The soul of North India, Dal Makhani! The name itself makes your mouth water. It’s not just a dal, but a feeling. Especially in Punjab, Dal Makhani is a hit at every wedding and party. Its creamy, buttery taste is such that everyone, from children to older people, is crazy about it.

When we feel like eating Dal Makhani, we often think of going to a restaurant. But do you know you can bring the restaurant-like taste home,e too? Yes! You can make a wonderful Dal Makhani at home with this easy recipe. With just a few days and the right combination of spices, your Dal Makhani will become everyone’s favourite.

If you are also a Dal Makhani fan and want a dhaba-like taste at home, this recipe is for you. Follow step by step, and see the magic!

So, without further ado, let’s find out what we need to make Dal Makhani:

Ingredients:

Pulses:

Half cup whole urad dal (black lentils)

1/4 cup rajma (kidney beans)

1/4 cup chana dal (not besan dal!)

Spices:

1 tsp ginger-garlic paste (ginger and garlic ground)

1 onion, finely chopped

1 tomato, finely chopped

1/2 tsp turmeric powder

1/2 tsp red chilli powder (or to taste)

1/2 tsp coriander powder

1/4 tsp garam masala

4-5 cloves

1/2 tsp cumin seeds

A pinch of asafoetida

Whole black pepper (4-5)

Salt to taste

Others:

1/2 cup milk or cream (cream will make it richer)

2 tbsp butter (plus extra for serving)

4 tbsp oil

Finely chopped coriander leaves for garnishing

Methods of making Dal Makhani Method:

Soak the lentils: Soak the rajma, urad dal and chana dal in water overnight or at least for 7-8 hours. Drain the water in the morning and wash the lentils thoroughly.

Boil the lentils: Add the soaked lentils, rajma, whole black pepper, turmeric powder, and salt to a pressure cooker. Cook for 4-5 whistles or until the lentils are cooked through. You can add more water so the lentils don’t burn.

Mash the lentils: After the cooker cools down, mash the lentils lightly. This will make the lentils creamy. You can also use a hand blender but do not make the lentils into a paste.

Prepare the Tadka: Heat oil and butter in a pan. Add cumin seeds, cloves and asafoetida. When the cumin seeds crackle, add finely chopped onions and fry until golden brown. Then add ginger-garlic paste and fry for a minute.

Fry the spices: Add chopped tomatoes and fry until soft. Add red chilli powder, coriander powder and garam masala and saute for 2-3 minutes. Saute the spices on low flame so that they do not burn.

Add dal: Add boiled and mashed dal to the masala. Mix well and cook for 2-3 minutes.

Milk/cream and butter: Add milk or cream and mix. Then add 2 tbsp butter and cook on low flame for 5-7 minutes. The lower the flame, the tastier the dal will be.

Serve: Garnish with finely chopped coriander and serve hot dal makhani with roti, naan or rice. Serve with some more butter on top, and wow! Everyone will devour it in no time!