Dal Makhni Recipe: The Creamy Punjabi Classic Loved All Over India
When it comes to North Indian cuisine, Dal Makhni holds a special place in everyone’s heart. This creamy, buttery lentil curry is a signature dish from Punjab that has found a permanent spot on restaurant menus and festive tables alike. The word makhni literally means buttery, and true to its name, this dal is rich, smooth, and indulgent. If you are a fan of comforting, hearty dishes that warm your soul, then Dal Makhni is something you must try making at home.
🥣 Ingredients You Need
Dal Makhni is made primarily from whole black lentils (sabut urad dal) and sometimes a small portion of kidney beans (rajma). Let’s look at the ingredients in detail:
For the dal
1 cup whole black urad dal (sabut urad)
2 tablespoons rajma (kidney beans), optional but adds a nice texture
4 cups water (for boiling)
Salt to taste
For the tempering (tadka)
2 tablespoons oil or ghee
2 tablespoons butter (for that authentic richness)
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed or finely chopped
2 green chilies, slit (optional)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 cup fresh cream (you can add more for extra creaminess)
1 tablespoon kasuri methi (dried fenugreek leaves)
Fresh coriander leaves for garnishing
Extra butter or cream for serving (optional)
✅ Step-by-Step Preparation
1️⃣ Soak and cook the lentils
The first and most important step is soaking the lentils. Wash the whole black urad dal and rajma thoroughly in water until the water runs clear. Soak them overnight or for at least 8 hours. This ensures that the lentils become soft and cook evenly.
After soaking, drain and rinse again. Transfer them to a pressure cooker and add 4 cups of water along with some salt. Cook on medium heat for about 15 to 20 minutes or 6 to 7 whistles, until both dal and rajma are soft and easily mashed between your fingers.
2️⃣ Prepare the tempering
Heat oil and butter in a large heavy-bottomed pan. Add cumin seeds and let them splutter. Then add finely chopped onions and sauté on medium heat until they turn golden brown. This step is crucial because properly cooked onions give a rich base to the dal.
Next, add ginger-garlic paste and sauté for a minute or two until the raw smell disappears. Now, add pureed or finely chopped tomatoes along with slit green chilies. Cook this mixture until the oil starts separating from the masala. This indicates that the tomatoes are fully cooked and the flavors have blended well.
Add turmeric powder, red chili powder, and coriander powder to the pan and mix well. Cook for another minute to allow the spices to bloom.
3️⃣ Add dal and simmer
Now, add the cooked dal and rajma to the masala mixture. Mix thoroughly so that all the lentils are coated well with the masala. Add 1 to 2 cups of water depending on the consistency you prefer — some people like their Dal Makhni thick and creamy, while others prefer it slightly runnier.
Bring the mixture to a boil and then reduce the flame to low. Let it simmer for at least 30 to 45 minutes. This slow cooking is the secret to restaurant-style Dal Makhni, as it allows all the flavors to develop fully. Keep stirring occasionally to avoid sticking to the bottom.
4️⃣ Add cream and finish
Once the dal has thickened and looks creamy, add garam masala and crushed kasuri methi. Finally, stir in the fresh cream and cook for another 5 to 10 minutes.
Taste and adjust salt or spices if needed.
5️⃣ Garnish and serve
Garnish with freshly chopped coriander leaves and a dollop of butter or extra cream on top for that luxurious finish.
🍽️ Serving Suggestions
Dal Makhni tastes absolutely heavenly with hot naan, butter roti, or jeera rice. It also pairs wonderfully with steamed basmati rice. In Punjabi households, it is often served with a side of onion rings, green chutney, and lemon wedges, making it a complete comforting meal.
💡 Tips for Perfect Dal Makhni
Always soak the dal and rajma overnight. This helps in faster cooking and gives a softer texture.
Slow cooking is key! The longer you simmer, the better the taste.
Use fresh cream generously for a restaurant-like creamy texture.
Adding kasuri methi gives a beautiful, slightly smoky aroma.
Don’t skip butter — it is what makes Dal Makhni “makhni” (buttery).
🌿 Conclusion
Dal Makhni is more than just a dish; it’s an experience. The buttery richness, aromatic spices, and melt-in-mouth texture make it a beloved comfort food. Once you try this at home, you’ll realize that it’s not very difficult — it just needs some patience and love. So, the next time you’re craving something rich and hearty, cook up a pot of Dal Makhni and enjoy a taste of Punjab in your own kitchen!
