A legendary dish from Delhi and North Indian cuisine, Dal Makhani is a slow-cooked, buttery lentil dish that embodies the heart of Punjabi flavors. Found in dhabas, restaurants, and home kitchens, this dish is known for its silky texture, deep smoky flavor, and rich, comforting taste.
Made with whole black lentils (urad dal) and kidney beans (rajma), the dish is simmered for hours with tomatoes, onions, garlic, and ginger, allowing the flavors to develop beautifully. A tempering of butter (makhan), ghee, and aromatic spices like cumin, garam masala, and kasuri methi (dried fenugreek leaves) adds layers of richness. What sets Delhi-style Dal Makhani apart is the slow cooking process, often overnight, which enhances its creamy texture and depth of flavor.
Finished with fresh cream and a dollop of butter, this dish pairs perfectly with butter naan, tandoori roti, jeera rice, or steamed basmati rice. Whether served at festive feasts or as a comforting meal, Dal Makhani remains one of the most beloved dishes of North India, capturing the essence of Punjabi hospitality in every bite!
