Dal Makhani
Dal Makhani is a slow-cooked Punjabi dal of whole black urad and rajma simmered with tomato, butter, and cream until the gravy turns silky and the lentils almost melt. The flavour is rich and gently spiced, with a deep, rounded savouriness that only builds with time on low heat. Be clear about the timings before you start: the overnight soaking of the lentils and most of the long, low simmer are inactive time — the dal needs an occasional stir, not constant attention, and the hands-on work is short. That inactive time is counted in the prep and cook figures below, so the total is honest. Serve it with naan, jeera rice, or plain rotis for a weekend lunch or a special dinner. One practical tip: keep the simmer truly low — a hard boil makes the gravy thin and harsh instead of creamy.
Ingredients
14 itemsStep-by-Step Instructions
9 steps-
1
Step 1
Combine the rinsed black urad dal and rajma in a large bowl, cover generously with water from the measured 1.5 litres, and soak for 8 hours or overnight. This soaking is inactive time and is included in the prep time above. Drain before cooking.
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2
Step 2
Add the soaked lentils to a pressure cooker with fresh water from the measured quantity, enough to cover them by about 5 cm. Pressure cook on medium heat for 8–10 whistles, until the lentils are completely soft and the rajma can be mashed between your fingers. Let the pressure release naturally.
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3
Step 3
Melt the butter in a heavy-bottomed pan on medium heat. Add the onion puree and cook for 8–10 minutes, stirring often, until it turns golden and the raw smell goes.
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4
Step 4
Add the ginger paste and garlic paste and fry for 1 minute. Add the tomato puree and Kashmiri red chilli powder and cook for 8–10 minutes, until the mixture thickens and the butter begins to separate at the edges.
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5
Step 5
Add the cooked lentils along with their cooking liquid and the salt. Mash a small portion of the lentils against the side of the pan with the back of a ladle to help thicken the gravy.
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6
Step 6
Simmer on the lowest heat for 60–75 minutes, stirring every 10–15 minutes and scraping the base, adding a little of the remaining measured water at a time if the dal becomes too thick. This long simmer is mostly inactive time — the dal largely looks after itself between stirs — and it is counted in the cook time above.
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7
Step 7
Crush the kasuri methi between your palms and stir it in, along with the garam masala. Simmer for 5 more minutes.
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8
Step 8
Stir in the fresh cream, reserving a spoonful for garnishing if you like, and simmer gently for 2 minutes without boiling hard. Switch off the heat.
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9
Step 9
Garnish with the fresh coriander leaves and the reserved cream, and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
