Dal Makhani Recipe (Creamy Black Lentil Curry) 🫘

Short Description:
Dal Makhani is a legendary Punjabi dish made from whole black lentils (urad dal) and red kidney beans (rajma), slowly simmered with butter, cream, and aromatic spices. Known for its rich, smoky flavor and velvety texture, this dish is a true celebration of North Indian comfort food.

📊 Recipe Details

• ⭐ Rating: 9.6/10

• 🧠 Difficulty Level: Medium

• 💰 Budget: $3 – $5 USD

• ⏱️ Cooking Time: 1.5 – 2 hours

• 🍽️ Category: Vegetarian

• 🔥 Meal Type: Lunch / Dinner / Festive

• 👥 Serving Size: 4–5 persons

🧪 Nutrition Facts (Per Serving)

• 🍛 Calories: ~280 kcal

• 💪 Protein: ~11g

• 🥓 Fats: ~14g

• 🍞 Carbohydrates: ~28g

🛒 Ingredients

Lentil Base:

• ¾ cup whole black urad dal (black gram)

• 2 tbsp rajma (kidney beans)

• 3 cups water (for pressure cooking)

• Salt to taste

• ½ tsp turmeric

For Gravy:

• 2 tbsp butter + 1 tbsp oil

• 1 large onion (finely chopped)

• 1 tbsp ginger garlic paste

• 2 large tomatoes (pureed)

• ½ tsp red chili powder

• 1 tsp garam masala

• 2 tbsp fresh cream

• ½ tsp kasuri methi

• 1 pinch hing (asafoetida) (optional)

• ½ tsp sugar (optional for balance)

• Water to adjust consistency

👨‍🍳 Step-by-Step Instructions

🫙 Step 1: Soak & Pressure Cook

1. Soak urad dal and rajma overnight (8 hours).

2. Pressure cook with salt, turmeric, and 3 cups water for 7–8 whistles or until soft and mushy.

🍅 Step 2: Prepare the Gravy

1. In a pan, heat butter and oil.

2. Add onions, sauté until golden brown.

3. Add ginger garlic paste and cook until aromatic.

4. Add tomato puree and cook until oil separates.

🍲 Step 3: Mix Dal & Simmer

1. Add boiled dal and beans to the pan.

2. Mix well, add water to adjust consistency.

3. Add red chili powder, garam masala, salt (to taste), sugar.

4. Simmer on low flame for 30–40 minutes, stirring occasionally.

🧈 Step 4: Final Touch

1. Crush kasuri methi and stir it in.

2. Add cream and stir. Simmer for 5 mins.

3. Garnish with cream or butter before serving.

🍽️ Serving

• Serves: 4–5 people

• Best With: Butter naan, jeera rice, tandoori roti

• Storage: Stays great in the fridge for up to 3 days

• Tastes Better: The next day (flavors deepen!)

💡 Tips

• Use slow cooking for 1–2 hours for authentic flavor.

• For a smoky dhaba-style twist, do dhungar (coal smoke method).

• Add cream only at the end to prevent curdling.

• Use ghee instead of butter for deeper flavor.

🧾 About the Dish

🌍 Origin & History

Dal Makhani was made famous by Punjabi restaurants and dhabas in post-independence Delhi. It’s an evolved version of the traditional maa ki dal (black gram dal), enhanced with butter (makhan) and cream for richness. It is now a star dish in Indian cuisine across the globe.

🥄 Taste Profile

• Texture: Thick, rich, and velvety

• Flavor: Creamy, mildly spicy, with deep smoky undertones

• Aroma: Inviting, buttery, spiced

📍 Where Can You Use This Recipe?

• Festive Indian meals

• Dinner parties

• Vegetarian menu planning

• Restaurant-style homemade meals

• Comfort food evenings

👤 Who Should Eat It?

• Vegetarians and protein-seekers

• Kids and adults alike

• Perfect for festive feasts, date nights, or Sunday lunches

🙅‍♂️ Who Should Avoid It?

• People on low-fat or dairy-free diets

• Those with lactose intolerance

• Not ideal for low-carb or keto diets

➕ Bonus Variations

• Vegan Dal Makhani – use coconut cream or cashew paste and vegan butter

• Spicy Version – add green chilies or extra garam masala

• No Onion Garlic Version – skip aromatics for a sattvic dish