This dish is one of our favorite Indian dishes. With one taste, you’ll understand why.
The flavor profile of this dal is transcendent. It’s often considered a “special occasion” meal in India. The homemade garam masala deepens the flavor profile. Give yourself a little time to prepare the dish, and make sure someone is nearby to provide the occasional stir! And don’t forget to pick up some naan (Indian flatbread).
How To Make Dal Makhani
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The Ingredients You Will Need
If you enjoy making a trip to an Indian food market as much as we do, it’s time to make another trip! If you don’t have an Indian market in your area, you can order some of the hard-to-find ingredients online. Here’s what you’ll need to have on hand:
Black lentils (whole urad dal) – Found at Indian food markets or online. You can usually find black lentils at Whole Foods in the U.S.
Butter – We love Indian butter called Amul Pasteurized Butter which can be found in Indian food markets or online. Regular unsalted butter is perfectly fine, too.
Ghee – Can be found in the International section of many well-stocked supermarkets, at Indian markets, or online.
Onion – Chopped.
Ginger garlic paste – Can be found in Indian markets or online. You can substitute 1 tablespoon of finely chopped fresh garlic and 10 cloves of finely minced garlic.
Tomato purée – Can substitute tomato sauce.
Salt – Kosher or table salt are both good choices.
Kashmiri chili powder – Can be found in an Indian market or online. Regular chili powder can be substituted.
Garam masala – Homemade is wonderful. However, you can find this in the spice section of many well-stocked supermarkets, at Indian food markets, or online.
Cream – Heavy (or double) cream is recommended.
EXPERT TIP: Place the lentils in a pot and cover them with water. As they simmer, you will need to add more water, typically about half a cup every 30 minutes. After the lentils become soft (after about 90 minutes), you’ll want enough water still in the pot to just cover the lentils.
Tips for Making Perfect Dal Makhani
Use Quality Lentils – For the best texture and flavor, use whole black urad dal (black lentils) and soak them overnight to ensure they cook evenly and become tender, resulting in a creamy consistency.
Slow Cooking is Key – Cook the dal slowly over low heat to develop deep flavors. Using a pressure cooker can speed up the process, but for authentic taste, simmering the dal for several hours allows the spices to meld beautifully and the lentils to break down into a rich, creamy sauce.
Rich and Creamy Base – Incorporate a generous amount of butter and cream towards the end of cooking to achieve the signature richness of dal makhani. You can also add a splash of milk for extra creaminess if desired. Go with top-notch butter and cream for optimal flavor.
Layering Flavors – If possible, seek out authentic spices to make the best dal makhani. The ghee, ginger garlic sauce, Kashmiri chili powder, and garam masala help to create an authentic taste and texture.
How To Serve
This dish is definitely best served warm, even piping hot. Right from the pot is best.
You’ll want to have some fresh naan (Indian bread) and basmati rice. See the NOTES on how to make classic basmati rice.
If the dal feels too thick, simply bring it to a simmer and add more water. It should be the consistency of a thick Texas-style chili.
And remember to finish each serving with a nice layer of heavy cream and a pat (or two) of butter.
Other Amazing Indian Recipes to Try
Indian cuisine is one of the most varied and flavorful foods in the world. Here is a collection of some of our homemade favorites that we are certain you and your family will love!
- Chicken Korma
- Chana Masala
- Homemade Curry Powder
- Creamy Chicken Tikka Masala
- Homemade Garam Masala
- Curry Chicken
- Instant Pot Butter Chicken
These are all amazing without a doubt. But, in the meantime, isn’t this dish calling your name?
If you’ve never tried to cook an authentic Indian dish, this is a great place to start.
It does require a little tender, love, and care. Mostly just with frequent stirring.
But, it’s hard to mess up. And if you start with classic, authentic ingredients, you will produce one of the tastiest and most luxurious dishes in the world.
It’s really that good! And, as mentioned…don’t forget bread to plunge into the dal!
Ready to make the best dal this side of Dehli? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Dal Makhal
Video
Equipment
- 1 Large pot to hold the lentils and enough water to cover them by 1 inch.
- pot for simmering
Ingredients
- 14 oz black lentils whole urad dal
- 4 tablespoon butter plus extra for serving
- 1 tablespoon ghee
- 1 medium onion chopped
- 2 tablespoon ginger garlic paste
- 1 cup tomato purée
- 2 teaspoon salt plus more, to taste
- 2 teaspoon Kashmiri chili powder
- 2 teaspoon garam masala
- ¼ cup heavy cream plus extra for serving
Instructions
- Soak the lentils in a pot with water (about 1 inch over the beans) for at least 6 hours, or even better, overnight.14 oz black lentils
- Drain the lentils into a colander and then rinse them under cool water.
- Place the lentils back into the pot and cover them with water (again, about 1 inch over the beans). Bring to a boil and then reduce the heat to medium and simmer them until they are soft, about 1 hour to 90 minutes, stirring frequently and adding water occasionally to maintain the same water level throughout.
- Meanwhile, heat the ghee and 2 tablespoon butter over medium heat in a separate pot. Add the onions and cook for 12 minutes, stirring often. Add the ginger garlic paste and cook for another 3 minutes, stirring often.4 tablespoon butter, 1 tablespoon ghee, 1 medium onion, 2 tablespoon ginger garlic paste
- Stir in the tomato purée, salt, chili powder, and garam masala. Cook for 2 minutes and then remove the pot from the heat. Set aside.1 cup tomato purée, 2 teaspoon salt, 2 teaspoon Kashmiri chili powder, 2 teaspoon garam masala
- Once the lentils are tender, make sure there is enough water in the pan to just barely cover the lentils. Transfer the lentils (with liquid) into the pot with the tomato mixture. Mash some of the lentils with a masher or the back of a spoon. Bring to a simmer and cook, stirring often, for another 90 minutes, adding about 2 cups of water during the process.
- Stir in the cream and the remaining 2 tablespoon of butter. Simmer for another 2 minutes. Taste and add more salt, if needed.
- Serve at once in bowls topped with a swirl of heavy cream and a small pad of butter.¼ cup heavy cream
Notes
- Add 1 cup of aged basmati rice to a bowl and cover it with water. Swish the rice around for a minute, then hold the rice back with your hand as you pour off the water. Repeat 2 more times and then transfer the rice into a colander. Rinse the rice with cool water.
- Bring two cups of water, 1 tablespoon ghee, 1 teaspoon salt, and several cardamom pods (if desired) to a boil.
- Add the prepared rice to the boiling water. Cover and turn the heat to low. Cook for 10 to 12 minutes. Fluff with a fork and serve.
geometry dash says
Thanks for recipe.