Dal Makhani Recipe: The Creamy Soul of North India

Why Dal Makhani Is More Than Just a Dish

Few dishes capture the heart of Indian comfort food like Dal Makhani. Slow-cooked black lentils simmered in butter, cream, and spices. It’s a dish that warms both your stomach and your soul.
If you’re living in Germany and missing that authentic, restaurant-style Dal Makhani, don’t worry — with quality ingredients from Dookan Germany, you can bring that same taste of home to your own kitchen.

Ingredients You’ll Need

For the Dal

• 1 cup whole black urad dal (black gram)
  

• ¼ cup rajma (kidney beans)
  

• 3 cups water (for pressure cooking)
  

• Salt to taste
  
  

For the Masala

• 2 tbsp butter
  

• 1 tbsp ghee
  

• 1 medium onion (finely chopped)
  

• 2 medium tomatoes (pureed)
  

• 1 tsp ginger-garlic paste
  

• 1 tsp cumin seeds
  

• 1 bay leaf
  

• ½ tsp turmeric powder
  

• 1 tsp red chili powder
  

• 1 tsp coriander powder
  

• 1 tsp garam masala
  

• 3 tbsp cream
  

• 1 cup water (or more for desired consistency)
  
  

Serving Size

Serves 4 people

Cooking Duration

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes (including simmering)
Total Time: ~1 hour 40 minutes

Step by Step Instructions

Step 1: Soak and Cook the Lentils

• Rinse urad dal and rajma thoroughly and soak them overnight in enough water.
  

• Drain and add them to a pressure cooker with 3 cups water and salt.
  

• Cook for 20–25 minutes until both are soft and creamy.
  
  

Step 2: Make the Masala Base

• Heat butter and ghee in a deep pan.
  

• Add cumin seeds and bay leaf, followed by onions. Sauté until golden brown.
  

• Add ginger-garlic paste and cook until the raw aroma disappears.
  

• Stir in tomato puree, turmeric, chili powder, and coriander powder. Cook until oil separates.
  
  

Step 3: Combine and Simmer

• Add the cooked dal and rajma to the masala.
  

• Mix well, adding water as needed for desired consistency.
  

• Let it simmer uncovered on low flame for at least 45 minutes, stirring occasionally.
  

• Finish with cream and garam masala. Simmer another 5 minutes for that signature buttery texture.
  
  

Step 4: The Smoky Finish (Optional)

For restaurant-style flavor, use the dhungar method:

• Heat a piece of charcoal until red hot, place it in a small bowl, and set it on top of the dal.
  

• Drizzle ghee over the charcoal and cover the pot for 5 minutes.
  That’s the magic touch — the irresistible smoky aroma of Dal Makhani!
  
  

Chef’s Notes: How to Get That Authentic Taste

• Patience is key: The longer it simmers, the creamier it gets.
  

• Use fresh cream and butter — no substitutes if you want that rich texture.
  

• Don’t skip the ghee: It’s what gives the dal its depth and aroma.
  

• You can make a vegan version by using coconut cream and vegan butter.
  

Nutrition (Per Serving)

• Calories: 360 kcal
  

• Protein: 15g
  

• Carbohydrates: 25g
  

• Fat: 22g
  

• Fiber: 9g
  
  

Dal Makhani is indulgent but also packed with plant-based protein — comfort food that truly satisfies!

FAQ

Q: Can I make Dal Makhani without a pressure cooker?
Yes, you can simmer the lentils on the stovetop — it just takes longer (2–3 hours).

Q: What’s the difference between Dal Tadka and Dal Makhani?
Dal Tadka is lighter and made with yellow lentils, while Dal Makhani is creamy and made with whole black urad dal.

Q: Can I freeze Dal Makhani?
Absolutely! It freezes beautifully for up to 3 months. Just reheat gently before serving.

Final Thought

There’s something deeply nostalgic about stirring a pot of Dal Makhani on a chilly European evening, it’s slow cooking at its soulful best. For Indian expats in Germany, this dish isn’t just food; it’s a warm reminder of home, family dinners, and Sunday lunches back in India.

With Dookan Germany, getting authentic ingredients like Urad Dal, Rajma, Ghee, and Cream is effortless. So the next time you crave something cozy and classic, let Dal Makhani bring that desi warmth back to your European kitchen.