Go Back
Dal Makhani Recipe | Creamy Black Lentil Dal

Dal Makhani Recipe | Creamy Black Lentil Dal

Dal Makhani is a creamy Indian black lentil dal made with whole urad dal, rajma, butter, cream, tomato, and simple spices. It is rich, comforting, and perfect with roti, naan, or rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: Indian, Punjabi
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup whole black urad dal
  • 1/4 cup rajma
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 1 teaspoon ginger-garlic paste
  • 2 medium tomatoes pureed or finely chopped
  • 1 green chili slit, optional
  • 1/2 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt as needed
  • 1 to 1 1/2 cups water as needed
  • 2 tablespoons fresh cream
  • 1 teaspoon kasuri methi crushed
  • 1 tablespoon fresh coriander leaves chopped
  • 1 small extra piece of butter optional

Equipment

  • Pressure cooker
  • Kadai or deep pan
  • Spatula

Method
 

  1. Wash the whole black urad dal and rajma well, then soak them overnight in enough water.
  2. Drain the soaked dal and rajma, and add them to a pressure cooker with 3 cups water, 1/2 teaspoon salt, and turmeric powder.
  3. Pressure cook for 7 to 8 whistles on medium heat, or until the dal and rajma become very soft.
  4. Let the pressure release naturally, then open the cooker and mash some of the dal lightly.
  5. Heat butter and oil in a kadai or deep pan.
  6. Add cumin seeds and let them splutter for a few seconds.
  7. Add chopped onion and cook until light golden.
  8. Add ginger-garlic paste and green chili, and cook for 1 minute.
  9. Add tomato puree or chopped tomatoes and cook until soft and the butter starts separating from the masala.
  10. Add red chili powder, coriander powder, and salt. Mix well and cook for 1 to 2 minutes.
  11. Add the cooked dal and rajma to the masala and mix well.
  12. Add 1 to 1 1/2 cups water as needed and simmer on low flame for 20 to 25 minutes.
  13. Add garam masala, crushed kasuri methi, and fresh cream. Mix well and cook for 2 to 3 minutes.
  14. Garnish with fresh coriander leaves and add a small piece of butter on top if using.
  15. Serve hot with naan, roti, paratha, or rice.

Notes

Soak the dal and rajma overnight for the best texture.
Cook the dal until very soft before adding it to the masala.
Simmer on low flame and stir often to avoid sticking.
Add hot water while reheating if the dal becomes too thick.