Black Lentil Dal Recipe – Authentic Indian Dal Makhani Recipe

Last Updated on 4 months by Neha Deshmukh

Black Lentil Dal Recipe – Authentic Indian Dal Makhani Recipe

Hey everyone! If you’ve ever dreamed of recreating that rich, creamy, utterly delicious Dal Makhani you had at your favorite Indian restaurant, you’re in the right place. This isn’t just a Dal Makhani recipe, it’s the Dal Makhani recipe I’ve been perfecting for years – the one that always gets rave reviews from my family and friends. It takes a little time, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This Dal Makhani is seriously comforting. It’s the kind of dish that warms you from the inside out, especially on a chilly evening. It’s deeply flavorful, incredibly creamy, and surprisingly satisfying. Plus, it’s a fantastic way to impress guests with a taste of authentic Indian cuisine. I first made this for a potluck and it disappeared within minutes!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 tbsp light cooking oil
• 1 tbsp butter
• 1 large onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp tomato paste
• ½ tsp red chili powder
• Salt to taste
• 2 medium tomatoes, finely chopped
• 1 cup whole black lentils (urad dal) and a handful of dried red kidney beans (rajma), soaked overnight
• 2 tbsp plain milk
• Fresh cilantro leaves, chopped for garnish
• Water as needed

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Soaking the Lentils & Kidney Beans: Don’t skip this! Soaking overnight (or for at least 8 hours) is crucial for tender, creamy lentils. It helps them cook evenly and reduces cooking time. I usually soak mine in plenty of water with a pinch of salt.
• Butter vs. Ghee: Traditionally, Dal Makhani is made with ghee (clarified butter) for a richer flavor. But butter works beautifully too, and is more readily available. Feel free to substitute ghee if you have it!
• Spice Levels: Red chili powder can vary in heat. Start with ½ tsp and add more to taste. Some families in Punjab (where Dal Makhani originates) like a really fiery dal, while others prefer a milder flavor.
• Tomatoes: Ripe, flavorful tomatoes are key. I prefer using Roma tomatoes, but any good quality tomato will work. You can even use canned crushed tomatoes in a pinch (about 1 ½ cups).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil and butter in a pressure cooker over medium heat. Once the butter is melted and shimmering, add the chopped onion and sauté until it’s lightly browned and softened – about 5-7 minutes.
2. Stir in the ginger paste, garlic paste, tomato paste, and red chili powder. Sauté for about 30 seconds until everything is fragrant. This is where your kitchen will start to smell amazing!
3. Add the chopped tomatoes and cook for 2-3 minutes, stirring occasionally, until they soften and combine well with the other ingredients. You want a nice, thick base.
4. Now, add the pre-soaked lentils and kidney beans. Pour in enough water to fully submerge everything – usually about 4-5 cups.
5. Secure the pressure cooker lid and cook on high heat for 15-20 minutes, or until the lentils are beautifully tender. You’ll know they’re ready when they easily mash with a spoon.
6. Once cooked, gently stir in the milk and simmer for 2-3 minutes. This is what gives Dal Makhani its signature creamy texture. Don’t boil it after adding the milk!
7. Finally, garnish with fresh cilantro leaves and serve warm with naan or rice.

Expert Tips

• Low and Slow: The key to a truly amazing Dal Makhani is slow cooking. The longer it simmers, the more the flavors meld together.
• Don’t Overcook: Be careful not to overcook the lentils, or they’ll become mushy.
• A Touch of Cream (Optional): For extra richness, you can add a tablespoon of cream along with the milk.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and milk (almond, soy, or cashew milk work well) for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that any naan or roti you serve with it is also gluten-free.
• Spice Level Adjustments: My friend, Priya, loves a really spicy Dal Makhani. She adds a pinch of cayenne pepper along with the chili powder.
• Festival Adaptations: Dal Makhani is a popular dish for festivals like Lohri and Makar Sankranti in North India. It’s often served with sarson ka saag (mustard greens) and makki di roti (cornbread).

Serving Suggestions

Dal Makhani is fantastic with:

• Naan: The classic pairing!
• Rice: Steamed basmati rice is perfect for soaking up all that delicious sauce.
• Roti: Whole wheat roti is another great option.
• A side of raita: A cooling yogurt dip to balance the richness.

Storage Instructions

Leftover Dal Makhani can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to 2 months.

FAQs

1. What is the best way to soak the lentils and kidney beans for optimal texture?

Soak them in plenty of water overnight, or for at least 8 hours. Add a pinch of salt to the water. This helps them cook evenly and become beautifully tender.

2. Can I use a regular pot instead of a pressure cooker? If so, how will the cooking time change?

Yes, you can! But it will take much longer. Simmer the lentils and kidney beans in a regular pot for about 1.5 – 2 hours, or until they are tender. You may need to add more water during cooking.

3. What type of rice or bread pairs best with Dal Makhani?

Steamed basmati rice and naan are the classic pairings. But whole wheat roti also works wonderfully.

4. How can I adjust the spice level of this Dal Makhani?

Start with ½ tsp of red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

5. Can I make this Dal Makhani ahead of time? How does it affect the flavor?

Absolutely! In fact, it’s even better the next day. The flavors meld together beautifully as it sits. Just reheat gently before serving.

Enjoy! I hope this recipe brings a little bit of Indian comfort to your kitchen. Let me know how it turns out in the comments below!