Dal makhani is a classic Punjabi dish that blends black lentils with an aromatic spice base and a touch of cream. Its slow cooking process allows the lentils to break down slightly, creating a silky texture and a deeply comforting flavor.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 1 cup urad dal (black lentils)
- 1/4 cup masoor dal (red lentils)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cm piece fresh ginger, grated
- 1 tbsp tomato paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1/2 cup heavy cream
- 30 g unsalted butter
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro, chopped
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 30 min
Place urad dal and masoor dal in a bowl, cover with plenty of warm water, and let soak for 30 minutes. This softens the outer hull and significantly reduces cooking time.
- Step 2 Pan 5 min
In a heavy-bottomed pot, heat the oil and sauté the chopped onion along with minced garlic and grated ginger for 5 minutes. Cook until the onion turns translucent and lightly golden.
- Step 3 Mix 2 min
Add turmeric, cumin, chili powder, and tomato paste. Stir constantly for 2 minutes to toast the spices without burning them, which builds a rich flavor foundation.
- Step 4 Pot / simmer 60 min
Pour in the drained lentils and 750 ml of boiling water. Increase heat to bring to a boil, then reduce to the minimum, cover partially, and cook for 60 minutes. Stir every 15 minutes to prevent the bottom from sticking.
- Step 5 Pot / simmer 10 min
Once the lentils are very tender and starting to break down, add cold butter cut into cubes. Let it melt slowly, incorporating that signature silky texture into the gravy.
- Step 6 Pot / simmer 10 min
Pour in the heavy cream and garam masala. Gently stir with a wooden spoon over very low heat for 10 minutes. The sauce will thicken naturally without needing any starch.
- Step 7 Serve
Turn off the heat, taste for salt, and adjust if needed. Sprinkle fresh cilantro and an extra pinch of garam masala. Serve immediately in warm bowls to preserve the aroma.