Dal Makhani (Mom's Authentic Recipe)
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Soaking Time
8 hrs
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Total Time
1 hr 30 mins
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Servings
5
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Calories
311 kcal
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Course
Main Course
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Cuisine
Indian
Dal Makhani (Mom's Authentic Recipe)
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There’s something truly magical about Dal Makhani—the rich, buttery, slow-cooked lentil dish from North India. It is made with whole black lentils (urad dal) and kidney beans (rajma), simmered in a velvety tomato-based gravy and finished with cream and butter. Learn to make restaurant-style Dal Makhani with my mom's authentic recipe and tips to get the best creamy dal.
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Ingredients
- 1 cup Black gram lentils (Sabut Urad Dal)
- 1/4 cup Red Kidney Beans (Rajma)
- 1 1/2 teaspoon salt
- 1 Bay leaf (Tej Patta)
- 1-2 Black Cardamom (Moti Elaichi)
- 1/4 teaspoon carom seeds (ajwain) optional, helps for digestion
- 4 cups water for stovetop pressure cooker, 3.5 cups for instant pot
- 1 tablespoon ghee
- 3 tablespoons butter I used amul butter, divided
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 pinch asafoetida (hing) optional, use gluten-free if needed or skip
- 1/2 cup yellow onion grated or finely diced (optional)
- 1 green chili pepper finely diced or slit lenghtwise
- 1/2 tablespoon ginger freshly grated or paste
- 6 cloves garlic freshly minced or paste
- 1/2 cup tomato puree use store-bought if possible, or puree 2 fresh tomatoes
- 2-3 teaspoon Kashmiri red chili powder or Deggi mirch, adjust to taste
- 1/2 teaspoon garam masala
- 1.5-2 cups water adjust as needed
- 1/4 cup cream
- Amul Butter for topping when served
- cilantro leaves to garnish
Dhungar (optional, for smokey flavor)
- 1 piece charcoal
- 1 teaspoon oil
Instructions
Pressure Cook the Dal
- Wash and rinse urad dal and rajma in a large bowl. Soak overnight in 3 cups of water.
- Drain the water in the morning and transfer the dal and rajma to a pressure cooker with 1 1/2 teaspoon salt, bay leaf, black cardamom, and ajwain. Add 4 cups of water (or 3.5 cups if using instant pot).
- Pressure cook on high-medium heat for 3 whistles, then reduce the heat to low-medium and cook for another 15 minutes. (For the instant pot, pressure cook on high pressure for 22 minutes)
- Let the pressure release naturally. The dal and rajma should be thoroughly cooked and melt-in-the-mouth soft. Check by mashing them with your fingers. Now, you can mash some of the dal and rajma using a potato masher or ladle. Don't overmash, you want to have some texture to the dal.
Make the Masala
- In a large pot or pan, heat 2 tablespoon of butter and ghee on medium heat.
- Once they melt, add the cumin seeds and let them sizzle. Then, add the asafoetida and then the onions. Cook the onions for around 5-6 minutes until they turn light golden.
- Add the ginger and garlic. Cook for 1 minute until the raw smell is gone.
- Add the tomato puree. Cook for 3 minutes while stirring continuously. The masala is cooked when oil starts oozing out from the sides.
- Add in the boiled dal, Kashmiri red chili powder and garam masala.
- Add 1 cup of water and stir it in. Bring to a boil, set heat to low, and simmer the dal uncovered for about 30-40 minutes. Sit at regular intervals so that the dal does not stick to the pan. You can add more hot water to adjust the consistency of the dal.
- Once the dal is simmered for 30 minutes, add the remaining 1 tablespoon butter and 1/4 cup cream and stir it. Simmer for another 5 minutes. The dal can be served as is or you can do the dungar method below to add a smokey flavor.
Dhungar Method (optional, for smokey flavor)
- Place a trivet and small steel bowl on top of the dal (it should not submerge in the dal). Heat a piece of charcoal over a direct flame until it is red hot. Now, place this hot charcoal in that steel bowl and pour 1 teaspoon of oil on top. This will make fumes come out of the charcoal. Immediately cover the pan with a lid for 5-7 minutes. The longer you keep, the smokier the dal gets. Remove the lid, the steel bowl with charcoal, and the trivet.
Serving
- Garnish dal makhani with chopped cilantro leaves, some more cream and serve with a dollop of butter.
Notes
- Tomato puree: If you cannot find store-bought puree, you can puree two ripe tomatoes and use that in the recipe.
- No Pressure Cooker: Add soaked dal and rajma to a large pot, add 5 cups of water and the whole spices, and bring to a boil. Then, simmer and let it cook for 70-80 minutes. Once cooked, ensure the dal is tender and can be mashed easily.
- Chana dal: Many people add chana dal when making dal makhani. You can add 2-3 tablespoons if you like.
- Optional Onion-Free Version: Some traditional Punjabi households make it without onions & garlic, focusing on tomatoes, cream, and whole spices.
- Kasoori Methi: I don't add it as my mom does not add it. If you like, add and crush 1 tablespoon of dried fenugreek leaves between your palms and add to the dal just before adding cream.
- Second Tempering: I did not add a second tempering. But if you like, you can heat 1 tablespoon of butter or ghee in a small pan. Add a pinch of hing, 2-3 sliced garlic and let them cook until the garlic is golden in about a minute. Then turn off the flame and add 1/2-1 teaspoon of Kashmiri red chili powder. Stir and top it on the dal.
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
33g
(11%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
39mg
(13%)
Sodium
824mg
(34%)
Potassium
319mg
(9%)
Fiber
11g
(44%)
Sugar
3g
(6%)
Vitamin A
763IU
(15%)
Vitamin C
9mg
(10%)
Calcium
72mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 824mg | 34% |
| Potassium | 319mg | 7% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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