Daal Makhni Recipe – Creamy, Buttery Delight of North India

 

Dive into the creamy goodness of Daal Makhni, a beloved North Indian dish that warms your heart and soul!

If you’re a food lover, you must have heard about Daal Makhni. This dish is not just food – it’s an experience of flavors. With its creamy texture, buttery aroma, and slow-cooked richness, Daal Makhni is a favorite in Indian households and restaurants alike. Let’s explore this iconic recipe step by step.

What is Daal Makhni?

Daal Makhni is a traditional North Indian dish made with black lentils (urad dal) and kidney beans (rajma). Cooked slowly with butter, cream, tomatoes, and spices, it turns into a smooth and flavorful curry that pairs perfectly with naan, roti, or jeera rice.

Its name comes from two words –

• Daal = lentils

• Makhni = buttery

That means this dish is literally “buttery lentils.” It is loved not just in India but across the world because of its rich taste and comforting feel.

In Indian cuisine, Daal Makhni holds a special place. Be it family gatherings, weddings, or restaurants, this dish is always a star attraction.

Famous Places for Daal Makhni

While you can enjoy Daal Makhni in almost every part of India, some regions are especially popular for it:

• Delhi – Known for its rich and creamy version served in local dhabas and fine-dining restaurants.

• Punjab – The heart of North India, where this dish is slow-cooked on wood fire, giving it a smoky and earthy taste.

• Bukhara, New Delhi – This legendary restaurant is world-famous for serving one of the most authentic and mouth-watering versions of Daal Makhni.

Every region adds its own twist – some make it spicier, some creamier, and some give it a smoky “dhungar” flavor.

Ingredients for Daal Makhni Recipe

To make authentic Daal Makhni at home, you will need:

• 1 cup whole black urad dal (black lentils)

• ¼ cup rajma (kidney beans)

• 2 medium tomatoes, pureed

• 1 medium onion, finely chopped

• 2-3 green chilies, slit

• 1 tbsp ginger-garlic paste

• 2-3 tbsp butter

• 2 tbsp fresh cream

• 2 tbsp oil or ghee

• 1 tsp cumin seeds

• 1-2 bay leaves

• 1 tsp red chili powder

• 1 tsp turmeric powder

• 1 tsp garam masala

• Salt to taste

• Fresh coriander leaves for garnish

Step-by-Step Method

Step 1: Soak and Boil

• Wash urad dal and rajma. Soak them overnight in water.

• Next morning, pressure cook with 3-4 cups of water and a little salt until soft.

Step 2: Prepare the Base

• Heat butter and oil in a pan.

• Add cumin seeds, bay leaves, and let them crackle.

• Add onions and sauté until golden brown.

• Mix in ginger-garlic paste and cook until fragrant.

• Add tomato puree, red chili powder, turmeric, and cook until the masala releases oil.

Step 3: Add Lentils

• Add the boiled dal and rajma into the masala.

• Mix well and let it simmer on low flame for 30–40 minutes, stirring occasionally.

• Add little water if needed to adjust consistency.

Step 4: Finish with Creaminess

• Add garam masala, butter, and fresh cream.

• Stir well and let it cook for another 5–10 minutes.

• Your creamy, buttery Daal Makhni is ready!

Pro Tips for Restaurant-Style Daal Makhni

 Slow cooking is the secret – the longer you simmer, the richer the flavor.
Add a smoky dhungar effect (burning coal with ghee in a bowl inside the dal for 2 minutes) for authentic Punjabi taste.
 Always use fresh cream and butter for that restaurant-like richness.

Serving Suggestions

Daal Makhni tastes best when served hot with:

• Butter naan or garlic naan

• Jeera rice or plain basmati rice

• Tandoori roti

Don’t forget to top it with an extra dollop of butter for that heavenly touch!

Final Thoughts

Daal Makhni is more than just a dish – it’s a celebration of flavors. Whether you cook it for a family dinner or serve it at a party, this creamy delight will always win hearts. So, try this recipe at home and enjoy the authentic taste of North India right in your kitchen.