# Dal Makhani > [!metadata]- Metadata > **Published:** [[2025-10-27|October 27, 2025]] > **Key Ingredients:** Black Lentils, Butter, Cream, Tomato > **Tags:** #🌐 #recipe #indian-food #punjabi-cuisine #vegetarian ![[00 - Meta/Attachments/Recipes/dal-makhani-1.jpg]] A rich and creamy North Indian dal made with black lentils, butter, and cream—a classic Punjabi comfort dish. ## Preparation Time - **Prep:** 10 mins - **Cook:** 40 mins - **Total:** 50 mins - **Servings:** 4-6 people ## Ingredients ### Dal Base - 2 cups sabut urad dal (whole black lentils) - 8 cups water - 2 tbsp salt (divided) - 1 tbsp ginger, finely sliced ### Tempering and Sauce - 2 tbsp butter - 1 tbsp oil - 2 tsp shahi jeera (black cumin) - 1 tsp kasoori meethi (dried fenugreek leaves) - 2 cups tomato puree - 1 tsp chilli powder - 1 tsp sugar - 1.5 cups cream ### Garnish - Green chillies, slit lengthwise ## Instructions 1. **Cook dal**: Combine dal, water, 1 tbsp salt, and ginger. Cook until dal becomes tender. 2. **Prepare tempering**: Heat butter and oil in heavy based pan. Add shahi jeera and kasoori methi. Let spices splutter. 3. **Make sauce**: Add tomato puree, remaining salt, chilli powder, and sugar. Stir-fry on high heat until oil separates. 4. **Combine and finish**: Add cooked dal and bring to boil. Adjust consistency (dal should move freely when stirred). Simmer uncovered until well blended. Stir in cream and heat through. Garnish with green chillies and serve. ## Notes - **Make-Ahead**: Gets better with time as flavors meld—refrigerate up to 3 days - **Consistency**: Add water during reheating if needed - **Richness**: Adjust cream and butter to taste for lighter version