Homestyle Dal Makhani reminds me of my moms warm hugs. It’s reminiscent of childhood dinners and the start of my cooking journey.
Dal Makhani: the queen of dals if you ask me. Whole black (urad) lentils cooked along side kidney beans until they are smooth and creamy. A rich and buttery tadka with onions, tomatoes and fresh ginger bring it together, leaving you with the most delightful result.
We could all use a warm hug right now so here’s a virtual one from me to you and a recipe that tastes like home. There are lots of Dal Makhani recipes out there but this is a homestyle version, my moms to be exact and one that leaves out the cream. Because this recipe was highly requested, I am sharing three methods to make this: The Instant Pot, Stove top and Slow cooker.
Growing up Dal Makhani was made on special occasions, it’s been my favorite for as long as I can remember and I would relish dinner whenever my mom would make it.
Here are some dishes I especially love alongside Homestyle Dal Makhani: Bhindi Do Pyaza, Paneer Makhani, Kurkuri Bhindi, Haryali Paneer, or Baingan ka Bharta.
Makhani means “buttery”, and in this recipe whole black lentils and kidney beans are cooked until soft and creamy with lots of butter. In many restaurants they also add cream, but I find it to be too rich and unnecessary. This Homestyle Dal Makhani is creamy and rich, with a silky almost luscious texture. It hits those perfect savory notes, bursting with Indian spices and balanced with just enough butter.
WHAT YOU’LL NEED:
1 cup whole urad dal (black gram)
1⁄3 cup red kidney beans (rajma)
1 1/2 cup onion; chopped
1 cup tomatoes; chopped
1 cup cilantro, stems and all; chopped
2 teaspoons cumin seeds
6 garlic cloves, chopped
3 inches ginger root, grated
1 teaspoon coriander powder
1/2 teaspoon turmeric
1 green chili; slit
1/2 teaspoon garam masala powder
1/2 teaspoon red chili powder
3 tablespoons butter
1 tablespoon oil
1 1/2 teaspoon salt; adjust to taste
MAKING IT:
Soak whole black urad and rajma overnight in 3-4 cups of water. Rinse and add the soaked dal and rajma with 4 cups of water with half the salt, turmeric and half the ginger.
INSTANT POT:
Close the lid with pressure valve to sealing. Cook on Manual / Pressure Cook (High) for 40 minutes. Allow the pressure to release naturally. Take a masher or the back of a big spoon and mash the dal, allowing the lentils to break up.
Heat oil and butter in a small pan. Once warm add cumin seeds and the slit green chili. As it crackles add chopped onions and sauté until translucent. Add chopped ginger, garlic, half of the cilantro, and chopped tomatoes. As the tomatoes start reducing, add in the red chili powder and coriander powder. Sauté until the oils start to separate from the masala. Add in this tadka/tempering to the boiled dal and rajma along with the remaining salt. Add some water if required.
Set sauté mode for 15 minutes. Add garam masala and remaining cilantro. Cover halfway with lid and let dal thicken. Garnish with a pat of butter, fresh ginger and more cilantro.
STOVETOP:
Cook on medium high for 2-3 hours until the lentils are cooked through and can be easily smashed between your fingers. Take a masher or the back of a big spoon and mash the dal, allowing the lentils to break up.
Heat oil and butter in a small pan. Once warm add cumin seeds and the slit green chili. As it crackles add chopped onions and sauté until translucent. Add chopped ginger, garlic, half of the cilantro, and chopped tomatoes. As the tomatoes start reducing, add in the red chili powder and coriander powder. Sauté until the oils start to separate from the masala. Add in this tadka/tempering to the boiled dal and rajma along with the remaining salt. Add some water if required.
Simmer on medium heat for 15 minutes. Add garam masala and remaining cilantro. Garnish with a pat of butter, fresh ginger and more cilantro.
SLOW COOKER:
Cook on high for 9-10 hours until the lentils are cooked through and can be easily smashed between your fingers. Take a masher or the back of a big spoon and mash the dal, allowing the lentils to break up.
Heat oil and butter in a small pan. Once warm add cumin seeds and the slit green chili. As it crackles add chopped onions and sauté until translucent. Add chopped ginger, garlic, half of the cilantro, and chopped tomatoes. As the tomatoes start reducing, add in the red chili powder and coriander powder. Sauté until the oils start to separate from the masala. Add in this tadka/tempering to the boiled dal and rajma along with the remaining salt. Add some water if required.
Set on high for 30 minutes. Add garam masala and remaining cilantro. Cover halfway with lid and let dal thicken. Garnish with a pat of butter, fresh ginger and more cilantro.
NOTES:
If needed, replace fresh tomatoes with 2 tablespoon tomato paste.
Serve alongside naan or hot rotis and sirke wale pyaaz.
Dal Makhani always tastes better the day after. Leftovers are a treat.
- 1 cup whole urad dal (black gram)
- 1⁄3 cup red kidney beans (rajma)
- 1½ cup onion; chopped
- 1 cup tomatoes; chopped
- 1 cup cilantro, stems and all; chopped
- 2 teaspoons cumin seeds
- 6 garlic cloves, chopped
- 3 inches ginger root, grated
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- 1 green chili; slit
- ½ teaspoon garam masala powder
- ½ teaspoon red chili powder
- 3 tablespoons butter
- 1 tablespoon oil
- 1½ teaspoon salt; adjust to taste
- Soak whole black urad and rajma overnight in 3-4 cups of water.
- Rinse and add the soaked dal and rajma with 5 cups of water with half the salt, turmeric and half the ginger.
- Close the Instant Pot lid with pressure valve to sealing. Cook on Manual / Pressure Cook (Hi) for 40 minutes. Allow the pressure to release naturally.
- Heat oil and butter in a small pan. Once warm add cumin seeds and the slit green chili.
- As it crackles add chopped onions and sauté until translucent.
- Add chopped ginger, garlic, half of the cilantro, and chopped tomatoes. As the tomatoes start reducing, add in the red chili powder and coriander powder. Sauté until the oils start to separate from the masala.
- Add in this tadka/tempering to the boiled dal and rajma along with the remaining salt. Add some water if required.
- Set sauté mode for 15 minutes, take a masher or the back of a big spoon and mash the dal, allowing the lentils to break up.
- Add garam masala and remaining cilantro.
- Garnish with a pat of butter, fresh ginger and more cilantro.
Don't skimp on the butter, trust me it adds to the creamy richness of the dal.
Dal Makhani always tastes better the day after. Leftovers are a treat.
I wonder: when should I use butter and when ghee in Indian recipes? This one calls for butter. Also, could I use a little less of it without losing the flavor?
Thank you so much 🙂
Hi Eva, Butter and Ghee are pretty interchangeable in Indian recipes. Dal Makhani has a distinctive taste from the butter and this recipe uses very little to behind with, I wouldn’t reduce too much!