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Recipes / Dal makhani

Punjab

Dal makhani

The dal that gets ordered at every Punjabi wedding. There is no shortcut to it: the lentils need a long soak, a long cook, and then another long, slow simmer with butter, tomato and cream. It is even better the next day.

Serves
4 to 6
Prep
10 min + overnight soak
Cook
2 hr 30 min
A bowl of dal makhani topped with ginger and butter

Method

  1. Rinse the dal and kidney beans together until the water runs clear. Soak them overnight in plenty of water, 8 to 10 hours.
  2. Drain, then pressure-cook with 5 cups of fresh water and 1 tsp salt: bring to the first whistle on high heat, then cook on low for 30 to 35 minutes. Without a pressure cooker, simmer in a covered pot for 2 to 2½ hours. Both are done when a kidney bean crushes easily between two fingers.
  3. In a heavy pot, heat the butter and ghee. Add the cumin seeds and let them sizzle, then the onion. Cook until golden, about 8 minutes.
  4. Add the ginger-garlic paste and stir for a minute, then the tomato purée and chilli powder. Cook on medium heat, stirring, until the masala thickens and the fat starts to separate at the edges, 10 to 12 minutes.
  5. Pour in the cooked dal with all its liquid. Mash about a quarter of it against the side of the pot with the back of a ladle. Add 1 to 2 cups of hot water if it looks thick.
  6. Simmer on the lowest heat for 45 minutes to an hour, stirring every few minutes so nothing catches. Add a splash of hot water whenever it gets too thick. It should end up creamy and pourable.
  7. Crush the kasuri methi between your palms and stir it in with the garam masala and cream. Simmer 5 more minutes, check the salt, and finish with a swirl of cream and a small piece of butter.

Roop’s notes

  • The long simmer in step 6 is what makes it creamy. Don’t rush it.
  • Keep the heat low and stir often. Dal makhani sticks easily.
  • Serve with naan, laccha paratha or jeera rice.

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