Dal Makhani
The iconic slow-cooked black lentil curry of North India – rich, velvety, and deeply satisfying. Authentic dal makhani takes patience but rewards you with a flavour that no restaurant can match. Serve it with hot butter naan or jeera rice for a complete comfort meal.
Ingredients
- 1 cup whole black urad dal (black lentils), soaked overnight
- 1/4 cup rajma (kidney beans), soaked overnight
- 2 tbsp Precious cold pressed groundnut oil
- 1 tbsp butter
- 1 tsp cumin seeds
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 medium onions, finely chopped
- 3 medium tomatoes, pureed
- 1 tsp turmeric
- 1.5 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1/2 cup heavy cream
- Salt to taste
- Butter and cream for garnish
Step-by-Step Instructions
- Pressure cook soaked urad dal and rajma with 3 cups water and 1 tsp salt for 6-8 whistles until completely soft. Mash lightly.
- Heat oil and butter in a heavy kadai over medium flame.
- Add cumin seeds and let them splutter. Add minced garlic and grated ginger, fry for 1 minute.
- Add onions and cook until deep golden brown – about 12 minutes. This step builds the foundation of flavour.
- Add tomato puree and cook until oil separates and the mixture is dark and fragrant, about 10 minutes.
- Add turmeric, red chilli powder, and coriander powder. Cook for 2 minutes.
- Add the cooked dal and rajma to the masala. Mix well.
- Add 1 cup water, stir, cover and simmer on very low heat for 30-40 minutes, stirring every 10 minutes.
- Add cream and garam masala. Taste and adjust salt. Simmer uncovered for 10 more minutes.
- Finish with a knob of butter and a swirl of cream. Serve with naan or jeera rice.
Frequently Asked Questions
Can I make dal makhani in a regular pot (not pressure cooker)?
Yes, but it will take 2–3 hours of simmering on low heat. The longer cooking develops deeper flavour. Or soak urad dal overnight and cook covered on low heat for 90 minutes.
Why use cold pressed groundnut oil in dal makhani?
Cold pressed groundnut oil in the tadka gives dal makhani a subtle nuttiness that complements the urad dal's richness. It also provides natural Vitamin E and resveratrol that refined oil lacks.
How to make restaurant-style dal makhani?
The secret is slow cooking (2–3 hours minimum), generous butter and cream, and long simmering of the tomato-onion base before adding the cooked dal. Finish with a cold pressed oil tadka of cumin and garlic.
Cook with authentic cold pressed oils — the difference is in every bite.
Written by
Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.
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