Traditional Punjabi Dal Makhani (Perplexity recipe)

• servings: 6 servings
• active time: 1 hour
• total time: 16 hours

Ingredients

•1 cup whole black urad dal (unpolished, with skin)

•1/4 cup rajma (red kidney beans)

•1.5 cups tomato purée (freshly blended desi tomatoes, strained)

•2 tbsp ginger-garlic paste (freshly ground)

•1/2 cup unsalted butter (preferably white makhan)

•1/2 cup fresh malai (clotted cream) + extra for garnish

•1.5 tsp Kashmiri red chili powder

•1.5 tsp garam masala (freshly ground from toasted cumin, coriander, black cardamom, cinnamon, cloves)

•1 tsp kasuri methi (dried fenugreek leaves, crushed)

•1/4 tsp heeng (asafoetida)

•Salt to taste

•8–10 cups water

Directions

1. Soaking & Initial Cooking

•Soak urad dal and rajma together in 4 cups water for 12 hours. Drain.

•In a heavy brass pot or Dutch oven, add soaked legumes, 6 cups water, and a pinch of salt. Simmer on low heat for 6–8 hours, stirring hourly, until tender. Avoid boiling vigorously.

2. Flavor Base

•In a separate pan, melt 2 tbsp butter. Add ginger-garlic paste and sauté until aromatic. Stir in tomato purée, chili powder, and heeng. Cook until the masala releases oil (10–15 mins).

•Combine this masala with the cooked dal. Add remaining butter, garam masala, and kasuri methi.

3. Slow Simmering

•Simmer the dal uncovered on low heat for 4–6 hours, stirring every 20 mins to prevent sticking. Gradually add water (1/4 cup at a time) to maintain a creamy consistency.

•After 4 hours, stir in malai and continue simmering for 1–2 hours until glossy and thick.

4. Dhungar Smoking

•For smokiness, use the traditional charcoal method:

•Heat a charcoal piece until red-hot. Place it in a small steel bowl.

•Drizzle 1 tsp ghee over the charcoal and immediately place the bowl into the dal.

•Cover tightly for 5 mins to infuse smoke, then remove.

Chef’s Enhancements for Depth

1.Pre-Fermentation

•After soaking, mix dal and rajma with 2 tbsp yogurt whey and let sit for 2 hours. This boosts umami and digestibility.

2.Clay Pot Cooking

•Use a mitti ki handi (clay pot) soaked in water for 30 mins. The porous clay enhances earthiness and distributes heat evenly.

3.Layered Fat Integration

•Add butter in stages:

•2 tbsp during initial cooking.

•2 tbsp while simmering the masala.

•2 tbsp at the end for gloss.

4.Tomato Selection

•Use desi tamatar (Indian tomatoes) for higher pectin and acidity, reducing reliance on cream.

Serving Tradition

•Garnish: A swirl of malai, ginger juliennes, and cilantro.

•Pairing: Serve with lachha paratha or tandoori roti, accompanied by pickled onions.

Notes

This method prioritizes patience, with 14–16 hours of total cooking time, yielding a luxuriously creamy texture and complex flavor profile. The extended simmering breaks down starches naturally, while the dhungar method adds a signature smokiness absent in pressure-cooked versions. For an even richer result, let the dal rest overnight and reheat gently before serving.