Punjabi · Vegetarian
Restaurant-Style Dal Makhani
Creamy, rich whole black lentils and kidney beans simmered low and slow with butter and cream.
Method
- Pressure cook the soaked urad and rajma with salt and enough water for 8 to 10 whistles until very soft.
- Heat butter, add cumin and onion; cook until golden. Add ginger-garlic paste and sauté for a minute.
- Add tomato puree, chilli powder and the sugar, if using; cook until the oil separates.
- Add the cooked dal with its liquid. Mash a few spoonfuls against the pan to thicken.
- Simmer on low heat for 30 to 40 minutes, stirring often, adding hot water if needed.
- Stir in garam masala, kasuri methi and cream. Finish with a swirl of butter.
Chef's tips
- Time is the main ingredient. Longer simmering gives the creamy texture.
- Use hot water, never cold, when thinning the dal.
Free PDF guide: this recipe is in our Punjabi Dinner Party Menu (20 pages, free download).
Want to master this hands-on? Join our Punjabi Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
More recipes you may like
Punjabi
Dal Fry with Tadka
Yellow toor dal cooked soft and finished with a sizzling ghee tadka of garlic, cumin and red chilli. Everyday Punjabi comfort with rice or roti.
PunjabiGarlic Naan on Tawa
Soft, bubbly naan made without a tandoor or oven: a curd-yeast dough cooked on a hot tawa and brushed with garlic butter.
PunjabiJeera Rice
Fluffy basmati rice tempered with ghee and cumin seeds, a simple, fragrant side that goes with every dal and curry on the menu.