Recipe

Dal Makhani

The slow one. No shortcuts, no substitutes. This is the version that simmers for hours and tastes like it.

Prep 20 min + overnight soak Cook 4–5 hours Serves 6

Method

  1. Soak overnight. Wash the urad dal and rajma, cover with plenty of water, and leave for at least 8 hours. They should nearly double in size. Drain.

  2. Pressure cook. Add soaked dal and rajma to a pressure cooker with 3 cups water and a pinch of salt. Cook for 15–20 minutes (about 5–6 whistles) until completely soft. The dal should mash easily between your fingers. Set aside — don't drain.

  3. Build the base. In a heavy-bottomed pot, heat butter and oil together. Add bay leaf, cloves, cardamom, and cumin seeds. Let them sizzle for 30 seconds until fragrant — the cumin should darken but not burn.

  4. Cook the onion paste until deep golden brown, 8–10 minutes on medium heat. Don't rush this. The color of your dal depends on the color of your onions. Add ginger-garlic paste, cook for 2 minutes until raw smell disappears.

  5. Add tomato purée and spices — chilli powder, turmeric. Cook on medium heat, stirring occasionally, until the oil separates from the masala. This takes 10–12 minutes. The mixture should look thick and glossy.

  6. Add the cooked dal with its water into the pot. Mix well. The consistency should be soupy — it will thicken as it simmers. If too thick, add warm water. Bring to a gentle boil, then reduce heat to the lowest setting.

  7. The long simmer. This is where dal makhani becomes dal makhani. Cover loosely and simmer on the lowest heat for 3–4 hours, stirring every 30 minutes. The dal will darken, thicken, and develop a creamy, almost meaty depth. Add warm water if it gets too thick.

    This is not optional. The slow cooking breaks down the dal completely and creates a texture no amount of cream can replicate.

  8. Finish. Add cream, cold butter, garam masala, and crushed kasuri methi. Stir gently. Adjust salt. Let it simmer for 10 more minutes on low heat. The butter should melt into the surface, leaving streaks.

    Serve with rice, naan, or just a spoon and no shame.