Dal Makhani Recipe – Rich, Creamy, and Flavorful Punjabi Lentil Delight

Dal Makhani Recipe – Rich, Creamy, and Flavorful Punjabi Lentil Delight

Discover how to make restaurant-style Dal Makhani at home. This creamy, buttery lentil dish from Punjab is perfect for dinner and pairs wonderfully with naan or rice.

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Dal Makhani Recipe – Rich, Creamy, and Flavorful Punjabi Lentil Delight

Dal Makhani is a beloved Punjabi dish that has become a star of Indian cuisine around the world. It is made with black lentils (urad dal), red kidney beans (rajma), butter, and cream, slowly cooked to perfection with aromatic spices. Its name itself speaks volumes—Dal means lentils and Makhani means buttery, describing its signature rich and velvety texture.

Whether you’re preparing a festive meal, a family dinner, or simply craving something warm and indulgent, Dal Makhani is always a great choice. This article will walk you through how to make restaurant-style Dal Makhani at home.

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🧾 Ingredients

For Pressure Cooking:

• 1 cup whole black urad dal (black lentils)
• 1/4 cup rajma (red kidney beans)
• 4 cups water
• Salt to taste

For Gravy:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 medium onion (finely chopped)
• 2 medium tomatoes (pureed)
• 1 tablespoon ginger-garlic paste
• 1 green chili (slit)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 cup fresh cream
• Water as needed

For Garnish:

• Fresh cream or butter
• Coriander leaves (chopped)

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🧑‍🍳 How to Make Dal Makhani – Step-by-Step

Step 1: Soak and Cook the Lentils

1. Wash and soak urad dal and rajma overnight (or for at least 8 hours).
2. Drain and add to a pressure cooker with 4 cups water and salt.
3. Pressure cook for 6–7 whistles or until lentils are soft and mashable.
4. Lightly mash the cooked dal to enhance the creamy texture.

Step 2: Prepare the Masala Base

1. Heat butter and oil in a deep pan or kadai.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and green chili; sauté until raw smell disappears.
5. Stir in tomato puree and cook until the oil separates from the masala.
6. Add turmeric, red chili powder, and a pinch of salt. Mix well.

Step 3: Combine Dal with Masala

1. Add the cooked dal and beans to the pan.
2. Mix well and add water to adjust consistency (creamy, not watery).
3. Let it simmer on low heat for 30–40 minutes, stirring occasionally.
4. Add garam masala and fresh cream; cook for another 5–10 minutes.
5. Add a small cube of butter for extra richness.

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🍽️ Serving Suggestions

Dal Makhani tastes divine when served hot with:

• Butter naan or garlic naan
• Steamed basmati rice or jeera rice
• Laccha paratha or tandoori roti

Top with fresh cream and a sprinkle of coriander for a restaurant-style finish.

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💡 Tips for the Best Dal Makhani

• Slow cooking is the secret to deep, developed flavors—let it simmer longer.
• Butter and cream are key—don’t skip them if you want the authentic taste.
• Use freshly crushed ginger and garlic for a more aromatic base.
• If possible, use charcoal smoke for a restaurant-like smoky flavor (dhungar method).
• Soaking lentils well ensures faster and more even cooking.

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🥣 Health Benefits

Although rich and buttery, Dal Makhani offers nutritional value:

• Urad dal is high in protein, iron, and fiber.
• Rajma adds additional plant-based protein.
• Cream and butter provide energy and flavor (use in moderation for a balanced meal).

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✅ Conclusion

Dal Makhani is more than just a dish—it’s comfort food, celebration food, and an all-time favorite across generations. With this simple and flavorful recipe, you can recreate the magic of Punjabi kitchens in your home. Slow-cooked, creamy, and full of flavor, Dal Makhani is perfect for special occasions or a comforting weeknight dinner.

Give this recipe a try and impress your family and guests with your culinary skills!

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