Punjabi dal makhani is a rich, slow-cooked dish made with whole black lentils, kidney beans, butter, and cream. Its deep flavor comes from patient simmering rather than complicated techniques, so it is very achievable in a home kitchen. Serve it with naan, roti, or steamed rice for a satisfying meal.
Ingredients and preparation
For about four servings, use 1 cup whole black urad dal, ¼ cup kidney beans, 3 tablespoons butter, 1 tablespoon oil, 1 finely chopped onion, 2 chopped tomatoes, 1 tablespoon ginger-garlic paste, ½ teaspoon turmeric, 1 teaspoon chili powder, and salt. Keep ¼ cup cream and a little garam masala for finishing.
Rinse the lentils and beans, then soak them in plenty of water for at least eight hours or overnight. Drain and add them to a pressure cooker with fresh water and salt. Cook until very soft—often 25–35 minutes after pressure is reached, depending on the cooker and the age of the lentils. Let the pressure release safely, then check that the beans mash easily.
Build the flavor
Heat the oil and 1 tablespoon of butter in a heavy pot. Add the onion and cook until golden. Stir in the ginger-garlic paste, followed by tomatoes, turmeric, and chili powder. Cook until the tomatoes soften and the mixture thickens. Add the cooked lentils and beans with their cooking liquid. Mash a small portion against the side of the pot to give the dal a naturally creamy texture.
Simmer and serve
Simmer gently, stirring often, for 30–45 minutes. Add water if the dal becomes thicker than you like. Slow cooking helps the spices blend and gives the dish its signature velvety body. Stir in the remaining butter, cream, and a pinch of garam masala. Taste and adjust the salt.
For a lighter finish, use less cream or replace it with a splash of milk. The dal also tastes excellent the next day; reheat it slowly with a little water, stirring until smooth. Garnish with cream or chopped cilantro if desired, and serve hot.
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