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Dal Makhani Recipe: Creamy, Rich, and Flavorful Lentil Delight

The Dal Makhani Recipe is a beloved North Indian dish made with whole black lentils (urad dal) and kidney beans (rajma) simmered in a rich, buttery gravy. This creamy delicacy is often served at special occasions, celebrations, and family dinners. The slow cooking process allows the spices and lentils to blend beautifully, resulting in a dish that is full of depth and flavor. Dal Makhani pairs wonderfully with naan, paratha, or steamed rice, making it a perfect choice for both weekday meals and festive feasts.

Dal Makhani Recipe
Dal Makhani Recipe

Why is it Called “Dal Makhani”?

The name Dal Makhani translates to “buttery lentils,” which reflects the dish’s key ingredients. Dal refers to lentils, specifically black lentils and kidney beans, while Makhani comes from the Hindi word makhan, meaning butter. The liberal use of butter and cream in the dish gives it a luxurious and velvety texture. Dal Makhani originated in Punjab and has become an iconic part of Indian cuisine, loved for its rich, creamy taste and indulgent flavor.

How Should Dal Makhani Taste?

A perfectly prepared Dal Makhani should have a smooth, creamy consistency with a slight smoky flavor. The lentils should be tender and coated in a luscious, buttery gravy infused with aromatic spices. The flavor is a blend of mild heat from chili powder, tanginess from tomatoes, and richness from butter and cream. The slow-cooking process develops depth in the flavor, making the dish taste even better when enjoyed the next day. Dal Makhani is mildly spiced, rich, and comforting, creating a perfect balance of flavors.

Dal Makhani Recipe
Dal Makhani Recipe

How to Make it Super Yummy or Perfect?

To make the best Dal Makhani, follow these expert tips:

  1. Soak the Lentils Overnight: This ensures the lentils cook evenly and become soft.
  2. Slow-Cook the Dal: Allow the dal to simmer for hours to develop its depth of flavor.
  3. Use Butter Generously: Butter enhances the richness of the dish.
  4. Add a Final Cream Finish: A dash of cream before serving gives the dish its signature velvety texture.
  5. Let it Rest: Dal Makhani tastes even better the next day as the flavors mature.

Read More: Aromatic Vegetable Biryani Recipe: A Festive Indian Delight

Dal Makhani Recipe

Dal Makhani Recipe

Dal Makhani is a rich and creamy North Indian lentil dish made with black lentils, kidney beans, butter, and spices. It is perfect for festive meals or special dinners.
Prep Time 10 minutes
Cook Time 2 hours
Resting time 8 hours
Total Time 10 hours 10 minutes
Course Main Course
Cuisine North Indian
Servings 4
Calories 340 kcal

Equipment

  • Pressure cooker or large pot
  • Frying pan
  • Spatula

Ingredients
  

For the Lentils:

  • 1 cup whole black lentils (urad dal)
  • 1/4 cup kidney beans (rajma)
  • 4 cup water
  • 1/2 tsp turmeric powder
  • Salt to taste

For the Masala:

  • 3 tbsp butter
  • 1 onion (finely chopped)
  • 3 tomatoes (pureed)
  • 1 tbsp ginger-garlic paste
  • 2 green chilies (slit)
  • 1/2 tsp cumin seeds
  • 1/2 tsp red chili powder
  • 1 tsp garam masala
  • 1/4 cup fresh cream
  • 2 tbsp fresh coriander (for garnish)

Instructions
 

Soak the Lentils:

  • Soak the black lentils and kidney beans overnight in water.

Cook the Lentils:

  • In a pressure cooker, add the soaked lentils, turmeric, salt, and 4 cups of water.
  • Cook for 8-10 whistles until the lentils are soft and tender.

Prepare the Masala:

  • Heat butter in a pan and add cumin seeds.
  • Add chopped onions and sauté until golden brown.
  • Stir in the ginger-garlic paste and green chilies. Sauté for another minute.
  • Add tomato puree, red chili powder, and garam masala. Cook until the oil separates.

Combine Lentils with Masala:

  • Add the cooked lentils to the masala and mix well.
  • Simmer the dal for at least 30 minutes, stirring occasionally.

Add Cream and Butter:

  • Stir in fresh cream and another tablespoon of butter for extra richness.

Garnish and Serve:

  • Garnish with fresh coriander leaves.
  • Serve hot with naan, paratha, or steamed rice.

Notes

  • Variation: Add a pinch of smoked paprika for a smoky flavor.
  • Storage: Dal Makhani can be refrigerated for up to 3 days.
  • Serving Tip: Serve with garlic naan or jeera rice for a complete meal.

Conclusion

This Dal Makhani Recipe is a perfect way to indulge in the rich flavors of Indian cuisine. With its creamy texture and aromatic spices, it’s ideal for special occasions, family gatherings, or a comforting weeknight meal. Whether served with naan, paratha, or rice, Dal Makhani offers a delightful culinary experience. Try this recipe today and savor the luxurious taste of this iconic North Indian dish!

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