Recipe informations
20 minutes
30 minutes
4
Curry
Punjab
History of Daal Makhani
The roots of Daal Makhani lie in pre-partition Punjab , where whole black lentils (urad dal) were slow-cooked over coals with minimal ingredients like salt, turmeric, and water. This version, known as “maa ki daal” (mother’s lentil), was a humble dish cooked daily in Punjabi homes.
The modern, restaurant-style Daal Makhani as we know it was popularized in Delhi in the late 1940s , especially by Kundan Lal Gujral , the founder of Moti Mahal restaurant . He, along with other Punjabi refugees, migrated to India during the Partition and began reinterpreting traditional recipes for a new urban clientele.
Ingredients
For the Lentils
Whole black urad dal (black gram) – ¾ cup
Red kidney beans (rajma) – 2 tbsp
Water – 3 cups (for pressure cooking)
Salt – 1 tsp
Turmeric powder – ¼ tsp
For the Masala
Ghee or butter – 2 tbsp
Oil – 1 tbsp
Onion – 1 medium, finely chopped
Ginger – 1 tbsp, finely chopped or grated
Garlic – 1 tbsp, finely chopped or minced
Green chili – 1, finely chopped (optional)
Tomatoes – 2 large, pureed
Aunty Jenny red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin seeds – 1 tsp
Aunty Jenny Garam Masala – ½ tsp
Kasuri methi – 1 tsp, crushed
Fresh cream – ¼ cup
Butter – 1 tbsp
Fresh coriander – 1 tbsp
Method
1. Soak & Cook the Lentils
Soak the urad dal and rajma overnight or for at least 8 hours .
Rinse and pressure cook with 3 cups water , turmeric , and salt for 6–8 whistles on medium flame (or until soft and mashable).
Tip: Simmer for 10–15 more minutes after releasing pressure for a creamy base.
2. Prepare the Masala
Heat ghee + oil in a pan. Add cumin seeds , let them splutter.
Add onions and sauté until golden brown.
Add ginger, garlic, and green chili , sauté for a minute until fragrant.
Stir in pureed tomatoes , chili powder , and coriander powder .
Cook until the masala thickens and the oil starts to separate (5–7 mins).
3. Combine and Simmer
Add cooked dal and rajma to the masala. Mix well.
Add ½ to 1 cup water to adjust consistency. Simmer on low heat for 20–25 minutes , stirring occasionally.
Stir in cream , kasuri methi , garam masala , and butter . Simmer for another 5–10 mins . Taste and adjust salt.
4. Garnish and Serve
Drizzle some fresh cream on top and sprinkle fresh coriander before serving.
“Aunty Jenny’s Daal isn’t just food—it’s a slow-simmered hug, spiced with tradition, and served with the kind of love only she can stir into a pot.”
Frequently Asked Questions
Do I have to soak the dal overnight?
Yes, for best results. Soaking the urad dal and rajma for at least 8–12 hours ensures they cook evenly and develop the creamy texture that defines authentic Daal Makhani.Answer
Can I make it vegan?
Absolutely! Replace:
Butter & ghee with plant-based oil or vegan butter
Cream with cashew cream or coconut cream
It still turns out rich and delicious!
Can I cook this without a pressure cooker?
Yes, but it will take longer. Use a heavy-bottomed pot or Dutch oven and boil soaked dal and rajma with plenty of water. Simmer for 1.5 to 2 hours , stirring occasionally, until soft.
Evangeline Tee
She is the visionary founder behind Aunty Jenny, a brand born out of her deep-rooted love for culture, community, and conscious living. With a background in community care and a passion for authentic flavors, Evangeline has blended her entrepreneurial spirit with her heritage to create a brand that not only celebrates traditional recipes but also empowers local farmers and families. Her leadership reflects warmth, purpose, and an unwavering commitment to quality—a true embodiment of Aunty Jenny’s heart and soul.