Dal Makhani Recipe (Authentic Punjabi Style)

Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Later drain them well.

Rinse both the lentils a couple of times in water.

Drain again and then add them in a 3 litre pressure cooker. Add water and stir well.

Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are undercooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.

The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for kidney beans too. Keep the cooked lentils and beans aside.

In a blender or mixer jar, take chopped tomatoes and blend to a fine and smooth puree. Set aside.

You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.

In a pan, now heat butter. Keep heat to medium-low.

Add the whole spices - cumin seeds, cloves, green cardamoms, black cardamom, cinnamon and tej patta.

Fry for some seconds till the spices sputter and become aromatic.

Add finely chopped onions.

Stir and sauté the onions on a low or medium-low heat often till they become light golden.

Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.

Add the chopped green chilies and sauté for a minute.

Add the prepared tomato puree and mix well.

Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.

Mix very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.

Add the cooked lentils and kidney beans together with the stock. Also add 1 cup water or as needed.

Mix very well and simmer the dal makhani uncovered on a low heat.

Keep on stirring often, so that the lentils don't stuck to the bottom of the pan.

Once it has begun to thicken, add salt as required.

Stir very well and continue to simmer on a low heat. Keep on stirring when the lentils are simmering on low heat.

When simmering you can add more water if the consistency looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.

I kept it for about an overall 25 minutes on a low heat. Do keep on stirring at intervals.

When the consistency has thickened enough, add cream. Dal makhani is not too thick or too thin. It has a medium consistency.

Mix the cream very well. Then turn off the heat.

Add crushed dried fenugreek leaves (kasuri methi and mix again.

Cover with a lid and set the Dal Makhani aside, if you are proceeding to the dhungar method. Or else you can serve Dal Makhani straightaway.

Turn on the stovetop and set the flame to low or medium-low heat. Place a flameproof wire rack with a handle on the stove. I typically use a round metal rack as shown in the step-by-step image above.

Keep a small piece of charcoal on the rack and heat it directly over the flame until it becomes hot. Use steel tongs to rotate the charcoal, ensuring it burns evenly.Be cautious while doing this, and if you're unsure, it's okay to skip this step altogether.

Keep the red hot charcoal in a small bowl.

Pour ½ teaspoon oil on the hot charcoal.

Immediately keep this bowl on top of the dal makhani.

Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni. Remove the bowl. Stir again.

Serve Punjabi Dal Makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.