Dal Makhani
This restaurant-style Dal Makhani is rich, creamy, and packed with North Indian flavor. It’s a slowly cooked dish that tastes even better the next day! Enoy with naan or tandoori roti, basmati rice, or jeera (cumin) rice. It’s a perfect treat for friends and family.
Ingredients
Dal
  • 1cup urad dal (black gram)
  • 1/4cup dry kidney beans
  • 4cups filtered water
  • 1/2tsp salt
  • 1Tbsp Ghee
Gravy
Additionals for Creaminess
  • 1/2cup cream
  • 2Tbsp butter
Instructions
Prepare Dal
  1. Soak the urad dal and kidney beans overnight in plenty of water. Drain and rinse. Pressure-cook in 4 cups water with ½ tsp salt and 1 tbsp ghee for 40 minutes with natural pressure release. The beans should be very soft. Now, mash them slightly for a creamier texture. Set aside while making the gravy.
Make the Gravy
  1. Heat ghee in a heavy-bottomed skillet. Sauté chopped onion until golden. Add ginger-garlic paste, stirring for a minute or two. Add the tomato puree and green chilies, if using. Continue cooking for 5-7 minutes.
  2. Add turmeric, Kashmiri red chili powder, coriander powder, and garam masala. Stir well and cook for 1–2 minutes.
  3. Add the cooked dal and kidney beans, mixing well. Check consistency; if needed add 1/2-1 cup water. Simmer over low for 40 minutes, stirring occasionally to prevent sticking. Add more butter as needed for richness.
  4. Add the fenugreek leaves and salt to taste. Stir in cream and simmer for 5 more minutes. Taste, adjusting seasonings as desired.
Add the Additionals
  1. Serve with and swirl of cream, a dollop of butter, and a sprinkling of cilantro.