Equipment
Ingredients
Legumes
- 150 g whole black urad dal
- 50 g red kidney beans
Base Cooking Aromatics
- 750 ml water
- 10 g salt
- 15 g ginger, grated into paste
- 15 g garlic, grated into paste
Tarka & Finishing
- 45 g ghee
- 5 g cumin seeds
- 200 ml tomato puree, smooth
- 5 g kashmiri chili powder
- 5 g garam masala
- 60 ml heavy cream
- 2 g kasuri methi, dried fenugreek leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 241 kcal
- Protein
- 10 g
- Carbohydrates
- 26 g
- Fat
- 12 g
- Fiber
- 7 g
- Sugar
- 5 g
- Sodium
- 714 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 31 mg
- Potassium
- 810 mg
- Calcium
- 84 mg
- Iron
- 4.8 mg
- Magnesium
- 107 mg
- Phosphorus
- 147 mg
- Zinc
- 1.6 mg
- Vitamin A
- 246 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.4 mg
- Folate
- 34 mcg
- Water
- 135 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the whole black urad dal and kidney beans under cold running water. Submerge them in a mixing bowl with plenty of water and soak at room temperature for 8 to 12 hours.
Drain the soaking liquid and rinse the lentils and beans thoroughly to remove any impurities.
Transfer the drained lentils and beans to the electric pressure cooker. Add 750ml of water, the salt, half of the grated ginger, and half of the grated garlic. Seal the lid and cook on high pressure for 45 minutes.
Once the cooking cycle completes, allow the pressure to release naturally for 20 minutes before carefully opening the lid. Lightly mash the lentils against the sides of the pot with the back of a spoon to create a creamy texture.
In a small frying pan, melt the ghee over medium heat. Add the cumin seeds and toast until they sizzle and become fragrant, about 1 minute. Add the remaining ginger and garlic, cooking briefly until the raw aroma dissipates.
Stir the tomato puree, Kashmiri chili powder, and garam masala into the frying pan. Cook until the moisture reduces slightly and you can see droplets of fat separating from the tomato mixture.
Pour the hot tarka mixture from the frying pan into the cooked dal in the pressure cooker. Crush the kasuri methi between your palms and add it to the pot along with the heavy cream. Select the saute function and simmer the dal for 10 minutes, stirring frequently, to meld the flavors and thicken the consistency.
Chef's Notes
- Soaking urad dal is absolutely non-negotiable. It not only reduces cooking time but draws out phytic acid, helping the lentils breakdown into the iconic, velvety texture that Dal Makhani is known for.
- Kasuri methi (dried fenugreek leaves) provides the signature restaurant flavor. Crushing it between your palms before adding releases its essential oils.
- The longer Dal Makhani simmers, the better it tastes. Leftovers almost always taste better the next day as the spices continue to penetrate the legumes.
- For an extra layer of authenticity, try adding a small piece of live charcoal to a heatproof bowl resting on top of the finished dal, drizzle with a few drops of ghee, and cover for 5 minutes. This technique, called dhungar, imparts a magnificent smoky flavor.
Storage
Refrigerator: 5 days — Store in an airtight container. The flavors will deepen and improve over the first 48 hours.
Freezer: 3 months — Freeze without the heavy cream if possible. Stir fresh cream in after reheating.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water if the dal has thickened significantly.
Troubleshooting
Lentils and beans are still tough after pressure cooking
Cause: The dried legumes were very old, or they were not soaked long enough
Fix: Seal the pressure cooker again and cook on high pressure for an additional 15 minutes, followed by a quick release
Prevention: Ensure your beans are fresh and always soak them for a minimum of 8 hours
The dal lacks depth and tastes watery
Cause: Insufficient simmering time after adding the tarka
Fix: Continue to simmer on the saute function for another 10 to 15 minutes, lightly mashing more beans to thicken the broth
Prevention: Allow adequate time for the final simmer to reduce excess water and emulsify the fats with the starches
Cultural Context
Dal Makhani originated in the Punjab region of the Indian subcontinent and was heavily popularized in the mid-20th century by Kundan Lal Gujral in Delhi. By taking traditional slow-cooked black lentils and enriching them with cream, butter, and a tangy tomato base, the dish was transformed into a decadent masterpiece that has since become a crown jewel of Indian restaurant cuisine globally.
