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Dal Makhani – Creamy Black Lentil Curry

Dal Makhani is a luxurious Punjabi dish made from whole black lentils (urad dal) and kidney beans, simmered slowly with butter, cream, and aromatic spices. Known as the “King of Lentils,” this dish gained global fame thanks to its rich, velvety texture and smoky flavor. Traditionally, Dal Makhani was cooked overnight in clay pots over wood-fired stoves, but today pressure cookers and modern kitchens make it easier while retaining its classic taste.

Nutrition & Benefits:
Black lentils are high in protein, fiber, and essential minerals, while kidney beans add extra nutrition. Though rich in calories due to butter and cream, Dal Makhani is a wholesome, comforting indulgence.

Serving Suggestions & Variations:

  • Best paired with butter naan, jeera rice, or tandoori roti.

  • For a lighter version, reduce cream and use yogurt.

  • Add smoked flavor by infusing with burnt charcoal (dhungar method).

Cooking Tips:

  • Soak dals overnight for soft, creamy consistency.

  • Simmer slowly for at least 1–2 hours for restaurant-style flavor.

  • Stir frequently to avoid burning.

FAQs:

  • Is Dal Makhani healthy? → Yes, in moderation; it’s protein-rich but calorie-dense due to cream and butter.

  • Can I make vegan Dal Makhani? → Yes, replace cream with cashew paste or coconut milk and butter with oil.

  • Why is my Dal Makhani not creamy? → Long, slow cooking and enough butter/cream give it the signature texture.

An appetizing Indian meal featuring naan, creamy curry, and fresh condiments.

Dal Makhani – Creamy Black Lentil Curry

Dal Makhani is a rich and creamy North Indian lentil curry made with whole black urad dal and red kidney beans, slow-cooked with butter, cream, and spices. A favorite at Indian restaurants and celebrations.
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Prep Time 8 hours
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Indian, North Indian, Punjabi
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 1 cup whole urad dal black lentils, soaked overnight
  • ¼ cup rajma red kidney beans, soaked overnight
  • 1 onion chopped
  • 2 tomatoes pureed
  • 1 tsp ginger-garlic paste
  • 2 tbsp butter
  • 2 tbsp cream
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste

Method
 

Instructions:
  1. Pressure cook urad dal and rajma with water until soft (25-30 minutes).
  2. Heat oil + butter, add cumin seeds, onions, sauté till golden.
  3. Add ginger-garlic paste, tomato puree, and spices. Cook till oil separates.
  4. Add boiled dal and rajma with water, simmer for 20 minutes.
  5. Stir in cream and extra butter before serving.

Notes

Serving Suggestions:
  • Best with butter naan or garlic naan.
  • Also pairs beautifully with jeera rice.
  • Add green salad and papad for a full Punjabi thali.