Authentic Punjabi Classic Dal Makhani Recipe

Authentic Punjabi Classic Made to Perfection is a beloved easy cooking recipe from Punjab, India. Dal Makhani  has earned its place as a staple in Indian cuisine due to its rich, creamy texture and deep, savoury aroma." This rich and creamy lentil dish is made using black urad dal (whole black Urad) and kidney beans (rajma), slowly cooked to perfection to achieve its signature velvety texture and deep, savoury aroma.

Creamy Dal Makhani

The charm of this all time favourite Dal Makhani lies in its preparation. The Urad and kidney beans are soaked overnight to soften them, then cooked with aromatic spices, butter, and cream. The proper cooking process is key—it allows the flavours to meld together beautifully, creating a dish that's indulgent and comforting. The tomato-based gravy adds a tangy richness, while the generous use of butter and cream gives the dal its luxurious, "makhani" (buttery) quality.

Ingredients for Dal Makhani:

Whole Black Urad Dal: 2/3 cup (soaked overnight)
Kidney Beans (Rajma): 3 tablespoons (soaked overnight)
Garlic: 20 grams
Ginger: 20 grams
Ripe Tomatoes: 3 (roughly chopped)
Red Chili Powder: 1 teaspoon
Unsalted Butter: 1/4 cup
Water: 600 ml
Cream: 1/4 cup
Salt: 1 teaspoon / as per taste

Kidney Beans

Black Urad

Step-by-Step Instructions:

✅ Step 1: Soak the Lentils Wash and soak the urad dal and rajma overnight in fresh water.

Drain and rinse thoroughly before cooking to remove any residue.
✅ Step 2: Pressure Cook the Lentils In a pressure cooker, add the soaked lentils, chopped tomatoes, garlic, ginger, water, butter, salt, and red chilli powder.
Cook on high until the first whistle, then lower the flame and let it simmer for 30–40 minutes.

✅ Step 3: Mash for a Creamy Texture Once cooked, allow the pressure to release naturally.
Open the cooker and gently mash the lentils with a potato masher—this helps create the signature velvety texture.
✅ Step 4: Stir in the Cream Place the mashed dal back on low heat and stir in fresh cream.
Simmer for a few minutes, stirring occasionally, until the dal reaches its rich, creamy consistency.
✅ Step 5: Garnish & Serve Add a final swirl of cream for an indulgent touch.
Serve hot with naan, roti, or jeera rice—pair it with a side of pickled onions or fresh coriander for an extra burst of flavour!

Here are some additional tips to make your Punjabi Dal Makhani extra rich and flavourful:

1. Slow Cooking for Creaminess Traditional dal makhani is slow-cooked for hours to develop its signature creamy texture.
If short on time, pressure cook the lentils first, then simmer them for at least 30-40 minutes with butter and cream.

2. Smoky Flavour Trick For a dhaba-style smoky taste, try the dhungar method:
Heat a piece of charcoal until red-hot- Place it in a small bowl inside the dal.
Pour ghee over it and cover the pot for 2-3 minutes to infuse the smoky aroma.

3. Butter & Cream for Richness Use generous amounts of butter for that signature makhani richness.

Finish with fresh cream to enhance the velvety texture.

4. Perfect Spice Balance (optional) Kasuri methi (dried fenugreek leaves) adds depth—crush and sprinkle it at the end.
Ginger-garlic paste gives warmth and enhances the aroma.
A pinch of nutmeg can add a subtle richness.

5. Let It Rest After cooking, let the dal sit for 10-15 minutes before serving.
This allows the taste to meld together beautifully.

Dal makhani with Naan

Serving Suggestions for Dal Makhani

Dal Makhani is a classic Punjabi dish that brings warmth, indulgence, and deep, rich flavours to the table. Its velvety texture and aromatic spices make it a favourite in Indian households and restaurants alike. To elevate your dining experience, pair this creamy lentil dish with buttery naan, which beautifully complements its smooth consistency. Soft and floppy, naan helps scoop up every bit of the tasteful dal, making each bite truly satisfying.

Another excellent pairing is jeera rice —fragrant cumin-infused rice that balances the richness of the dish. The earthy aroma of jeera blends seamlessly with the slow-cooked lentils and creamy tomato base, enhancing every mouthful. For those who enjoy a contrast of flavours, serve Dal Makhani with a refreshing side of pickled onions. Their tangy, slightly spicy bite adds a vibrant edge to the meal, cutting through the creaminess and offering a delightful textural contrast.

Dal Makhani 

Dal Makhani is more than just a dish—it is a true celebration of Punjabi cuisine, carrying with it the essence of home-cooked comfort, tradition, and nostalgia. Whether enjoyed at festive gatherings or as a cosy weeknight dinner, this dish embodies the magic of slow-cooked flavours and culinary craftsmanship.

So go ahead, prepare a pot of this delicious dal, and let its mouth-watering aroma fill your kitchen, creating an experience that is both heartwarming and deeply satisfying!