How to Make Delicious Dal Makhani at Home

Overview of Dal Makhani

Dal Makhani, in Pakistani style, is a rich and creamy lentil dish made with black lentils and kidney beans, simmered in aromatic spices, butter, and cream.

Timeline:

* Prep Time: 15 minutes (plus 6–8 hours soaking)

* Cook Time: 1.5 to 2 hours (can be shortened with a pressure cooker)

* Total Time: 2 hours

* Yield: Serves 4–6

🧾 Ingredients of Dal Makhani

🔸 Lentils:

* 1 cup whole urad dal (black gram)

* 2 tablespoons rajma (kidney optional but traditional

* Water for soaking and cooking

 🔸 For Cooking Dal:

* 4 cups water (or more as needed)

* Salt to taste

* ¼ tsp turmeric (optional)

 🔸 For the Masala (Gravy Base):

* 2 tablespoons of butter & 1 tablespoon of oil

* 1 medium onion, finely chopped

* 1 tbsp ginger-garlic paste

* 2 medium tomatoes, pureed

* 1–2 green chilies, finely chopped (optional)

* 1 tsp cumin seeds

* 1 tsp red chili powder

* 1 tsp coriander powder

* ½ tsp garam masala

* ½ tsp kasuri methi (dried fenugreek leaves), crushed

* Salt to taste

 🔸 Finishing Touch:

• ¼ to ½ cup fresh cream

• 1–2 tbsp butter

• Fresh coriander, chopped

• Additional butter or cream for garnish (optional)

Step-by-Step Instructions for Dal Makhani:

 🔹 Step 1: Soak and Cook the Lentils

1. Thoroughly rinse the rajma and urad dal.  Soak for at least 6 to 8 hours or overnight in lots of water.
2. Empty and rinse once more.  Put the soaked dal and rajma, 4 cups water, a pinch of salt, and turmeric in a saucepan or pressure cooker.
3. Boil for 60 to 90 minutes until soft and creamy, or pressure cook for 6 to 8 whistles.  It should be easy to mash rajma between your fingers.

 🔹 Step 2: Prepare the Masala

1. Heat 1 tablespoon oil and 2 tablespoons butter in a big pan.
2. Sizzle the cumin seeds after adding them.
3. Sauté the chopped onions until they turn golden.
4. Sauté the ginger-garlic paste for one to two minutes, or until it becomes fragrant.
5. Cook until the oil separates after stirring in the tomato puree.
6. Add the powder of chili red and powder of coriander and salt, and chilies of green (if
7. using)., and coriander powder.  Cook till the masala is cooked through and thick.

 🔹 Step 3: Combine and Simmer

1. Add the cooked dal to the masala. Stir thoroughly.
2. Add water as needed to adjust consistency — dal makhani is creamy and medium-thick.
3. Simmer for 30 to 45 minutes over low heat, stirring regularly to prevent sticking. It tastes better the longer it simmers.

🔹 Step 4: Finish with Cream and Butter

1. Once thick and well-cooked, stir in cream, kasuri methi, and garam masala.
2. Simmer for an additional five minutes and add one or two teaspoons of butter.
3. adjust salt as to taste and spices as needed.

🔹 Step 5: Garnish and Serve

• A swirl of cream

• A dollop of butter

• Fresh chopped coriander

Best served Dal Makhani:

• Butter naan

• Garlic naan

• Jeera rice

• Tandoori roti

 ✅ Tips for Authentic Flavor

• Slow cooking brings out the richness—simmer as long as possible.
• The secret to the creamy texture is using butter and also cream.
• Place a piece of hot coal in a small bowl, add a few drops of ghee, place the bowl inside the dal pot, and cover tightly for 5 minutes.