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dal makhani


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Prep Time: 480 minutes

Cook Time: 90 minutes

Total: 570 minutes

Servings: 4


Remove All · Remove Spices · Remove Staples

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Step 1

Take whole urad and rajma in a colander and rinse under running cold water until water runs clear. Massage the lentils lightly using fingers while rinsing. Alternatively, you can rinse them in a bowl 2-3 times until the water is not cloudy anymore.

Step 2

Soak in enough water (2 inches above the lentils) for 8 hours or overnight. They will get doubled in size.

Step 3

Drain and discard the soaking water. Take soaked lentils in a pressure cooker (or instant pot) along with fresh water.Stovetop pressure cooker: Cook on medium heat for 10-12 whistles (that is about 15 minutes).Instant pot: Cook on manual (high pressure) for 20 minutes.

Step 4

Let the pressure go down by itself and then open the lid. Check by pressing a lentil or bean, it should mash easily without any effort.

Step 5

Heat the oil in a pan on medium heat. Once hot add whole spices (cloves, cinnamon, black cardamoms, bay leaf). Saute for 40-60 seconds or until spices are aromatic.

Step 6

Add chopped onion and sprinkle a little salt to speed up the cooking process. Cook for 5 minutes or until onions is soft and light brown in color.

Step 7

Add ginger-garlic paste. Saute for a minute or until the raw smell of ginger garlic goes away.

Step 8

Add tomato puree and slit green chili. Cook until most of the water is evaporated and it becomes a thick paste.

Step 9

Add red chili powder and smoked paprika. Mix and cook for a minute.

Step 10

Add boiled lentils, remaining salt and little more water. Mix well and let it comes to a boil.

Step 11

Add butter and let it simmer on low heat for 25-30 minutes. Do stir in between to make sure that it is not sticking to the bottom of the pan. If it looks too thick then you can add a splash of more water.

Step 12

Add garam masala and crushed kasoori methi. Mix well.

Step 13

Add heavy cream. Mix and again simmer for 10 minutes on low.

Step 14

Lastly, garnish dal makhani with freshly chopped cilantro.

Step 15

This method is used instead of adding smoked paprika.

Step 16

Heat the small piece of natural lump charcoal on open flame until it is red hot.

Step 17

Meantime place a steel bowl (katori) in the center of the pan. Place this hot charcoal in a steel bowl.

Step 18

Drizzle a teaspoon of ghee on the hot charcoal. Immediately you’ll notice the fumes coming out.

Step 19

Cover the pan right away to trap the fumes. Let it rest for 2-5 minutes. Do not go above 5 minutes.

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