A quintessential staple in every Punjabi restaurant, Dal Makhani is known for its rich and creamy texture. The dish has its roots in the Punjab region of the Indian subcontinent and was created by Kundan Lal Gujral and Kundan Lal Jaggi, who were Punjabi Hindu migrants from Peshawar. They are also credited with inventing the famous butter chicken.

The dish is a modern variation of traditional lentil dishes, made with urad dal or black lentils and other pulses, and is known for its rich buttery and creamy content. The name Dal Makhni comes from Dal, meaning lentils, and Makhni, meaning buttery. It’s a testament to the culinary innovation that occurred during the post-partition era, as these chefs sought to create a vegetarian dish that would complement their already popular Butter Chicken. This recipe comes from my helper, R, who comes from Punjab.

Dal Makhni

Ingredients:

• 1 cup whole black lentils or urad dal
• ¼ cup kidney beans or rajma
• 4 cups water for pressure cooking
• 2 tbsp ghee or butter
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit lengthwise
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ cup fresh cream
• Salt to taste
• Finely chopped fresh coriander leaves for garnish

Method:

• Rinse the whole urad dal and rajma thoroughly under running water. Soak them together in enough water for at least 6–8 hours or overnight.
• Drain the soaked lentils and beans and transfer them to a pressure cooker. Add 4 cups of water and a pinch of salt. Pressure cook for about 6-7 whistles on medium-high heat, or until the lentils and beans are soft and well cooked.
• Once cooked, mash the lentils and beans slightly using the back of a spoon or a potato masher. Set aside.
• Heat ghee or butter along with oil in a deep pan or kadai over medium heat. Add cumin seeds and let them splutter.
• Add finely chopped onions and sauté until they turn golden brown.
• Stir in ginger-garlic paste and green chillies. Sauté for a couple of minutes until the raw aroma disappears.
• Add the tomato puree and cook until the mixture thickens and the oil starts to separate from the sides.
• Add turmeric powder, red chilli powder, coriander powder, and garam masala. Mix well and cook for a few more minutes.
• Pour in the cooked lentils and beans, along with any remaining water from the pressure cooker. Mix everything.
• Adjust the consistency by adding water if necessary. Bring the mixture to a gentle simmer.
• Add fresh cream and salt to taste. Stir well to combine.
• Let the Dal Makhani simmer on low heat for about 20–30 minutes, stirring occasionally. This helps to blend the flavours and thicken the gravy.
• Once the desired consistency is achieved, garnish with fresh coriander leaves.

Serve hot with steamed rice, naan, or roti for a delicious and comforting meal.