Dal Makhni Recipe

Soak

Rinse the black urad dal and red kidney beans under cold water until water runs clear. Combine with 3 cups water in a bowl, cover, and soak 8 hours or overnight (minimum 6 hours).

Pressure-cook or simmer

Drain soaked lentils and beans. Put them into a pressure cooker or heavy pot with 4 cups fresh water, 0.25 tsp turmeric, and 1 tsp salt. Pressure cooker: cook on medium-high until 6–7 whistles, then reduce heat and simmer 10 more minutes; allow natural pressure release. Stovetop: bring to a boil, then reduce to a simmer, cover partially, and cook 1.5–2 hours until very soft, adding extra water if necessary. The dal should be tender and easily mashable.

Mash & reserve

Once cooked, use the back of a spoon or a hand blender to lightly mash some of the dal to achieve a creamy texture while leaving some whole beans for body. Reserve the cooking liquid; you will adjust consistency later.

Heat 3 tbs oil and 2 tbs butter in a heavy skillet or saucepan over medium heat. Add 1 tsp cumin seeds, 3 crushed green cardamom pods, and 1 bay leaf; sauté 30 seconds until fragrant.

Add 1 cup finely chopped onion and a pinch of salt; cook, stirring, until onions are deep golden brown, about 10–12 minutes. Lower heat if they start to burn; patience here builds flavor.

Stir in 1 tbs ginger paste and 1 tbs garlic paste; sauté 1–2 minutes until raw smell disappears.

Add 1 cup tomato puree and cook on medium-low, stirring occasionally, until oil begins to separate from the masala, about 8–10 minutes. If mixture is too thick, add 1–2 tbs water to prevent sticking.

Stir in 0.5 tsp red chili powder, 1 tsp ground coriander, and 0.5 tsp ground cumin; cook another 1–2 minutes to bloom the spices.

Add the mashed cooked lentils and beans plus their reserved cooking liquid to the onion-tomato masala. Stir to combine. Bring to a gentle simmer. If too thick, add up to 1 cup additional hot water or reserved liquid to reach a creamy, slightly saucy consistency.

Season with remaining 0.5 tsp salt (adjust to taste) and 0.25 tsp freshly ground black pepper. Reduce heat to low and simmer, uncovered, for 20–30 minutes, stirring occasionally to prevent sticking and to let flavors meld. For the classic Dal Makhni texture, simmer longer (up to 45 minutes) and stir more frequently; the slow simmer develops creaminess.

Crush 1 tsp kasuri methi between your palms and stir into the dal. Add 0.5 cup heavy cream and 1 tbs unsalted butter; stir until butter melts and cream is incorporated. Taste and adjust salt, pepper, or chili.

Simmer 2–3 minutes more on very low heat to warm the cream through and slightly thicken. If you prefer a richer finish, add an extra tablespoon of butter or a splash more cream.

Turn off heat, sprinkle 2 tbs chopped fresh cilantro on top. Serve hot with lemon wedges on the side for squeezing, alongside steamed basmati rice, jeera rice, or naan.