Dhal Makhani (Maa Ki Dal)

Made from black gram lentils, this hearty and filling dhal is comfort food at its best! Popular in Punjab, North India, Dhal Makhani is also known as ‘Maa Ki Dal’ or ‘Urad Dhal’. It certainly doesn’t disappoint and with only a few spices it’s relatively easy to make. Whether you’re making it in a saucepan, pressure cooker or slow cooker, the effort level is virtually non-existent.

Although humble-looking, Dhal Makhani poses pure indulgence from the butter and cream that goes into making it taste so good. Although some recipes may contain copious amounts of these ingredients, I have kept the levels to a minimum, without sacrificing the flavour.

The recipe below is based on cooking Dhal Makhani in a pressure cooker. For details on cooking with a sauce pan or slow cooker, see the ‘Tips’ section below. Please note cooking times vary depending on your method.

Dhal Makhani

Spicella Recipes

An indulgent, creamy and buttery curried lentil, often eaten on special occasions. Goes perfectly with naan.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Equipment

• Pressure cooker
• Small frying pan

Ingredients

  

When cooking the lentils:

• 120 g Black gram lentils (soak overnight)
• 750 ml Water
• 10 g Butter (salted)
• 1 Black cardamom
• 1 tsp Salt
• ½ tsp Red chilli powder

When making the curry base:

• 35 g Butter (salted)
• 1 tsp Cumin seeds
• 4 cloves Garlic
• 10 g Ginger
• ½ tsp Turmeric Powder
• 1 tsp Kasuri Methi (Dried fenugreek crushed)
• 2 Green chillies (optional)
• 140 ml Tomatoes (blended)
• 50 ml Single cream
• Coriander (chopped for garnish)

Instructions

 

This process is for cooking in a pressure cooker. See the 'Tips' section for cooking in a sauce pan or slow cooker.

• In a bowl soak the lentils overnight in cold water (water covering lentils by 2 inches)
• When ready to cook, wash the lentils in water, then rinse. Repeat this process 2-3 times ensuring the water runs clearer each time.
• Add the lentils, 10g butter, black cardamom, 1 tsp salt, 1/2 tsp chilli powder and 750ml water into the pressure cooker on a medium heat.
• Let the pressure cooker sound 4-5 whisltes. The lentils should appear firm but soft when pinched.
• In a small frying pan prepare the curry base. Heat 35g salted butter and add 1 tsp cumin seeds. Let this sizzle for about 1-2 minutes.
• Grate in the garlic, ginger and green chillies. Let this cook for another minute.
• Now add the blended tomatoes, turmeric powder and crushed kasuri methi. Let the sauce cook for about 5 minutes on a medium heat until it thickens and the oil separates.
• Once the lentils are cooked (firmly squashable), using a masher, give the lentils a quick mash in the water, so that it gives the dhal a fuller consistency.
• Transfer the curry sauce and mix into the dhal. Now add the single cream and cook the dhal for a further 15 minutes on a low-medium heat for the ingredients to infuse and for a richer sauce.
• Add coriander to garnish.

Keyword black lentil dhal, black lentils, dal makhani, Dhal makhani, maa ki dal

Useful Tips for making Dhal Makhani (Maa Ki Dhal)

• Sift through the lentils for any stones before washing.
• If boiling the lentils and you find the water evaporates quickly, continue to add boiling water a little at a time, until the lentils are cooked.

Process for making Dhal Makhani with a sauce pan

This process take approximately 1h 25 minutes.

1. Upon soaking the lentils overnight, in a saucepan add the washed lentils with 1.2l of hot water, 10g butter, black cardamom, salt and red chilli powder and cook on a medium heat for approximately 1 hour.
2. If water has evaporated too quickly, add more water.
3. Once lentils are cooked (firmly squashable), give them a quick mash with a masher. If there appears to be too much water, you can reduce the lentils on a high heat to get it to the consistency you require.
4. Once cooked, continue cooking from recipe step 5 (above)

Process for making Dhal Makhani with a slow cooker

This process takes approximately 8-12 hours.

1. Upon soaking the lentils overnight, in the slow cooker add the washed lentils with 1.1l of water, 10g butter, black cardamom, salt and red chilli powder and cook on a medium heat for approximately 8 hours on high heat or 12 hours on a low heat until the are firmly squashable.
2. Once cooked, continue cooking from recipe step 5 (above)