finish: Stir in fresh cream and a final tablespoon of butter before serving.


Pro Tips & Fun Facts (Tidbits):

  • The key to a creamy Dal Makhani is slow cooking. The longer it simmers on low heat, the creamier it gets. Don't rush the process! Also, for an authentic smoky flavor at home (dhungar method), you can place a small steel bowl in the center of the finished dal, add a hot piece of charcoal, pour a drop of ghee on it, and cover the pot for 2 minutes to trap the smoke.


    Instant Pot Method:

  •  Use "Sauté" to make the masala. Add soaked lentils/beans and 3 cups of water. Pressure cook on "High" for 30 minutes. Let pressure release naturally. Mash, then stir in cream and butter.

  • Air-Fryer Method:

  • Note: This recipe is not suitable for an Air-Fryer.


  • How To Make It Vegan

  • This is a classic vegan conversion. Replace Ghee/Butter with a high-quality vegan butter or a neutral oil. Replace all Cream with full-fat Coconut Milk or blended cashew cream.

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