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Punjabi Dal Makhani (Black Dal)

Punjabi Dal Makhani (BlackDal) a popular vegetarian lentil dish from Punjab, is an indulgent dal with buttery and creamy gravy, subtle spices and balanced flavours.
Prep Time20 mins
Cook Time3 hrs 40 mins
Total Time4 hrs
Course: Main Course
Cuisine: Pakistani
Keyword: Dal, Dal Makhani
Servings: 4
Author: Hirra Pervaiz

Ingredients

  • 1.5 Cup Whole Black Lentils (washed and soaked in plenty of water overnight or for at least 4-6 hours) 300 grams Whole Urad Dal
  • 4 liters Water approx. 16 cups
  • 2 tbsp. Ghee clarified butter
  • 4 tbsp. Unsalted Butter
  • 1 tbsp. Ginger Paste
  • 1 tbsp. Garlic Paste
  • 3/4 Cup Tomato Puree
  • 1/2 tsp Deggi Chili Powder
  • 1 tsp Salt or according to taste
  • 1/2 tsp Garam Masala Powder
  • 1/4 Cup Double Cream
  • 1/2 tbsp. Dried Fenugreek Leaves Kasuri Methi

Instructions

  • Drain the dal and put in a large pan and cover with 4 litres of cold water or as needed. Water should be approx. 3cm above the lentils
  • Bring it to a boil, then lower the heat to simmer. Cook covered for 2 hours stirring in between and adding more boiling water if needed. Cook until dal is soft, the skin is coming off it and when pressed between the fingers the white part is creamy and not grainy. Turn off the heat, strain and lightly mash the dal with the back of the ladle or a potato masher.
  • In a heavy-bottom pan heat ghee and unsalted butter. Add ginger and garlic paste and saute until fragrant.
  • Now add the tomato puree, deggi chilli powder, garam masala and salt and mix well. Cook on medium heat until ghee speaprtes on the sides.
  • Add the lentils and mix until well combined. Add boiling water enough to cover the lentils by about 4 cm. Bring to a boil over medium-high heat and continue stirring for about 30 minutes.
  • Lower the heat and let simmer for 1-2 hours (ideally 2 hours), stirring in between and adding more boiling water if the liquid is drying out. Eventually, the consistency will be thick and creamy.
  • Add cream and dried fenugreek leaves and cook for additional 15 minutes.
  • Serve Dal Makhani with more cream and dollop of butter with Naan, Tandoori Roti or Chapati

Notes

This recipe is adapted from Dishoom cookery book
  • This recipe is gluten-free and suitable for vegetarians
  • Substitution: If you can not find whole urad dal, you can use Split Urad Dal ( split black gram) and add 1/4 cup of red kidney beans for creamy dal and texture.
  • Cooking Method: you can use a pressure cooker, slow-cooker or an instant pot to make this dal, if you use them to make other dal recipes. I prefer the stovetop, slow-cooking method (and I don't own any of the above-mentioned products)
  • Make Vegan Dal Makhani: simply swap ghee and butter with oil and cream with coconut cream or cashew paste. Home-made cashew paste - blitz some cashews with water and add that to dal.
  • Make it an everyday dal: reduce the amount of butter and leave out cream completely to make it an everyday dal.
  • Accompaniments: Serve dal makhani with a drizzle of cream and a dollop of butter. Pickled onions (sirke wali pyaz) are the best accompaniment with dal makhani.