Dal Makani Recipe

Soak

Rinse the urad dal and rajma under cold water until water runs clear. Soak both together in plenty of water for at least 6–8 hours or overnight.

Pressure Cook

Drain the soaking water. Transfer soaked urad dal and rajma to a pressure cooker or instant pot. Add 6 cups fresh water, 1/2 tsp salt, and 1/2 tsp turmeric. Pressure cook: on stovetop pressure cooker, 12–15 whistles (about 40–50 minutes) until both are very soft and break down; in an Instant Pot, cook on High Pressure for 40 minutes with a natural release. Once cooked, mash lightly with the back of a spoon or hand blender to create a creamy texture, leaving some whole beans for body. Set aside; reserve the cooking liquid.

Heat 1 tbsp oil and 3 tbsp ghee in a heavy-bottomed pan or kadhai over medium heat. Add cumin seeds, crushed green cardamom, bay leaf, and cinnamon stick. Sauté for 20–30 seconds until aromatic.

Add the finely chopped onion and cook, stirring occasionally, until golden brown (about 10–12 minutes). This step is important for the rich Dal Makhani flavor and color.

Add minced garlic and ginger and cook for 1–2 minutes until raw smell dissipates. If using slit green chilies, add them now.

Add tomato puree, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp ground coriander, and the remaining 1 tsp salt. Cook the tomato-spice mixture on medium-low heat for 8–10 minutes, stirring occasionally, until oil separates from the masala and it darkens slightly. This reduces raw tomato flavor and intensifies taste.

Add the cooked and lightly mashed lentils and beans to the pan. Stir to combine. Add about 1 to 1 1/2 cups of the reserved cooking liquid (or water) to reach a thick, creamy consistency. Scrape any browned bits from the bottom of the pan.

Bring to a gentle simmer over low heat. Add 2 tbsp ghee and simmer very gently, uncovered or partially covered, for 25–35 minutes, stirring occasionally to prevent sticking. The long, slow simmer develops the characteristic buttery, smoky flavor of Dal Makhani. If it thickens too much, add small amounts of reserved cooking liquid or hot water to adjust consistency.

Once the dal is creamy and flavors are melded, stir in the heavy cream and 1 tsp garam masala. Check seasoning and add remaining salt if needed.

Turn off heat, crush and sprinkle the kasuri methi over the dal, and fold in. Add the remaining 1 tbsp ghee and 2 tbsp butter, stirring until melted and incorporated for a luxurious sheen.

Garnish with chopped cilantro. Serve hot with lemon wedges on the side. Dal Makhani is traditionally served with naan, roti, or steamed basmati rice.