Easy Dal Makhani recipe is a beloved dish originating from the North Indian and specifically Punjabi cuisine. It presents a delightful combination of rich creaminess and smokiness that tantalizes taste buds. Traditionally served with naan or rice, this lentil-based dish is a favorite among millions worldwide.

It’s important to note that omitting whole spices when preparing a dal makhani recipe compromises its ability to achieve an authentic restaurant-like flavor. To assist you in crafting this delicacy with minimal ingredients, we present a simple dal makhani recipe.

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 cloves of garlic, minced
• 1-inch ginger, minced
• 2 green chilies, finely chopped
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 2 tbsp butter or ghee
• 2 cups water
• Salt to taste
• Chopped coriander for garnish

Instructions on How to Make Easy Dal Makhani recipe:

Step 1: Soak the black lentils and kidney beans overnight in sufficient water. Drain and rinse thoroughly.

Step 2: In a pressure cooker, combine the soaked and drained lentils and beans. Add 2 cups of water and a pinch of salt. Pressure cook the mixture for 4-5 whistles or until the lentils and beans become tender.

Step 3: Heat butter or ghee in a pan. Add cumin seeds and let them crackle.

Step 4: Sauté chopped onions until golden brown.

Step 5: Add minced ginger and garlic, and sauté for a minute.

Step 6: Incorporate chopped tomatoes and green chilies, and cook until the tomatoes turn soft and mushy.

Step 7: Add red chili powder, coriander powder, turmeric powder, and garam masala powder. Mix well.

Step 8: Add the cooked lentils and beans, along with the cooked water. Mix thoroughly and bring the mixture to a boil.

Step 9: Reduce the heat and let the dal simmer for 10-15 minutes until the desired consistency is achieved.

Step 10: Garnish with chopped coriander and serve hot dal makhani with naan or rice.

Note:

For a creamier dal makhani, you can add cream or yogurt. The inclusion of butter and cream elevates the dish’s flavor. Feel free to add a generous amount of butter and cream to enhance its richness.

How to Achieve Smoky Dal Makhani at Home

At restaurants, dal makhani is traditionally simmered overnight in a tandoor, and the charcoal or wood imparts a distinct smoky flavor. However, at home, you can save time by pressure cooking the lentils and kidney beans.

If you desire that characteristic smokiness in your Punjabi Dal Makhani, you have two options:

1. Charcoal-infused smoke: Known as “Dhungar” in Hindi, this technique uses charcoal to impart a smoky flavor to any dish. Here’s how it works:
   • Ignite a piece of charcoal until red hot.
   • Place an empty bowl in the vessel containing the dal makhani (ensure it is not filled to the brim).
   • Put the hot charcoal in the bowl and pour some ghee (clarified butter) over it.
   • Immediately cover the vessel with a lid and leave it undisturbed for 10-15 minutes.
   • The smoke from the burning coal, infused with the aroma of ghee, will impart a smoky flavor to the Dal Makhani.

2. Use smoked paprika: If you don’t have charcoal available, you can use smoked paprika as an alternative. However, when using smoked paprika, avoid adding red chili powder to the dal during preparation. This substitution will still provide the desired smoky flavor to your dish.

Relish Your All-Time Favorite

Dal makhani with naan is a delectable and comforting dish, perfect for a cozy dinner at home. Its simplicity allows for easy preparation using common ingredients found in most kitchen pantries. You can adjust the spice level according to your preference, making it as mild or spicy as you like. Give this Dal Makhani Recipe a try and savor the flavors of North Indian cuisine in the comfort of your own home.