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Dal Makhani

Dal Makhani

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Dal Makhani is a legendary slow-cooked black lentil delicacy that defines the soul of Punjabi cuisine. It is prepared using whole black urad dal and kidney beans, simmered overnight on a low flame to achieve a butter-like consistency. The dish is celebrated for its deep earthy flavors, enriched with generous amounts of butter and fresh cream. The texture is incredibly smooth and velvety, offering a comforting warmth that is perfect for any special gathering. Serve it with lachha paratha or steamed basmati rice for a quintessential North Indian feast.

Dal Makhani Recipe
Creamy Black Lentils
Restaurant Style Dal Makhani
Punjabi Dal Makhani
Slow Cooked Black Dal
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Authentic Dal Makhani
Dal Makhani for Beginners
Rich Indian Lentil Curry
Best Creamy Dal
Prep Time12 hours
Cook Time60 mins
Servings6 People
DifficultyHard
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Ingredients

1 cup Whole Black Urad Dal
1/4 cup Rajma (Kidney Beans)
3 tbsp Butter
1/4 cup Fresh Cream
2 large Tomatoes (pureed)
1 large Onion (finely chopped)
1 tsp Ginger-Garlic paste
1 tsp Kashmiri Red Chili powder
1/2 tsp Kasuri Methi
Salt to taste
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Cooking Instructions

Tips & Secrets

  • The secret to a perfect Dal Makhani is slow cooking; the longer it simmers on a low flame, the better it tastes.
  • Always wash the lentils multiple times until the water runs clear to remove the black color from the skin.
  • Use white butter (Loni) if possible for a more authentic, home-style Punjabi flavor profile.
  • Adding a small pinch of nutmeg powder at the end can elevate the earthy aroma of the lentils significantly.

Nutritional Information(Per 250g)

Calories

280 kcal

Protein

12g

Fat

14g

Carbs

28g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.