Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Dal Makhani

Whole black urad dal and kidney beans slow-simmered overnight in a cream-enriched tomato gravy with generous butter — Punjab's most indulgent dal, invented at Moti Mahal restaurant in Delhi by a Punjabi refugee chef.

🧺 Ingredients

• 250g whole black urad dal, soaked overnight
• 50g rajma (kidney beans), soaked overnight
• 4 tbsp butter
• 2 tbsp oil
• 1 large onion (150g), finely chopped
• 1 tbsp ginger-garlic paste
• 3 large tomatoes (300g), pureed
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 100ml fresh cream
• 1 tsp garam masala
• Salt to taste
• Restaurant dal makhani simmers for 6–8 hours on the lowest flame — the longer the better.
• Butter added at the end gives glossy finish.
• A pinch of kasuri methi (dried fenugreek) in last 2 min elevates aroma significantly.

👩‍🍳 How to make Dal Makhani

1. Drain soaked dal and rajma.
2. Pressure cook with 800ml water and 1 tsp salt on HIGH for 12–15 whistles.
3. Dal should be completely mushy — whole grains burst open and release starch.
4. This long cooking is non-negotiable.
5. In heavy-bottomed pot, heat butter + oil on MEDIUM.
6. Add onions — fry 8 min until translucent and lightly golden.
7. Add ginger-garlic paste — 2 min.
8. Add tomato puree — cook HIGH 10 min until thick and butter floats on top.
9. Add chilli powder, coriander powder, turmeric — fry MEDIUM 2 min until fragrant and colour deepens.
10. Add cooked dal to masala.
11. Stir well, bring to LOW simmer.
12. Cook uncovered 30–40 min, stirring every 5 min to prevent sticking.
13. Dal darkens to deep brown-black.
14. Add cream, garam masala in last 5 min.
15. Consistency should coat a spoon thickly.

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