Dal Makhni is one of the most beloved dishes in Indian cuisine, especially in North India. This creamy, buttery, and flavorful dal is a staple in Punjabi households and a highlight on every restaurant menu. Traditionally slow-cooked for hours, Dal Makhni brings out deep, rich flavors that make it truly irresistible. The combination of black urad dal (black gram) and rajma (kidney beans), simmered with aromatic spices, butter, and cream, creates a velvety texture and an indulgent taste.

Whether served at a festive gathering or a simple family dinner, Dal Makhni is a dish that never fails to impress. Let’s dive into the authentic Dal Makhni recipe so you can recreate this restaurant-style favorite at home!

Dal Makhni Recipe

Prep Time: 8 hours (soaking)
Cook Time: 1 hour
Total Time: 9 hours
Servings: 4

Ingredients

For Cooking the Lentils

• 1 cup whole black urad dal (black gram)
• ¼ cup rajma (kidney beans)
• 4 cups water
• 1 teaspoon salt
• ½ teaspoon turmeric powder

For the Gravy

• 2 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, pureed
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala
• ¼ teaspoon kasuri methi (dried fenugreek leaves), crushed
• ¼ cup fresh cream
• 2 tablespoons butter (for garnish)
• 2 tablespoons fresh coriander, chopped (for garnish)

Instructions

Step 1: Soak and Cook the Lentils

1. Rinse the urad dal and rajma thoroughly. Soak them in water overnight (or for at least 8 hours).
2. Drain and transfer to a pressure cooker. Add water, salt, and turmeric powder.
3. Cook for 6–8 whistles on medium heat or until the lentils are soft and mushy. Mash slightly for a creamy texture.

Step 2: Prepare the Gravy

4. Heat butter and oil in a pan. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until golden brown.
6. Stir in ginger-garlic paste and cook until the raw smell disappears.
7. Add tomato puree and cook until the oil separates from the masala.
8. Mix in red chili powder, coriander powder, and garam masala.

Step 3: Combine Everything

9. Add the cooked dal to the gravy and stir well. Adjust water as needed for desired consistency.
10. Simmer on low heat for at least 30–40 minutes, stirring occasionally for a rich, creamy texture.
11. Stir in kasuri methi and fresh cream, mixing well.

Step 4: Garnish and Serve

12. Garnish with butter and fresh coriander.
13. Serve hot with naan, roti, or steamed basmati rice.

What to Serve with Dal Makhni?

Dal Makhni pairs best with:

• Butter Naan – A classic combination that never fails.
• Jeera Rice – The mild flavors of cumin rice balance the richness of dal.
• Tandoori Roti or Lachha Paratha – Perfect for scooping up every creamy bite.
• Steamed Basmati Rice – For a simple yet delicious meal.

Why is Dal Makhni So Popular?

The beauty of Dal Makhni lies in its simplicity and indulgence. The slow cooking process enhances the texture and blends the flavors beautifully, making it taste even better the next day! Though deeply rooted in Punjab, Dal Makhni has gained worldwide recognition. Whether served at a grand wedding feast or a cozy family dinner, this dish holds a special place in every food lover’s heart.

Tips for the Best Dal Makhni:

✔️ Slow cooking enhances the flavor – the longer, the better!
✔️ Use full-fat cream and butter for restaurant-style richness.
✔️ Mash some dal for a naturally creamy texture.

Try making this at home, and let the flavors transport you straight to the streets of Punjab! 🍛✨

Also Read – Punjabi Dal Tadka Recipe – A Flavorful and Authentic Indian Delight