Daal Makhani Recipe

Soak overnight

Rinse 1 cup black urad dal and 1 cup rajma under cold water until water runs clear. Soak both together in plenty of water for 8–12 hours or overnight.

Drain and rinse

After soaking, drain and rinse well. Set aside until ready to cook.

In a large heavy pot or pressure cooker, add soaked dals and 2000 ml fresh water and 1.5 tsp salt. If using a pressure cooker, cook on medium-high until 6–8 whistles then reduce heat and simmer 10 minutes; allow natural release. If using stovetop pot, bring to a boil, skim foam, reduce heat to low, cover partially and simmer 1.5–2 hours until very soft, adding water as needed. The goal is very tender, slightly broken-down lentils and beans.

Optional slow-smoke step (overnight style): once cooked to very soft, transfer dal to a heavy ovenproof pan. Heat a small piece of charcoal until red-hot, place it in a small metal bowl or foil cup on top of the dal, drizzle 1 tsp oil over the charcoal and immediately cover tightly to trap smoke for 8–10 minutes. Remove charcoal and stir. This replicates the slow-smoked flavor; alternatively, cook low and slow in a low oven for several hours.

In a wide heavy skillet, heat 2 tbsp oil (or ghee) over medium heat. Add 1 cup finely chopped onion and cook, stirring often, until deep golden brown and caramelized—about 20–25 minutes. This fried onion provides the signature sweetness and body; reduce heat if browning too quickly.

Push onions to the side, add 4 tbsp butter to the pan. When butter foams, add 6 minced garlic and 2 tsp grated ginger. Sauté 1–2 minutes until fragrant but not browned.

Add 1.5 cups tomato puree, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp red chili powder. Cook the tomato-spice mixture on medium-low, stirring occasionally, until oil separates and the raw tomato taste is gone—about 12–15 minutes.

If using slit green chili, add it now and cook 1–2 minutes to infuse heat.

Stir in 2 tsp house-roasted garam masala and 1 tsp crushed kasuri methi into the tomato-onion base. Cook 1 minute to bloom the spices.

Ladle hot cooked dal and beans (reserve some cooking liquid) into the pan with the spiced tomato-onion base. Start with 2–3 cups of the cooked legumes and about 1 cup of the cooking liquid; adjust to preferred consistency (traditional daal makhani is thick and creamy but pourable).

Simmer gently on low for 20–30 minutes, stirring occasionally and mashing a few lentils against the side with the back of a spoon to create creaminess. Add more cooking liquid if it becomes too thick. Taste and adjust salt.

Stir in 0.5 cup heavy cream and 2 tbsp butter. Continue to simmer on the lowest heat for another 8–10 minutes to meld flavors and thicken slightly. The cream and butter provide the rich, glossy finish.

Check seasoning and add an additional 0.5–1 tsp house-roasted garam masala if you want more warmth. If you used the charcoal smoke step earlier, the smokiness should be present; if not, add 1/4 tsp smoked paprika for a hint of smoke.

Squeeze lemon wedges to taste and stir gently. Garnish with 2 tbsp chopped cilantro and an extra drizzle of melted butter (from the 2 tbsp finishing butter) on top.

Serve hot with steamed basmati rice, jeera rice, or warm naan. Store leftovers in the refrigerator up to 4 days; reheat gently and add a splash of water or cream if needed.

To make the house-roasted garam masala: dry-roast whole spices—2 tsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp black peppercorns, 4 green cardamom pods, 1 small cinnamon stick (about 1 inch), 3 whole cloves, and 1 bay leaf—over medium heat until aromatic, about 2–3 minutes, shaking the pan. Let cool, then grind to a fine powder in a spice grinder. Use 2 tsp for this recipe; store remainder in an airtight jar.