Dal Makhani

February 1, 2021
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| Lentils, Main Dishes, Sides
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This now classic Punjabi dish originated in Peshawar, Pakistan, and slowly migrated and evolved to its current form in Delhi. The world owes a debt to Kundan Lal Gujral, a famous restaurateur, for this hearty bowl of protein. Dal makhani is like butter chicken for vegetarians. Let me explain. When Indians and non-Indians go to a Punjabi restaurant for a meal, the decision about what to order is mostly a forgone conclusion even before you have picked the restaurant. You pretend to read the menu and hem and haw for a few minutes but then….the order goes something like this…butter chicken/paneer, chicken/paneer tikka masala, and dal makhani for all.

My recipe below is a result of trials and errors and borrowed from a few different sources. We never ate either rajma (kidney beans) or whole urad (black gram) growing up and they are unfamiliar ingredients in Aai’s kitchen. Both are considered heavy proteins to digest and that could be the reason they are more common in the colder and northen regions of India. The key to lentils that are considered harder to digest is using ginger-tons of it!

  • Step 1
  • Step 2
  • Steps 3-4

Step by Step

  1. Rinse and soak overnight 3/4 cup whole urad lentils or black gram and 1/4 cup rajma or red kidney beans.
  2. The next morning (or after 8-10 hours) drain the water and pour the lentils and beans into an instant pot.
  3. Add 3 cups water, 1 tsp oil or ghee, salt, one bay leaf, 3 whole cloves and 3 green cardamoms.
  4. Set the instant pot on pressure cook for 1.5 hours.
  5. Alternately, pressure cook the dal for 3-4 whistles.
  6. Allow natural pressure release.
  7. Prepare the masala as follows:
    • 1/2 cup onion, finely chopped
    • 2 tomatoes, chopped
    • 1 tsp ginger, freshly grated or readymade paste
    • 1 tsp garlic, freshly grated or readymade paste
    • 1-2 fresh green chillies, whole
  8. Melt 2 tbsp butter in a pot.
  9. Add cumin seeds and allow to sputter.
  10. Add 1 tsp each of garlic and ginger paste.
  11. Add the chopped onions and sauté till lightly browned and transparent.
  12. Add the chopped tomatoes, sauté and cover. Allow to cook till soft and mushy.
  13. Add 1 tsp red chili powder and 1/4 tsp nutmeg powder.
  14. Sauté for 30 secs.
  15. Add the cooked lentils and beans and gently give it a good stir.
  16. Add 1 tsp garam masala and 1 tbsp kasuri methi (optional).
  17. Check for salt, add more as needed.
  18. Cover and simmer on the lowest setting for 10 minutes.
  19. Turn off the heat.
  20. Before serving, warm the dal add 1/4 cup fresh cream if you are feeling generous (I always do).
  21. Garnish with chopped cilantro, julienned ginger, onions and a squeeze of lime.
  22. Serve hot with naans, rotis or plain rice.
  • Step 7
  • Step 8-9
  • Steps 11-12
  • Step 13
  • Steps 15,16, 17
Print Recipe

Dal Makhani

The world owes a debt to Kundan Lal Gujral, a famous restaurateur, for this hearty bowl of protein, now synonymous with Punjabi cuisine.
Prep Time1 day
Cook Time2 hours
Course: Dal, Lentils, Main Course, Side Dish
Cuisine: Indian
Keyword: black gram, cream, dal, kidney beans, lentils
Servings: 6
Author: Madhavi

Equipment

  • Pressure cooker or instant pot

Ingredients

Soak overnight

  • 3/4 cup black gram or whole urad lentils
  • 1/4 cup red kidney beans or rajma

Fresh masala

  • 1/2 cup onion chopped finely
  • 2 whole tomatoes chopped
  • 1 whole green chili
  • 1 tsp ginger + 1 tsp julienne for garnish freshly grated or paste
  • 1 tsp garlic freshly grated or paste
  • 2 tbsp butter or oil
  • 1 tsp ghee optional

Spices

  • 1 bay leaf
  • 3 whole cloves
  • 3 whole green cardamon
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 1/4 tsp nutmeg powder
  • 1 tsp garam masala
  • 1 tbsp kasuri methi
  • 2 tsp salt to taste

Instructions

Cook the lentils and beans

  • Rinse and soak overnight 3/4 cup whole urad lentils or black gram and 1/4 cup rajma or red kidney beans.
    The next morning (or after 8-10 hours) drain the water and pour the lentils and beans into an instant pot.
    Add 3 cups water, 1 tsp oil or ghee, salt, one bay leaf, 3-4 whole cloves and 2-3 green cardamoms.
    Set the instant pot on pressure cook for 1.5 hours.
    Alternately, pressure cook the dal for 3-4 whistles.
    Allow natural pressure release.

Prepare the masala as follows:

  • 1/2 cup onion, finely chopped
    2 tomatoes, chopped
    1 tsp ginger, freshly grated or readymade paste
    1 tsp garlic, freshly grated or readymade paste
    1-2 fresh green chillies, whole
  • Melt 2 tbsp butter in a pot.
    Add cumin seeds and allow to sputter.
    Add 1 tsp each of garlic and ginger paste.
    Add the chopped onions and sauté till lightly browned and transparent.
    Add the chopped tomatoes, sauté and cover.
    Allow to cook till soft and mushy.
    Add 1 tsp red chili powder and 1/4 tsp nutmeg powder.
    Sauté for 30 secs.
    Add the cooked lentils and beans and gently give it a good stir.
    Add 1 tsp garam masala and 1 tbsp kasuri methi (optional).
    Check for salt, add more as needed.

To finish

  • Before serving, add 1/4 cup fresh cream if you are feeling generous (I always do).
    Garnish with chopped cilantro, julienned ginger, onions and a squeeze of lime.
    Serve hot with naans, rotis or plain rice.
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