Dal Makhani
दाल मखनी · Punjabi
Slow-cooked black lentils in buttery tomato gravy — a Punjabi classic that takes 8 hours to perfect. Worth every minute.
Ingredients
- 1 cup Whole black urad dal (sabut masoor)
- 1/4 cup Rajma (kidney beans)
- 4 tbsp Butter + 2 tbsp cream
- 2 Onions, finely chopped
- 3 Tomatoes, pureed
- 1 tbsp Ginger-garlic paste
- 1 tsp Red chilli powder
- 1/2 tsp Garam masala
- to taste Salt and sugar (1 tsp)
Nutrition (per serving)
Instructions (510 min total)
- 1
Soak urad dal and rajma overnight (8 hours). Pressure cook with salt for 6-8 whistles until very soft.
- 2
Mash lightly — about 30% of dal should be mashed for creamy texture.
- 3
In a pan, melt butter. Add onions, sauté until deep golden, about 15 minutes.
- 4
Add ginger-garlic paste, cook 2 minutes. Add tomato puree and cook until butter separates, 15 minutes.
- 5
Add chilli powder, salt and cooked dal. Mix well. Simmer on very low heat for 30 minutes stirring occasionally.
- 6
Add cream and garam masala. Simmer 10 more minutes. The dal thickens with time.
- 7
Finish with a dollop of butter. Serve with garlic naan or rice.
Tap each step to mark as done
Chef's Tips
- 💡The longer it simmers, the better it tastes — restaurants cook 8-12 hours
- 💡Add a charcoal smoke (dhungar) for authentic dhaba flavor
- 💡Never rush this dish — patience is the secret ingredient
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