Dal Makhni Recipe

Soak

Rinse the whole black urad dal and kidney beans thoroughly under cold water until water runs clear. Place them in a bowl, cover with 3–4 cups (about 750–1000 ml) of water and soak for at least 6–8 hours or overnight. This softens them and reduces cooking time.

Pressure cook

Drain the soaked legumes and transfer to a pressure cooker or Instant Pot. Add 600 ml fresh water, the bay leaf, cardamom, cloves and cinnamon. Add 1/2 teaspoon salt (part of the total). Pressure-cook on high for 18–22 minutes (about 15–20 minutes in Instant Pot on manual + natural release 10 minutes). The dal should be very soft and partially broken down. If using a pot, simmer covered for 1.5–2 hours until tender, adding water as needed. Once cooked release pressure and remove whole spices (bay leaf, cardamom, cloves, cinnamon) and set legumes aside. Reserve cooking liquid.

Optional: For a creamier texture, lightly mash about 1/3 of the cooked dal with the back of a spoon or use an immersion blender for 10–20 seconds, keeping most of it whole for texture.

Prepare masala

Heat a heavy-bottomed pan or Dutch oven over medium heat. Add the vegetable oil (or ghee) and 3 tablespoons butter. When butter melts and starts to sizzle, add cumin seeds and let them pop for 10–15 seconds.

Add the finely chopped onion and sauté on medium heat until translucent and beginning to brown at the edges, about 8–10 minutes. Stir frequently to avoid burning.

Add grated ginger, minced garlic and slit green chili. Sauté for 1–2 minutes until raw aroma disappears.

Add turmeric, red chili powder and ground coriander. Stir the spices into the onion mixture and cook for 30–45 seconds to bloom their flavors.

Stir in the tomato puree and tomato paste. Cook the mixture on medium-low heat, stirring occasionally, until the oil starts to separate from the masala and the raw tomato smell is gone—about 10–12 minutes. If the masala becomes too thick and sticks, add 2–3 tablespoons of the reserved dal cooking liquid.

Add the remaining salt (about 1–1/4 tsp) and half of the kasuri methi, crushing it between your palms as you add so it releases aroma. Cook another 1–2 minutes.

Add the cooked dal and whatever cooking liquid remains to the masala. Start with about 300–350 ml of the reserved liquid and adjust later to desired consistency. Stir to combine, bring to a gentle boil, then reduce heat to low to maintain a steady simmer.

Simmer uncovered on low for 20–30 minutes, stirring occasionally and scraping the bottom so the dal doesn’t stick. During simmering, the flavors will meld and the dal will thicken. Add additional reserved cooking liquid or water (in 50 ml increments) if it becomes too thick.

After simmering, stir in the heavy cream and remaining butter (1 tablespoon). Simmer gently for another 5 minutes. Taste and adjust salt, add garam masala and the remaining kasuri methi. Finish with the lemon juice to brighten the flavors.

Transfer dal makhni to a serving bowl. Garnish with chopped fresh cilantro and a small drizzle (about 1–2 teaspoons) of heavy cream or a pat of butter on top. Serve hot with steamed basmati rice, jeera rice, or naan.

Storage: Cool to room temperature and refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently on low with a splash of water or cream to loosen consistency.