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dal makhani recipe pin

Dal Makhani Recipe

A creamy, rich, and luscious Indian Lentil Recipe, perfect for celebrations or comforting meals! Simple ingredients, easy recipe, and delicious flavors!
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Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Cooking Lentils
  • 3/4 cup whole black lentils (urad dal)
  • 3 cups water
  • 2 tbsp ghee (clarified butter)
  • 1/2 tsp red chili powder
  • 3-4 nos garlic cloves
Tempering Lentils
  • 2 tbsp ghee (clarified butter)
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 cup tomato puree
  • 1 tbsp cumin-coriander powder
  • 2 tbsp butter
  • salt to taste
  • 1/4 tsp sugar
Second Tempering
  • 1 tbsp ghee
  • 1/2 tsp red chili powder
  • 1 tsp roasted kasuri methi

Equipment

  • 1 pressure cooker
  • 1 pot

Method
 

Cook the Lentils
  1. Rinse the whole black lentils with water. Soak them in water overnight or for at least 6-8 hours.
    3/4 cup whole black lentils
  2. In a pressure cooker, add the soaked dal, garlic cloves, red chili powder, water, and ghee. Let it cook for 3-4 whistles or until they are soft and well-cooked.
    3 cups water, 2 tbsp ghee, 1/2 tsp red chili powder, 3-4 nos garlic cloves
  3. Once the lentils are cooked, mash the lentils with the back of a spoon.
First Tempering
  1. Heat a pan on low flame. Add ghee and ginger-garlic paste. Sauté until golden brown.
    2 tbsp ghee, 1 tbsp ginger-garlic paste
  2. Add red chili powder and coriander powder. Sauté for fw seconds.
    1 tsp red chili powder, 1 tbsp cumin-coriander powder
  3. Immediately, add tomato puree and sauté for another 2-3 minutes.
    1 cup tomato puree
  4. Cook until the tomatoes are soft and the oil starts to separate.
  5. Add the cooked lentils, salt, and sugar to the tomato mixture. Mix well and let it simmer for about 15-20 minutes on low heat.
    salt, 1/4 tsp sugar
  6. Adjust the consistency by adding water if needed.
Second Tempering
  1. In another pan, heat the ghee on low heat. Turn off the heat, then add roasted kasuri methi and add red chili powder. This will prevent them from burning.
    1 tbsp ghee, 1/2 tsp red chili powder, 1 tsp roasted kasuri methi
  2. Add the tempering to the dal. Stir and let it simmer for an additional 5 minutes.
  3. Add the butter and stir.
    2 tbsp butter

Notes

  1. Wash the lentils thoroughly before soaking.
  2. If you have white butter, substitute it for salted butter.
  3. You can reduce the fat in the recipe as per your liking.