Dal Makhani
A rich and creamy Punjabi dal made by slow-cooking black lentils and kidney beans in a tomato-based gravy. This healthier take on the restaurant classic uses less oil and butter without compromising on the authentic, smoky flavor.
For 4 servings
5 steps. 90 minutes total.
- 1
Step 1
- a.In a pressure cooker, combine the soaked urad dal, rajma, 3 cups of water, and 0.5 tsp of salt.
- b.Secure the lid and cook on high heat for 6-7 whistles.
- c.Reduce heat and cook for 15 minutes, then turn off the heat.
- d.Let the pressure release naturally. The beans should be completely soft.
TIPNatural pressure release ensures the beans are cooked through and tender without breaking apart. - 2
Step 2
- a.Heat oil in a heavy-bottomed pan over medium heat.
- b.Add cumin seeds and let them sizzle for 30 seconds.
- c.Add the chopped onion and sauté until golden brown, about 6-7 minutes.
- d.Stir in the ginger-garlic paste and cook for another minute until the raw smell is gone.
- e.Add the tomato puree, red chili powder, and the remaining 0.5 tsp salt. Cook until the masala thickens and oil begins to separate, about 8-10 minutes.
TIPIf the masala starts to stick due to less oil, add a tablespoon of water to prevent burning. - 3
Step 3
TIPThe longer you simmer the dal, the creamier and more flavorful it will become. Don't rush this step. - 4
Step 4
- a.Stir in the garam masala, crushed kasuri methi, and butter.
- b.Turn off the heat. Let it cool for a minute, then slowly whisk in the yogurt until well combined.
- c.Garnish with fresh coriander leaves.
TIPAdding yogurt off the heat prevents it from curdling and provides a creamy finish without heavy cream. - 5
Step 5
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the lentils and beans overnight is crucial for even cooking and a creamy texture.
- 2Slow simmering is the key to a perfect Dal Makhani. It allows the flavors to meld together beautifully.
- 3Mashing some of the lentils while simmering helps to thicken the dal naturally.
- 4For a smoky flavor (dhungar method), place a small steel bowl in the dal, add a hot piece of charcoal, drizzle with a drop of ghee, and cover the pot for 2 minutes.
- 5This dal tastes even better the next day as the flavors deepen.
- 6Use a heavy-bottomed pan to prevent the dal from sticking and scorching at the bottom.
Adapt it for your goals.
Vegan
Replace butter with vegan butter or oil, and use a plant-based yogurt like cashew or coconut yogurt to make it completely vegan.
healthyHealthy
Omit the butter entirely and use only 1 tsp of oil. Rely on the low-fat yogurt for creaminess and add more vegetables like spinach for extra nutrients.
quickQuick
Use canned kidney beans and black lentils (rinsed well) to skip the overnight soaking and reduce pressure cooking time to just 15 minutes.
jainJain
Omit the onion and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil and increase the amount of tomato puree for the base.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of urad dal and rajma provides a high amount of protein, which is essential for muscle repair and growth.
High in Dietary Fiber
Lentils and beans are excellent sources of fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels.
Source of Essential Minerals
This dal is a good source of iron, magnesium, and potassium, which are vital for energy production, bone health, and maintaining blood pressure.
Frequently asked questions
Dal Makhani can be very healthy as it's rich in protein and fiber from lentils and beans. This version is made healthier by using minimal oil, butter, and using yogurt instead of heavy cream, making it suitable for a balanced diet.