There are few dishes in Indian cuisine as rich, comforting, and soul-satisfying as dal makhani. Known for its creamy texture, smoky aroma, and slow-cooked perfection, it’s a dish that celebrates the very essence of Punjabi flavors.
At Saagar Phuket, our chefs bring the authentic dal makhani recipe straight from the heart of North India to the sunny shores of Thailand — offering guests a taste of tradition that feels like home.
The Legacy of Dal Makhani
The dal makhani recipe has its roots in the Punjab region of India, where lentils and dairy have been culinary staples for generations. The dish was popularized in the mid-20th century by Kundan Lal Jaggi and Kundan Lal Gujral — the same visionaries who created the world-famous butter chicken. They wanted to give vegetarians a rich, buttery dish that could match the indulgence of meat curries.
Over time, dal makhani became a symbol of celebration and comfort, enjoyed in Indian homes, street stalls, and five-star restaurants alike. At Saagar Phuket, we recreate this timeless classic with slow-cooked black lentils, kidney beans, butter, and cream — blending authentic spices and modern finesse.
Ingredients for the Perfect Dal Makhani
To prepare an authentic dal makhani recipe, you don’t need fancy ingredients — just quality pulses, butter, and patience.
Main Ingredients:
- 1 cup whole black urad dal (black lentils)
- ¼ cup rajma (kidney beans)
- 2 medium onions, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons butter (plus extra for garnish)
- 3 tablespoons fresh cream
- Salt to taste
- Water as needed
Optional Additions:
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon ghee for richer flavor
Step-by-Step Dal Makhani Recipe
Step 1: Soaking and Boiling the Lentils
Wash the black lentils and kidney beans thoroughly and soak them overnight. This softens them and ensures an even cook. Pressure cook with 3 cups of water, a pinch of salt, and a little turmeric for 5–6 whistles, until the dal and rajma are tender.
Step 2: Preparing the Base
In a large pan, melt butter and add cumin seeds. Once they splutter, add onions and sauté until golden brown. Then add ginger-garlic paste and cook until the raw aroma disappears.
Step 3: Making the Masala
Add tomato puree, chili powder, turmeric, and salt. Cook until the oil begins to separate from the masala — this step ensures that your dal makhani recipe develops a deep, rich flavor.
Step 4: Combining Dal and Masala
Add the boiled lentils and kidney beans to the masala. Mix well and simmer on low heat for at least 30–45 minutes. Stir occasionally and add water as needed. The secret lies in slow cooking — it’s what gives the dal its silky, velvety texture.
Step 5: Finishing Touches
Add cream, butter, and crushed kasuri methi. Stir and simmer for another 10 minutes. Your dal makhani should now have a luscious, creamy consistency with a hint of smokiness.
At Saagar Phuket, our chefs take this process a step further — we simmer the dal for several hours to achieve the perfect depth of flavor that makes this dish truly irresistible.
The Taste of Home: Dal Makhani at Saagar Phuket
For many of our guests, dal makhani is not just food — it’s a memory. It reminds them of family dinners, festive gatherings, and the warmth of Indian hospitality. At Saagar Phuket, we take pride in serving this traditional delicacy with the same love and care found in North Indian kitchens.
Our restaurant’s ambiance, inspired by Indian culture and Phuket’s tropical beauty, makes enjoying dal makhani even more special. Whether paired with naan, roti, or basmati rice, this dish never fails to bring a smile to your face.
Nutritional Value and Health Benefits
While dal makhani is known for its indulgent taste, it’s also surprisingly nutritious. Black lentils and kidney beans are rich in protein, fiber, and iron — making them ideal for vegetarians seeking a balanced meal.
The butter and cream add richness, but when used in moderation, they also provide healthy fats that enhance the dish’s satiety. For those looking for lighter versions, Saagar Phuket can prepare a reduced-fat version without compromising on flavor.
Dal Makhani Recipe Variations
Every region and household in India has its own version of this iconic dish. Here are a few variations you might come across:
- Traditional Punjabi Style: Slow-cooked on a wood fire for several hours, giving it a smoky, rustic flavor.
- Restaurant Style: Richer, with added cream and butter for a velvety finish.
- Home-Style Dal Makhani: Lighter and less spicy, perfect for everyday meals.
FAQs
1. How to make dal makhani recipe?
Soak lentils overnight, cook with spices, butter, and cream, then simmer slowly until thick and creamy.
2. How to make dal makhani recipe in Hindi?
Dal makhani banane ke liye sabse pehle kali dal aur rajma bhigo kar ubaalein. Fir pyaaz, tamatar aur masalon ke saath pakayein aur makhan aur cream daalein.
3. How to prepare dal makhani recipe?
The key is slow cooking — combine lentils and spices, simmer for hours, and finish with butter and cream.