Dal Makhani is a rich and creamy Punjabi delicacy made with whole black lentils (urad dal) and kidney beans (rajma), slow-cooked with butter, cream, tomatoes, and aromatic spices. Famous for its velvety texture and smoky flavor, this iconic North Indian dish is a favorite at family gatherings and restaurants. Dal Makhani pairs perfectly with naan, butter roti, jeera rice, or steamed basmati rice.
Soak whole black lentils and kidney beans overnight.
Pressure cook the lentils and beans until they are soft and tender.
Heat butter or ghee in a pan and sauté cumin seeds, ginger, garlic, and onions until golden.
Add tomato puree, red chili powder, turmeric, coriander powder, garam masala, and salt. Cook until the oil separates.
Mix the cooked lentils and beans into the masala and simmer on low heat for 30–40 minutes, stirring occasionally.
Add fresh cream and a little butter, then cook for another 5–10 minutes for a rich, creamy texture.
Garnish with cream and fresh coriander leaves, and serve hot with naan or rice.
Whole black lentils (urad dal)
Kidney beans (rajma)
Butter
Fresh cream
Tomato puree
Ginger-garlic paste
Garam masala and other Indian spices
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