Creamy Restaurant-Style Dhal Makhani Recipe

Dhal Makhani – Buttery Black Lentil Dhal

Indulge in the rich, buttery, and mildly spiced delight of Dhal Makhani, a beloved classic from North India. Perfectly cooked black lentils (urid dhal) and kidney beans (rajma) are simmered with a medley of aromatic spices, creating a velvety dish that’s sure to comfort your taste buds. With its luxurious texture and deep flavors, this vegetarian recipe pairs beautifully with steamed rice or warm naan, making it an ideal centerpiece for any meal.

Spice Level: Medium

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4

Dietary Information: Vegetarian

Ingredients

Instructions

1. Soak the Lentils and Beans:

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   • Clean, wash, and soak the urid dhal and rajma separately in plenty of water overnight. This step is essential for softening the lentils and beans, ensuring they cook evenly.

2. Cook the Lentils and Beans:

   • Drain the soaked lentils and beans, then combine them in a pressure cooker. Add 2 cups of water and a little salt.
   • Pressure cook for about 25 minutes or until they are tender and cooked through. Allow the pressure cooker to cool naturally before opening the lid to prevent accidents.

3. Prepare the Spice Base:

   • Heat oil in a large pan over medium heat. Once the oil is hot, add cumin seeds.
   • When the cumin seeds begin to crackle, add the finely chopped onions and garlic. Sauté until the onions turn a golden brown, releasing a fragrant aroma.

4. Create the Flavorful Masala:

   • Stir in the tomato purée and cook for 2-3 minutes, letting the tomatoes blend into the onions.
   • Add turmeric powder, red chilli powder, grated ginger, green chillies, and crushed coriander. Cook for an additional few minutes, allowing the spices to develop their flavors.

5. Combine the Lentils with the Masala:

   • Pour the cooked lentils and beans into the pan with the masala, along with 1 cup of water. Stir everything together and adjust seasoning with salt to taste.
   • Lower the heat and let the dhal simmer gently for about 15 minutes, stirring occasionally to prevent it from sticking to the bottom. This step helps thicken the dhal and allows the flavors to meld.

6. Finish with Butter and Spices:

   • Once the dhal reaches a thick and creamy consistency, stir in butter, garam masala, and dried fenugreek leaves (kasuri methi). This final touch enriches the dhal, giving it a buttery, luxurious finish.

7. Garnish and Serve:

   • Before serving, garnish with freshly chopped coriander leaves for a burst of color and freshness.
   • Serve hot with steamed rice, naan, or roti, and enjoy the comforting flavors of this traditional Dhal Makhani!

Nutritional Information (Per Serving)

Chef’s Tips:

• Soaking the lentils and beans overnight is key to achieving the tender, melt-in-your-mouth texture that defines this dish.
• Butter or ghee is essential for creating the signature richness of Dhal Makhani. If you’re looking for a vegan alternative, use plant-based butter.
• Slow simmering after adding the masala helps the dhal absorb all the flavors, making it even more delicious.