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Dal Makhani Recipe (Authentic Punjabi Style) Recipe

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3.9 from 13 reviews

Authentic Punjabi Dal Makhani is a rich and creamy lentil dish made with whole urad dal and rajma, slow-cooked with aromatic whole spices, tomatoes, butter, and cream. This traditional recipe features a smoky infusion from the dhungar method, delivering deep, complex flavors that pair beautifully with Indian breads or rice.

Ingredients

Lentils and Beans

  • ¾ cup or 140 grams whole urad dal (whole black gram)
  • ¼ cup or 40 grams rajma (kidney beans)
  • 3 cups water (for pressure cooking)

Spices and Whole Aromatics

  • ½ teaspoon cumin seeds
  • 2 to 3 cloves
  • 2 to 3 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon stick
  • 1 tej patta (Indian bay leaf, small to medium size)
  • ½ teaspoon red chili powder (or cayenne pepper or smoked paprika)
  • 2 to 3 pinches nutmeg (grated or ground nutmeg powder)
  • ½ teaspoon dry fenugreek leaves (crushed, kasuri methi, optional)
  • Salt (as required)

Vegetables and Others

  • ½ cup or 50 grams onions (finely chopped)
  • 1 to 2 teaspoons green chilies (chopped, or serrano peppers)
  • 2 teaspoons ginger garlic paste
  • 200 grams or 2 large tomatoes (roughly chopped and pureed or 1 cup tomato puree)
  • 3 tablespoons butter (salted or unsalted)
  • ¼ to ⅓ cup light cream (25% to 30% fat) or half & half, or 2 tablespoons whipping or heavy cream
  • ½ to ⅔ teaspoon oil (neutral tasting oil)
  • 1 to 2 tablespoons chopped coriander leaves (cilantro)
  • 1 tablespoon light cream (25% to 30% fat) or few teaspoons whipping cream (optional garnish)
  • 1 small piece charcoal (for dhungar smoking method, optional)
  • 1 inch ginger (julienne, optional garnish)

Instructions

  1. Soak Lentils and Beans: Rinse the whole urad dal and rajma thoroughly, then soak them together in enough water overnight or for 8 to 9 hours. Drain well before cooking.
  2. Rinse and Drain: Rinse the soaked lentils and beans a couple of times and drain them again to remove excess water.
  3. Pressure Cook Lentils: Add the drained urad dal and rajma to a 3-litre pressure cooker with 3 cups of water. Pressure cook on high flame for 18 to 20 whistles until fully cooked and softened. If undercooked, add about ½ cup water and cook for 4 to 5 more whistles.
  4. Check for Doneness: The urad dal should be melt-in-the-mouth soft with no bite left, and the kidney beans should also be soft. You can mash a few lentils with a spoon to check.
  5. Prepare Tomato Puree: Blend roughly chopped tomatoes into a fine, smooth puree or use ready-made tomato puree. No need to blanch tomatoes before pureeing.
  6. Sauté Spices: Heat butter in a pan over medium-low heat. Add cumin seeds, cloves, green cardamoms, black cardamom, cinnamon, and tej patta. Fry briefly until the spices become aromatic and start to sputter.
  7. Sauté Onions: Add finely chopped onions and sauté on low to medium-low heat until light golden brown, stirring frequently.
  8. Add Ginger Garlic and Chilies: Stir in ginger garlic paste and sauté until the raw aroma disappears. Add chopped green chilies and continue to sauté for a minute.
  9. Cook Tomato Mixture: Add the tomato puree, red chili powder, and grated nutmeg. Mix well and sauté on low to medium heat until the mixture thickens and fat begins to separate from the sides.
  10. Add Cooked Lentils and Water: Add the pressure-cooked lentils and kidney beans along with their cooking stock. Also add 1 cup of water or as required to adjust consistency.
  11. Simmer Slowly: Simmer the dal makhani uncovered on low heat. Stir frequently to prevent sticking. Once it thickens slightly, add salt to taste and continue simmering for about 25 minutes, stirring occasionally. Add water if it gets too thick.
  12. Finish with Cream: When the dal reaches a medium-thick consistency, stir in light cream thoroughly, then turn off the heat.
  13. Add Fenugreek Leaves: Mix crushed dried fenugreek leaves (kasuri methi) into the dal and cover with a lid. Set aside if proceeding to the dhungar smoking method.
  14. Dhungar Smoking (Optional): On a stove flame set to low or medium-low, place a flameproof wire rack with a small piece of charcoal. Heat the charcoal until red hot using tongs. Place the hot charcoal in a small bowl, pour ½ teaspoon oil on it, then immediately place the bowl on top of the dal makhani. Cover and allow the smoke to infuse for about a minute.
  15. Final Stir and Serve: Remove the charcoal bowl, stir the dal again, garnish with chopped coriander leaves, and a drizzle of cream and ginger julienne if desired. Serve hot with naan, roti, paratha, or steamed rice.

Notes

  • Soaking the lentils and beans overnight helps them cook faster and results in creamier dal.
  • The longer you simmer Dal Makhani, the richer the flavor develops, so patience is key.
  • Using the dhungar (smoke) method adds an authentic smoky aroma but can be skipped if unavailable.
  • Adjust water while simmering to achieve your preferred consistency — Dal Makhani is traditionally medium thick.
  • Butter can be salted or unsalted according to your taste preference.
  • Avoid high flame during sautéing to prevent burning the spices and onions.
  • Kasuri methi (dried fenugreek leaves) is optional but adds a distinct flavor signature.
  • This recipe can be made vegan by substituting butter and cream with plant-based alternatives.

Find it online: https://marthatasty.com/dal-makhani-recipe-authentic-punjabi-style-recipe/