Easy Homemade Dal Makhani Recipe: Rich Indian Lentil Curry

Date: 03-apr-2025

Dal Makhani: A Rich and Comforting Indian Lentil Dish

Dal Makhani is a beloved North Indian lentil curry known for its deep, creamy flavors and rich texture. Traditionally slow-cooked for hours, this dish is made from whole black lentils (urad dal) and red kidney beans (rajma), infused with aromatic spices, butter, and cream. It's a staple at Indian restaurants but easy enough to prepare at home for a comforting, wholesome meal.

Ingredients

• 1 cup whole black gram (urad dal)
• 1/4 cup kidney beans (rajma)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 tablespoons butter (plus extra for garnish)
• 1/2 cup fresh cream
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander for garnish

How to Make:

Soak & Cook Lentils

Soak urad dal and rajma overnight in water. Rinse and pressure cook with salt and 4 cups water until soft (about 6–8 whistles).

Prepare the Masala

Heat butter in a pan. Add cumin seeds, then sauté onions until golden. Add ginger-garlic paste and cook until raw aroma fades.

Add Tomato Puree

Stir in the tomato puree, red chili powder, and salt. Cook until the mixture thickens and oil begins to separate.

Combine & Simmer

Add cooked dal-rajma mixture. Let it simmer on low heat for 20–25 minutes, stirring occasionally. Add water if needed to adjust consistency.

Finish with Cream & Garam Masala

Stir in cream and garam masala. Simmer for 5 more minutes.

Garnish

Add a dollop of butter and sprinkle with fresh coriander before serving.

Serving Suggestions

Dal Makhani pairs perfectly with:

• Steamed basmati rice
• Butter naan or tandoori roti
• Jeera (cumin) rice for a fragrant combination

Enjoy this creamy, protein-rich vegetarian recipe as a main course for lunch or dinner. It also tastes even better the next day as the flavors deepen!