Authentic Punjabi Dal Makhani Recipe:

Dal Makhani, an iconic dish from Punjabi cuisine, is beloved for its rich, creamy texture and subtle smoky flavors. Made with whole urad dal (black gram) and rajma (kidney beans), it is slow-cooked to perfection, blending the flavors of aromatic spices with a smooth creaminess that makes it a favorite worldwide. This authentic recipe brings the essence of Punjabi cooking to your kitchen with step-by-step instructions that ensure the most flavorful results.

Ingredients Needed for Dal Makhani

To recreate the authentic Punjabi flavors, you’ll need the following ingredients:

Main Ingredients Of Authentic Punjabi Dal Makhani Recipe

• ¾ cup whole urad dal (black gram)—approximately 140 grams
• ¼ cup rajma (kidney beans)—approximately 40 grams
• 3 cups of water for pressure cooking
• ½ cup finely chopped onions—about 50 grams
• 1 teaspoon chopped green chilies or 1 to 2 green chilies
• 2 teaspoons ginger garlic paste or freshly crushed garlic and ginger (6 to 7 garlic cloves and 1-inch ginger)
• 2 large tomatoes (pureed) or 1 cup of ready tomato puree
• ½ teaspoon cumin seeds
• 2 to 3 cloves
• 2 to 3 green cardamoms
• 1 black cardamom
• 1-inch cinnamon stick
• 1 tej patta (Indian bay leaf)
• ½ teaspoon red chili powder (or smoked paprika for a spicy touch)
• 2 to 3 pinches of grated nutmeg or ground nutmeg powder
• 1 cup water or as required
• ¼ to ⅓ cup light cream (25% to 30% fat) or 2 tablespoons of whipping or heavy cream
• ¼ teaspoon dry fenugreek leaves (Kasuri methi), optional
• 3 tablespoons butter (salted or unsalted)
• Salt as required

For Dhungar Method (Optional)

• 1 small piece of charcoal
• ½ to ⅔ teaspoon oil (any neutral oil)

For Garnish

• 1 to 2 tablespoons chopped coriander leaves (cilantro)
• 1 tablespoon light cream or a few teaspoons of whipping cream (optional)
• 1-inch ginger juliennes (optional)

Step-by-Step Cooking Process

Preparation

1. Soak whole urad dal and rajma in enough water for 8 to 9 hours or overnight. Rinse them thoroughly and drain.
2. Add the soaked lentils and beans to a pressure cooker with 3 cups of water. Pressure cook for 18 to 20 whistles on high heat until tender and softened. If undercooked, add ½ cup of water and cook for an additional 4 to 5 whistles.
3. Check for doneness by pressing the lentils between your fingers. The dal should melt without resistance, indicating it’s perfectly cooked.

Tomato Puree Preparation

4. While the lentils are cooking, puree 2 large tomatoes in a blender until smooth. You can also use 1 cup of pre-made tomato puree if preferred.

Cooking the Dal Makhani

5. In a large pan, melt 3 tablespoons of butter on medium-low heat.
6. Add whole spices: cumin seeds, cloves, green cardamoms, black cardamom, cinnamon, and tej patta. Fry until they release their aroma.
7. Add the finely chopped onions and sauté until they turn light golden.
8. Stir in the ginger garlic paste and sauté until the raw aroma disappears.
9. Add the green chilies and cook for another minute.
10. Pour in the tomato puree and mix well. Add red chili powder and nutmeg, and continue sautéing until the mixture thickens and you see the butter releasing from the sides.
11. Now, add the cooked lentils and kidney beans along with their cooking stock. Add 1 cup of water and stir to combine.

Simmering and Thickening

12. Simmer the dal on low heat, stirring occasionally to ensure it doesn’t stick to the bottom of the pan. As it thickens, adjust the consistency with additional water if needed.
13. After about 25 minutes, add salt to taste. Continue cooking on low heat until the dal has a smooth, creamy texture. Dal Makhani should be of medium consistency, neither too thick nor too thin.
14. Once the dal reaches the desired consistency, stir in light cream and mix well.
15. Add crushed dried fenugreek leaves (Kasuri methi) if using, and stir.

Optional Dhungar (Charcoal Smoking Method)

16. Heat a small piece of charcoal over an open flame until it turns red hot.
17. Place the hot charcoal in a small bowl and pour a few drops of oil over it.
18. Quickly place this bowl inside the pot of dal, cover the pot with a lid, and let the charcoal smoke infuse the dal for 1 minute. This step gives the Dal Makhani its characteristic smoky flavor.

Final Touch and Serving

19. Remove the charcoal and stir the dal again. Garnish with chopped coriander leaves, a few teaspoons of cream, and ginger juliennes if desired.
20. Serve hot with naan, roti, or steamed rice for an authentic Punjabi meal.

Tips for the Perfect Dal Makhani

• Cooking Time: If you don’t have a pressure cooker, cook the dal in a large pot with 3 to 4 cups of water. It will take 45 minutes to 1 hour to cook on medium heat.
• Soaking the Lentils: Always soak the lentils and beans for 8 to 9 hours. This helps in reducing cooking time and also aids in digestion by reducing phytic acid.
• Fresh Ingredients: Use fresh lentils and beans. Aged or expired legumes take longer to cook and can cause indigestion.
• Tomato Choice: Use ripe, sweet tomatoes or canned tomatoes for the puree. Avoid overly sour varieties, which can imbalance the flavors.
• Vegan Version: Replace butter with a neutral oil or plant-based butter. Use cashew cream or almond cream instead of dairy cream for a vegan-friendly option.
• Substitutions: If you don’t have whole spices, use ½ teaspoon of garam masala. For the smoky flavor, you can substitute charcoal with smoked paprika or morita peppers.

Nutritional Information (Per Serving)

• Calories: 308 kcal
• Carbohydrates: 35g
• Protein: 13g
• Fat: 13g
• Fiber: 12g
• Cholesterol: 35mg
• Vitamin A: 987 IU
• Vitamin C: 17 mg
• Iron: 4 mg

With its creamy, smoky texture and vibrant flavors, Dal Makhani is a celebration of North Indian cuisine. A dish that brings comfort and indulgence in every bite, it is perfect for family meals or special occasions. Try this recipe and experience the authentic taste of Punjab in your kitchen.