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

Uttarpradesh · Lunch

Dal Makhani

Traditional 8. Dal Makhani recipe

🧺 Ingredients

• Black lentils (urad dal), soaked overnight: 100g
• Red lentils (masoor dal), soaked 1 hour: 30g
• Ghee: 60ml
• Onions, chopped: 100g
• Tomatoes, chopped: 120g
• Ginger-garlic paste: 10g
• Green chilies, minced: 2
• Cream (heavy): 80ml
• Butter: 40g
• Salt: 5g
• Water: 800ml
• Kasuri methi (dried fenugreek leaves): 2g
• Green cardamom: 2
• Cinnamon: 1.5cm
• Cloves: 2
• Bay leaf: 1
• Cream: 20ml
• Fresh coriander: 8g
• Ginger, julienned: 5g

👩‍🍳 How to make Dal Makhani

1. In pressure cooker, add soaked urad dal and masoor dal, 800ml water, whole spices
2. Close lid, cook on high pressure 40 minutes (allows natural cooling, 10 minutes)
3. Open carefully; lentils should be completely soft, forming smooth gravy
4. If excess water remains, simmer uncovered on stove to reduce
5. Pass lentils through sieve to create smooth, creamy texture (optional but preferred)
6. In another pan, heat ghee at medium heat
7. Add onions, fry 3-4 minutes until softened
8. Add ginger-garlic paste, cook 1 minute
9. Add green chilies, cook 15 seconds
10. Add tomatoes, cook 5-7 minutes until soft and integrated
11. Pour cooked lentil mixture into spiced base, stir well
12. Add butter in small pieces, stir to melt
13. Add cream gradually, stirring continuously
14. Add kasuri methi, crumble between fingers as adding
15. Simmer 5-10 minutes on low heat, stirring occasionally
16. Dal should be smooth, creamy, thick enough to coat spoon
17. Taste and adjust salt

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