Dal Makhani is one of the most iconic dishes of North Indian cuisine, known for its velvety texture and perfect balance of spices. Originating in Punjab, this dish is a symbol of conviviality and tradition, often prepared for special occasions or served in Indian restaurants around the world.
One of the advantages of living in a multicultural place is that you find neighborhoods like ours where punjabis live, and they pass on the recipe for Dal Makhani, which when you continue reading, you'll know what it is.
Dal Makhani is one of those dishes that requires a whole morning's worth of preparation (just like Harira), but the result of this Dal Makhani is so satisfying, it's worth it.
Dal Makhani originates from the Punjab region, but it's very popular throughout India. Made with urad dal (black lentils) and rajma (red kidney beans), it includes butter (makhan is the Hindi word for butter) and cream.
Once again, as with the butter chicken (murgh makhani), it was punjabis who invented this dish. Lentils and beans are soaked overnight and simmered, traditionally for up to 6 hours, along with ginger, garlic, and a few other spices , including garam masala.
These are then combined with onions and tomatoes (chopped or pureed) and sometimes pomegranate seeds.
What sets Dal Makhani apart from other lentil dishes is its slow, long cooking, which allows the ingredients to blend perfectly, creating a smooth, rich, and enveloping curry.
Over time, this dish has become a staple of Indian cuisine, adapting to many variations. However, to achieve a truly authentic and balanced result, it's important to follow a few basic tips.
Slow Cooking: The Secret to Perfect Dal Makhani
Why it's important not to rush cooking
Traditional Dal Makhani is cooked over low heat for several hours. This process allows the lentils to naturally release their starch, creating a dense, velvety texture without the need for artificial thickeners.
Ideal cooking time: at least 2-3 hours on low heat, to allow the flavours to fully develop. If using a pressure cooker, it is advisable to simmer the Dal Makhani for an additional 30 minutes after the initial cooking time, to intensify the flavour.
Resting improves the flavor: if possible, let the Dal Makhani rest for a few hours or even overnight before serving, so that the spices can blend better.
How to thicken sauce naturally
If the Dal Makhani is too runny, you can improve the consistency with a few simple tricks:
- Blend a small amount of lentils and beans before mixing them with the rest of the sauce.
- Leave to simmer uncovered for 20-30 minutes, allowing the excess liquid to evaporate.
- Add a knob of butter or a spoonful of cream to obtain an even more velvety consistency.
Which spices are essential for Dal Makhani?
Dal Makhani owes its distinctive taste to the balanced combination of aromatic spices, which make it complex without being overly spicy.
Essential spices include:
Cumin seeds, which give a warm, slightly smoky aroma.
Ground coriander, which adds a fresh, citrusy touch.
Garam masala, a mix of spices that gives depth to the dish.
Dried fenugreek (kasuri methi), which provides a slight bitter, smoky note.
Chili powder and fresh chili peppers, which adjust the heat level.
How to customize the intensity of spices
For a milder Dal Makhani, reduce the amount of chilli and increase the cream.
For a spicier flavor, add more garam masala and an extra pinch of fresh ginger.
For a more intense flavor, add a touch of nutmeg or a pinch of cinnamon.
The Dhungar Technique: The Secret to a Smoky Flavor
A trick for a richer flavor
In fine Indian restaurants, Dal Makhani often has a subtle smoky aroma, achieved using the Dhungar technique. This traditional method infuses the dish with a deep, enveloping flavor.
Here's how to replicate it at home:
Heat a small piece of charcoal until it is glowing.
Place it in a small metal container inside the pot containing the Dal Makhani.
Add a few drops of clarified butter (ghee) or melted butter to the hot coals and immediately cover the pan with a lid.
Let it rest for 5-7 minutes, so that the dish absorbs the delicate smoky aroma.
This technique is a simple yet effective trick to take Dal Makhani to the next level.
Variations and alternatives for a lighter Dal Makhani
How to make the dish healthier without losing its creaminess
If you want a lighter version of Dal Makhani, you can make a few changes:
Replace butter with coconut oil or reduce the amount of ghee.
Use coconut milk or Greek yogurt instead of cream, to maintain a creamy consistency while reducing fat.
Increase the proportion of black lentils to red beans for a lighter, more digestible dish.
For a completely vegan version, simply replace all the animal ingredients with plant-based alternatives, still obtaining a rich and tasty dish .
What side dishes go best with Dal Makhani?
Dal Makhani pairs perfectly with various traditional Indian dishes. Some recommended options are:
Basmati rice, which absorbs the sauce perfectly and balances its intensity.
Naan or chapati bread, ideal for soaking up the creamy spicy sauce.
Fresh salad with cucumber, onion and lemon, which adds a fresh note to the meal.
For a complete Indian-style menu, Dal Makhani can be served with tandoori paneer or a tasty yogurt and mint raita .
Dal Makhani is an extraordinary dish, combining creaminess, spices, and intense aromas. By following a few tricks, such as slow cooking, the right balance of spices, and the Dhungar technique, you can achieve an authentic and irresistible version.
Whether you opt for the traditional version or a lighter variation, Dal Makhani remains a dish rich in history and flavour, perfect for a special dinner or to discover the best of Indian cuisine.
Preparation time | 3h
Difficulty | easy
For | 4 people
Ingredients
- 1 cup lentils (if you have black, even better) (soaked, at least 12 hours)
- 1.5 l of water or even more to add
- 2 or 3 crushed tomatoes
- 2 teaspoons of salt
- 1 teaspoon of sweet paprika
- 1 teaspoon of ground garam masala
- 2 teaspoons of ground turmeric
- 1/2 teaspoon of ground cayenne
- A pinch of ground cinnamon
- 2 tablespoons of oil
- 2 teaspoons of cumin
- 1 tablespoon of peeled and finely chopped ginger
- 2 crushed garlic cloves
- 3 spring onions
- 2 or 3 medium onions for the garnish
- 125 ml of sour cream/you can use coconut milk if you want the vegan version.
- sugar to taste
- 50 gr of chopped fresh cilantro
To garnish your dish
- lime juice
- salt and pepper
To accompany
- 200 gr of cooked rice
- Naan, Indian bread
How to make Dal Makhani?
The first step is to soak the lentils overnight. If you forget, your local grocery store usually has them. Place the lentils in a pot with water over medium heat and add the tomato sauce, salt, paprika, garam masala, turmeric, cayenne pepper, and cinnamon.
In a small pan, heat the oil over medium heat, add the cumin, ginger, and garlic. Sauté for about 4 minutes, then add spring onions and sauté for a few more minutes. Add it to the pot of your lentils. Reduce the heat to medium-low and let it simmer, stirring occasionally.
I cooked the Dal Makhani for about four hours, but you can check if they're tender if the lentils mash easily. It's time to add the cream (in the veggie version, coconut milk, which alters the flavor somewhat) when it's almost ready.
You have to cook it until you like the resulting texture. Taste it to see if it's salty or flavorful. If it's too thick, you can add water or adjust the Dal Makhani to your liking.
Once served, garnish the dish with chopped spring onion, a little chopped cilantro.
Add cooked rice as a side dish, that can get you out of many troubles, such as with this Dal Makhani.
Tips:
Eat Dal Makhani whenever you want, but I warn you that it is more of a cold dish.
Adjust the amount of spices to your taste if you don't like very spicy Dal Makhani, or generally don't tolerate it well.
Have a nice week ahead.
thanks