Dal Makhani
Dal makhani is a luxuriously creamy black lentil dish from Punjab that is traditionally slow cooked overnight for incredible depth of flavor. The combination of whole urad dal, rajma, butter, and cream creates a dish that is rich, comforting, and utterly unforgettable.
Slow-cooked black lentils simmered with butter and cream into one of the most indulgent Indian comfort foods.
Nutrition per serving
Ingredients
Legumes
Fat
Dairy
Sauce
Spices
Instructions
Pressure Cook the Lentils
Drain the soaked dal and rajma and transfer to a pressure cooker with plenty of fresh water and a pinch of salt. Pressure cook for 25 to 30 minutes until the lentils are completely soft and the skins begin to break. Alternatively, boil in a covered pot for 90 minutes. Do not drain the cooking liquid.
Build the Makhani Base
Melt 3 tablespoons of butter in a heavy pot over medium heat. Add finely diced onion and cook for 12 minutes until deeply caramelized. Add ginger garlic paste and cook for 2 minutes. Add crushed tomatoes and garam masala and cook for 15 minutes until the oil separates and the sauce is thick and dark.
Slow Simmer
Pour the cooked lentils along with all their cooking liquid into the tomato base. Stir well and bring to a gentle simmer. Using the back of a spoon, crush about one quarter of the lentils against the side of the pot to create a naturally thick and creamy texture. Simmer uncovered on the lowest heat for at least 90 minutes, stirring every 15 minutes.
Finish with Cream and Butter
Stir in the heavy cream and remaining tablespoon of butter in the final 10 minutes of cooking. Taste and adjust salt. The dal should be thick, glossy, and coat the back of a spoon. Serve topped with a swirl of cream and a small knob of butter alongside garlic naan or steamed rice.
Substitutions
Common mistakes
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