Dal Makhani (Overnight Slow-Cooked)

Name: Dal Makhani
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indian (Punjab)
Ingredients: Whole black urad dal: 250g (soaked overnight); Rajma (kidney beans): 50g (soaked overnight); Butter: 80g; Fresh cream: 80ml; Tomatoes, puréed: 400g; Onion, finely chopped: 200g; Ginger-garlic paste: 2 tbsp; Kashmiri red chilli powder: 1.5 tsp; Cumin seeds: 1 tsp; Garam masala: 1 tsp; Kasuri methi: 1 tsp; Salt: to taste; Water: 1.5 litres; The overnight slow-cook is non-negotiable for authentic creaminess — pressure-cooked versions lack depth.; Mash 20% of the lentils against the pot wall to thicken naturally.; A small charcoal dhungar adds the characteristic dhaba smokiness.; Add a dollop of white butter at the table for the Punjabi finishing touch.

🟢 Veg🌾 Gluten-free📊 Medium

Whole black urad lentils and rajma slow-cooked overnight on a wood fire or low flame, finished with butter and cream — a dish that demands patience and rewards magnificently. The signature dal of Punjab's dhabas and homes alike.

⏱️10 minPrep

🔥45 minCook

🕒55 minTotal

🍽️6Serves

🧺 Ingredients

👩‍🍳 How to make Dal Makhani

Melt 40g butter in a heavy-bottomed pot.
Add cumin; splutter 30 sec.
Add onions; cook until deep brown, 12 min.
Add ginger-garlic paste; cook 3 min.
Add tomato purée; simmer until oil surfaces, 8 min.
Add Kashmiri chilli.
Add cooked lentils to the base.
Simmer uncovered on the lowest flame possible, stirring every 30 minutes.
The lentils should gradually thicken and turn creamy.
If cooking overnight, use a diffuser.
Stir in remaining butter and cream.
Add garam masala and crushed kasuri methi.
Simmer 10 min.
Consistency should be thick enough to coat a spoon generously.

📖 Cultural notes

|---|---|---|---|---| | 410 kcal | 16g | 38g | 22g | 10g | Dal Makhani originated in the dhabas (roadside eateries) lining Punjab's Grand Trunk Road, where coal-fired slow cooking was standard. Moti Mahal, Daryaganj popularised it in the city, but the soul of the dish belongs to rural Punjab where it cooks through the winter night and is ready for the pre-dawn farm workers. ---

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