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Punjabi Dal Makhani Recipe

Tanvi Srivastava
Creamy punjabi whole black gram (urad) & kidney beans (rajma) lentil dish best served with naan.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Indian
Servings 5 servings
Calories 294 kcal

Ingredients
  

For Cooking the lentils

  • ¾ cup(170g) sabut urad dal whole black gram lentils
  • ¼ cup(60g) rajma red kidney beans
  • 1 tablespoon ghee
  • 1 teaspoon ginger finely chopped or julinned
  • ½ tablespoon garlic finely chopped
  • 3 cup water
  • ½ teaspoon salt

Spices to add while boiling dal (skip any you don't have)

  • 1 large bay leaf
  • ¼ inch cinnamon stick
  • 1 small black cardamom skip if not available

For Tempering the lentils

  • 4 tablespoon butter I use kerrygold butter, use good quality butter
  • 1 tablespoon ghee
  • 1 medium (120g) onion red, yellow, white any work
  • ½ cup(100g) tomato sauce canned, use unflavored tomato sauce
  • 1 teaspoon garlic paste
  • ½ teaspoon ginger paste
  • 2 tablespoon tomato sauce or tomato puree
  • 1 cup hot water or as needed
  • ¾ teaspoon salt adjust to taste
  • 1.5 tablespoon butter for finishing, optional
  • ¼ to ⅓ cup heavy cream adjust quantity depending on how creamy you want

Spices

  • ¾ teaspoon kashmiri chili powder or paprika
  • ⅛ teaspoon nutmeg powder freshly grated
  • ¼ teaspoon garam masala powder
  • 1.5 teaspoon kasuri methi crushed, dry fenugreek leaves

Instructions
 

PRESSURE COOK THE LENTILS (This can be done a day ahead)

  • Soak the black urad lentils and kidney beans in enough water for atleast 12-18 hours. This lentil is pretty tough and depending on ambient temperature it might take up to 18- 24 hours for the lentils to soak properly.
  • Drain and add the soaked the dal and rajma to a pressure cooker along with water,chopped ginger & garlic, hing, salt, ghee, cinnamon and black cardamom.
  • Pressure cook the lentils on medium heat for 2-3 whistles, then reduce to low and let cook for about 10-15 minutes. Switch off the stove and then let the pressure release naturally. 
  • Open the pressure cooker lid. The lentils should hold shape, their skins slightly cracked and the grains tender(easily mushed). While the lentils are still hot, with the help of masher or back of a spoon, mash slightly. If you feel that the lentils are slightly tough to mash, pressure cook for another 1-2 whistles on medium.

TEMPER THE DAL

  • In a heavy bottom cooking pot (4 qt or larger) or kadhai (indian wok), heat up the butter on low heat. Don't let brown too much, we want light brown color. Add the onion paste and fry on low heat for 6-8 minutes while stirring regularly while raw smell is gone.
  • Once the onions are light brown, add the ginger & garlic paste and kashmiri red chilli powder. Fry for 30-40 seconds to cook off the raw smell of garlic.
  • Pour the tomato sauce next and add sugar. Mix and on low medium heat, cook for 2-4 minutes until you see butter beginning to seperate on the sides of the pot. Add the cooked lentils and mix very well.

SLOW COOK DAL MAKHANI

  • Add hot water before we set dal to slow cook. I add about ¾ cup to 1 cup water. Adjust depending on the desired consistency, however do not make it too runny.
  • Bring the dal to a slow boil and then reduce the heat to low. Let simmer for about 30-35 minutes. Stir from time to time while the dal is slow cooking. The lentils will thicken and the flavors will develop.
  • Once the lentils have slow cooked enough, finish with kasuri methi, garam masala, a little bit of freshly grated nutmeg, a few tablespoons of butter and heavy cream.
  • Let simmer on low heat (dont let boil after you've added cream) for another 10 -12 minutes.
  • Smoky flavor - Smoke the dal using dhungar method. Place a small bowl on top of dal. Heat up a piece of charocal over open fire. Place the hot coal in a bowl. Drizzle ghee over the hot charcoal. Immediately cover and let smoke for maximun 1-2 minutes else smoky flavor will get overpowering. It is similar to how I smoke dal bukhara.
  • Let the dal rest for atleast 30 minutes before serving. They get better as they sit.
  • Garnish with little heavy cream, chopped cilantro, green chillies or ginger (if desired) before serving.

Video

Notes

5 TOP TIPS FOR BEST DAL MAKHANI
  1. Soak The Lentils - Soaking sabut urad dal and rajma softens their skin and they swell. This not only reduces the cooking time but also the lentils cook out creamier. I have never cooked unsoaked urad lentils and I don't recommend.
  2. Slow Cook & Simmer - Slow-cooking and simmering the lentils makes them develop creamy consistency naturally since the startches in the lentils slowly release. Slow cooking also allows the flavors of different spices that we add to blend togther in a cohesive way.
  3. Regular Stirring - Urad lentils tend to become sticky as they cook. Stirring the dal while it cooks helps prevents dal from sticking or scorching at the bottom of the pot. Secondly, stirring helps break down the lentils, creating a creamier consistency. You also get to feel and monitor the consistency of dal when you stir while it slow cooks.
  4. Don't go overboard on Onion & Garlic - The prominent taste in dal makhani should be that of dal. Too much onion and garlic can get overpowdering and mask the flavor of lentils. We want to use them to complement the flavor of the lentils. Also dont grind the onion or garlic else they become too strong.
  5. Be light handed with spices - A well made dal makhani is all about simplicity. Similar to onin & garlic, spices can also get overwhelming pretty easily and dominate the natural taste of lentils. We want a hint of spices in dal makhani.
Refer to the blog post for additional  tips. 
STORING & REHEATING
  • Refrigerator: Cool down dal makhani to room temperature and transfer it to an airtight container. Consume the refrigerated dal within 3-4 days for best freshness.
  • Freezing - If you wish to freeze dal makhani,dont add heavy cream. Cool down the dal completely, portion it and freeze using airtight containers or freezer bags for 3-4 weeks.
  • Reheating - It is natural for dal to thicken as you store it. You can adjust the consistency using water or heavy cream.You may reheat over stove or in microwave. Heat over medium-low heat on stove, stirring occasionally. Add a dollop of butter or splash of heavy cream once hot. You could microwave for 20-30 seconds, stir 1-2 times in between. For frozen dal, add the frozen dal to a sauce pan, add ¼ cup water and heat up. Once hot, add heavy cream and butter to finish the dal.
Serving Ideas
    • Serve dal makhani with indian flatbreads like soft and doughy naan or crisp charred tandoori rotis or flaky plain parathas.
    • If you prefer rice, serve with plain steamed basmati rice, jeera rice, pulao or biryani.

Nutrition

Calories: 294kcalCarbohydrates: 24gProtein: 9gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 29mgSodium: 493mgPotassium: 285mgFiber: 8gSugar: 3gVitamin A: 763IUVitamin C: 14mgCalcium: 63mgIron: 3mg
Keyword dal makhani recipe, punjabi dal makhani recipe
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