Dal Makhani Recipe

Ingredients

• 1 cup Whole Urad Dal (black lentils with skin, rinsed)
• 0.25 cup Rajma (red kidney beans, rinsed)
• 2 tbsp Chana Dal (split Bengal gram, rinsed)
• 5 cloves Garlic (peeled and lightly crushed)
• 1 tsp Salt (plus to taste at the end)
• 1 tsp Red Chili Powder (Kashmiri or Degi) (for pressure cooking stage)
• 2 tbsp Red Chili Powder (Kashmiri or Degi) (for tempering stage)
• 1 tsp Oil (neutral oil to prevent butter burning)
• 2 tbsp Unsalted Butter (for tempering, melted)
• 3 tbsp Sugar (added during tempering)
• 2 tbsp Sugar (added at final stage)
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 2 cup Tomato Puree (blended from 5 whole tomatoes, skins left on)
• 5 tbsp Fresh Cream (heavy whipping cream)
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
• 1 tsp Garam Masala Powder (split between tempering and final stage)
• as needed Water (to cover lentils during pressure cooking and to adjust consistency later)

Instructions

1. Wash and Soak the Lentils

   Place 1 cup whole urad dal, 1/4 cup rajma, and 2 tbsp chana dal in a large bowl. Rinse thoroughly by rubbing between your palms, changing water 3‑4 times until it runs clear. Soak the lentils for 10‑12 hours, then rinse again 2‑3 times until water is clear. Drain and set aside.

   Time: PT10H15M

2. Pressure Cook the Lentils

   Transfer the soaked lentils to the pressure cooker. Add 5 crushed garlic cloves, 1 tsp salt, 1 tsp red chili powder, and enough water to sit 1 inch above the lentils. Close the lid and cook on high flame for 4 whistles. Turn off the heat and let the pressure release naturally.

   Time: PT15M

3. Mash the Cooked Dal

   Open the cooker and check that the lentils and rajma are soft. Using a potato masher or flat‑bottomed spatula, gently mash the mixture—just enough to break the kidney beans and garlic while keeping most urad dal whole. Set the mashed dal aside in a bowl.

   Time: PT5M

4. Prepare the Tempering (Tadka)

   Wipe the pressure cooker clean and place it on medium heat. Add 1 tsp oil, then 2 tbsp unsalted butter. Once the butter melts (do not let it brown), stir in 2 tbsp ginger‑garlic paste and sauté for 1‑2 minutes. Add 2 tbsp red chili powder and 1/4 tsp garam masala; stir for 1 minute on low flame. Pour in 2 cups tomato puree, add a pinch of salt, and cook, stirring, for 4‑5 minutes until the butter and oil separate from the masala.

   Time: PT10M

5. Combine Dal with Tempering and Simmer

   Add the mashed dal to the cooked masala. Stir well, then add water as needed to reach a thick‑but‑pourable consistency (about 1‑1.5 cups). Bring to a rolling boil on high flame, then reduce to low/medium‑low and simmer, stirring occasionally, for 20‑25 minutes until the dal thickens and the flavors meld.

   Time: PT25M

6. Finish with Cream, Fenugreek, and Final Seasoning

   Turn off the heat. Stir in 5 tbsp fresh cream, 1 tsp dried fenugreek leaves (crushed), a large pinch of garam masala, and 2‑3 tbsp sugar. Mix thoroughly and taste; adjust salt if needed. Let the dal sit for a couple of minutes for the cream to meld.

   Time: PT5M

7. Serve

   Garnish with a drizzle of melted butter or a swirl of cream if desired. Serve hot with laccha tandoori paratha, naan, or jeera rice.

   Time: PT5M

Nutrition Facts

Calories

340

Protein

12 g

Carbohydrates

38 g

Fat

15 g

Fiber

10 g