Dal Makhani is a rich and creamy North Indian dish made with black lentils and aromatic spices. It is slow-cooked for deep flavor and smooth texture. This recipe helps you prepare authentic Dal Makhani at home using Roopak Dal Makhani Masala with simple steps.

Ingredients

• 1 cup black lentils (whole urad dal)
• 8 cups water (for soaking)
• Salt to taste
• 4 tablespoons oil
• 2 cups tomato puree
• 3 teaspoons Roopak Dal Makhani Masala
• ½ cup water (for masala paste)
• 1 cup fresh cream

How to Make Dal Makhani?

First, wash the black lentils properly and soak them in eight cups of water overnight. This helps the lentils cook evenly and become soft.

Next day, drain the water and pressure cook the lentils with fresh water and salt to taste. Cook until the lentils become soft and tender. Keep them aside.

Heat four tablespoons of oil in a pan. Add two cups of tomato puree and cook on medium flame. Stir continuously until the oil starts leaving the puree. This step gives the dal a rich color and taste.

In a small bowl, mix three teaspoons of Roopak Dal Makhani Masala with half a cup of water to make a smooth paste. Add this masala paste to the cooked tomato mixture. Cook for three minutes while stirring.

Now add this masala mix to the cooked black lentils. Mix well and cook on medium flame for 15 to 20 minutes. Stir occasionally so the dal does not stick to the pan.

Finally, add one cup of fresh cream and boil for two minutes. Turn off the flame.

Serving Suggestion

Serve Dal Makhani hot with naan, butter roti, or jeera rice. It tastes best with a little butter on top.

Final Tip

For best results, slow cooking enhances the flavor and makes the dal extra creamy.