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dal makhani recipe with butter

Dal Makhani Recipe - Rich North Indian Curry

Dal makhani is a traditional North Indian curry made with whole black lentils and kidney beans, simmered with a spicy onion-tomato base, and finished with cream or butter. Its taste is thick, creamy, and rich with authentic flavours.
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Prep Time 10 minutes
Cook Time 1 hour
Soaking Time 8 hours
Total Time 9 hours 10 minutes
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

For cooking dal and beans

  • ⅓ cup sabut urad dal
  • ¼ cup kidney beans
  • 1 bay leaf
  • 1 cinnamon
  • 2 cloves
  • ½ tsp salt
  • 2 cups water

For making dal makhni

  • 1 tbsp butter/ghee
  • 1 medium onion, chopped
  • 2 medium tomato puree
  • 1 chopped green chilli
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ¼ tsp red chilli powder
  • ¼ tsp garam masala
  • ½ tsp salt
  • 1½ cups water
  • 2 tbsp butter for topping

Instructions
 

  • Wash and soak the dal or kidney beans in enough water overnight.
  • Before cooking, drain the water and add the soaked urad dal and kidney beans to a pressure cooker.
  • Add salt, bay leaf, cinnamon, cloves, and 2 cups of water to it.
  • Pour 2 cups of water into that and mix well.
  • Now pressure-cook for 6 to 7 whistles on high heat; after that, turn off the flame.
  • When the pressure is released, check that the lentils and beans are soft by pressing with your fingertips.
  • Now transfer into a strainer and store the boiling water from that.
  • Heat ghee in a kadai on medium heat.
  • Add chopped onion and saute until golden.
  • Now add tomato puree to the golden onions.
  • Saute them until the raw smell of them is gone.
  • Season with all spices, salt, and green chilli. Mix well with tomato puree and cook until the side of the masala releases ghee.
  • When the ghee is released, add boiled lentils and kidney beans.
  • Now add the stored water and an extra cup of water.
  • Mix all the ingredients well, cover the kadai with a steamer, and cook on low heat.
  • Simmer it on low heat until the dal has thickened.
  • When the dal gets thickened, add garam masala powder.
  • Mix well and turn off the flame.
  • Serve it with 2 tbsp of butter as a topping with naan or roti.

Notes

  • Soak the dal and rajma overnight to speed up the cooking process.
  • Simmer the dal over a low flame for better texture.
  • Add crushed kasuri methi and ginger-garlic paste for a deeper taste.
  • Make with homemade butter or ghee for authentic richness.
  • Before serving, add a small amount of butter for extra richness.