Dal Makhani (also known as dal makhni) stands out as one of the most indulgent and richly satisfying lentil dishes in traditional North Indian cuisine. This beloved dish features whole black lentils (urad dal) that are patiently slow-cooked for several hours to achieve the perfect tenderness. During the cooking process, generous amounts of butter, cream, ripe tomatoes, and a carefully blended mix of aromatic spices are added, creating a luxurious texture that is both velvety and deeply flavorful. Dal Makhani is not only a favorite in Indian restaurants but also holds a special place as a celebratory dish, cherished by people throughout India and enjoyed by food lovers around the world.

Cultural Importance Originating in the vibrant region of Punjab, dal makhani gained widespread fame and popularity in Delhi’s restaurants following the Partition in 1947, when skilled Punjabi chefs migrated to the capital and introduced this delicious dish. It has since become a symbol of celebration and comfort, embodying the rich culinary tradition of slow-cooked lentils that bring warmth and togetherness to countless gatherings and special occasions.

Ingredients (serves 6–8)

• 250 g whole black lentils (urad dal with skin)
• 50 g rajma (kidney beans)
• 1 large onion, finely chopped
• 4–5 tomatoes, puréed (or 400 g canned)
• 4 tbsp butter + 2–3 tbsp cream
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1 tsp cumin powder
• ½ tsp turmeric
• 2 tbsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander & extra butter/cream to finish

Step-by-Step Instructions

1. Soak black lentils + rajma overnight (8–12 hours).
2. Pressure cook with plenty of water 45–60 min (or simmer on stovetop 4–6 hours) until completely soft and mushy.
3. In a heavy pot, melt 3 tbsp butter. Fry onions golden.
4. Add ginger-garlic paste → cook 1 min.
5. Add tomato purée, all dry spices, salt → cook until oil separates (~15 min).
6. Add cooked dal + rajma (with cooking liquid). Simmer 45–60 min on low heat, stirring frequently.
7. Stir in cream, remaining butter, kasuri methi.
8. Simmer another 10–15 min. Finish with fresh coriander and a swirl of cream.

Tips for Restaurant-Style Dal Makhani

• The secret is time — the longer it simmers, the silkier it becomes.
• Finish with a tadka (tempering) of butter + cumin seeds + Kashmiri chilli for extra aroma.
• Use lots of butter and cream — this is indulgence food.

Nutritional Note ~380–450 kcal per serving – good plant protein & fibre, rich in iron.

Velvety Dal Makhani Inspiration Here are some stunning restaurant-style examples: