Dal Makhani Chronicles
A cheat's version of the legendary Punjabi Dal Makhani.
While the traditional dish is known for its copious use of butter and cream, this recipe pares down those indulgent ingredients for a quicker, lighter version without compromising flavor. The recipe guides you through soaking black urad dal (and optional rajma/kidney beans), with a base enriched with tomatoes, spices, and a final flourish of butter, cream, and fresh coriander.
It also offers tips for making the dish in a slow cooker, Instant Pot, or by boiling in a regular pan, making the adaptable and creamy dal accessible in any kitchen.
Ingredients 17
250 g black urad dal, soaked overnight, drained
100 g kidney beans, soaked overnight, drained (optional)
4 tomatoes, large, finely chopped
2 tsp ginger and garlic paste, fresh
3 green cardamoms
2 bay leaves
1 tsp cumin seeds
1 tbsp vegetable oil
1 tbsp mustard oil, optional
2 tsp red chili powder
3 tsp cumin powder
salt, to taste
1⁄2 tsp baking soda, optional, to be used if boiling the dal separately in a pan and not using an instant pot
4 cups water
1 tbsp butter, for garnish
1⁄2 cup cream, optional, for garnish
fresh coriander, chopped, for garnish
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Soak the and (if using) in plenty of for at least 8 hours or overnight.
Rinse thoroughly the next day, drain, and set aside.
In an Instant Pot on sauté mode, add the . Once hot, add the , , , and . Sauté for 1-2 minutes until fragrant.
Add the chopped and salt. Once the moisture starts to release from the tomatoes, add the and . (Optional: You can also add 1 tsp concentrated tomato paste at this stage.)
Add the drained and (if using) without any water and mix well. Let the dal coat in the spice mix for about 10 minutes, stirring occasionally to prevent burning.
Add 4 cups water and (if using). Close the lid of the Instant Pot, set the timer to 1 hour, and cook until done.
Open the lid when the pressure releases and it is safe to do so.
Serve hot, garnished with , (if using), and fresh chopped coriander.
Bhavna - The Modern Desi Co's tips
If you don't have an Instant Pot, start by soaking the dals overnight and then boiling them in a large saucepan with salt, 1/4 tsp baking soda, and mustard oil until the dals have softened. The baking soda helps cook the dal faster.
Heat the vegetable oil in a pan. Once hot, add the cumin seeds, bay leaves, cardamoms, and ginger and garlic paste. Add the tomatoes and salt. Once the moisture starts to release from the tomatoes, add the red chili powder and cumin powder. (Optional: You can also add 1 tsp concentrated tomato paste at this stage.)
Pour this mixture into the dal and cook on low heat for 30 minutes until the dal thickens.
Serve with coriander and cream.
