Dal Makhani
An authentic vegetarian recipe from Chandigarh, India
Cook Time
90 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
200g Whole black lentils (urad dal)
50g Red kidney beans (rajma)
60g Butter
20ml Oil
2piece Onion
3piece Tomatoes
25g Ginger-garlic paste
80ml Fresh cream
8g Kashmiri red chilli powder
8g Coriander powder
5g Cumin seeds
4g Garam masala
3g Turmeric powder
5g Dried fenugreek leaves (kasuri methi)
8g Salt
1000ml Water
15g Fresh coriander leaves
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash and soak whole urad dal and rajma together in water overnight (at least 8 hours).
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Drain and pressure cook the soaked lentils with 600ml fresh water and salt for 6–7 whistles until completely soft and mushy. Alternatively, cook in a pot for 60–70 minutes.
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Lightly mash the cooked dal with the back of a spoon — it should be creamy but still have some whole lentils.
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In a heavy-bottomed pan, heat butter and oil together. Add cumin seeds and let them splutter.
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Add finely chopped onions and cook on medium heat until deep golden brown, about 10 minutes.
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Add ginger-garlic paste and sauté for 2–3 minutes until raw smell disappears.
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Add finely chopped tomatoes and cook until completely broken down and oil separates, about 8 minutes.
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Add Kashmiri red chilli powder, coriander powder, and turmeric. Cook the masala for 2 minutes.
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Pour the cooked dal into the masala. Mix well and add remaining water to adjust consistency.
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Simmer on very low heat for 20–25 minutes, stirring frequently to prevent sticking. The longer it simmers, the richer the flavour.
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Stir in fresh cream, garam masala, and crushed kasuri methi. Simmer for another 5 minutes.
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Finish with a knob of butter on top. Garnish with fresh coriander and a drizzle of cream. Serve hot with naan or rice.
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Chef's Tips
Overnight soaking is non-negotiable — it ensures the dal cooks evenly and becomes creamy
The slow simmer (dum) is what makes dal makhani special — restaurant versions are often cooked for 6–8 hours on a tandoor
Don't skip the butter finish at the end — it gives the dish its signature richness
Kasuri methi added at the end adds a subtle bitterness that balances the creaminess perfectly
About This Dish
Dal Makhani is a traditional vegetarian dish from Chandigarh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Overnight soaking is non-negotiable — it ensures the dal cooks evenly and becomes creamy - The slow simmer (dum) is what makes dal makhani special — restaurant versions are often cooked for 6–8 hours on a tandoor - Don't skip the butter finish at the end — it gives the dish its signature richness - Kasuri methi added at the end adds a subtle bitterness that balances the creaminess perfectly
Category
Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Medium