By Aditi Saraswat
November 2, 2026
A festive lunch feels more complete when there is a rich, slow-cooked dal placed on the table. Punjabi-style dal makhani brings together whole black urad and rajma in a buttery tomato masala, finished with cream and kasuri methi to get a deep, mellow taste.
1 cup whole black urad dal ¼ cup rajma (kidney beans) 3 tbsp butter 1 tbsp oil 1 large onion, finely chopped 2 tomatoes, pureed 1 tbsp ginger-garlic paste 1 green chilli, slit 1 tsp cumin seeds ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala ½ cup fresh cream 1 tbsp kasuri methi, crushed Salt to taste Fresh coriander leaves, chopped Water as needed
Wash the urad dal and rajma thoroughly under running water, then soak them together overnight.
Pressure-cook the soaked dals with fresh water and salt until 3 to 5 whistles. Mash a small portion of it to help thicken the dal.
In a heavy-bottomed pan, heat oil and add cumin seeds to it. Let it splutter, then add onion and ginger-garlic paste to it and sauté until golden.
To this, add tomato puree, green chilli, turmeric, chilli powder and coriander powder. Cook until the masala turns and butter begins to separate.
Add the cooked lentils and simmer on low heat, mixing occasionally. Add in cream, garam masala and kasuri methi before garnishing with chopped coriander.