Dal Makhani Recipe (Urad Dal) – Pressure Cooker & Slow Cooker Method

Dal Makhani, Old Delhi style by Suki

Dal Makhani hardly needs an introduction, especially to lovers of North Indian cuisine.

This rich, creamy urad dal black lentils simmered with a touch of butter and spice is one of the signature dishes that helped define Punjabi food across the world. While its roots are in Punjabi home kitchens, the modern Dal Makhani we know today was popularised in Old Delhi’s iconic Moti Mahal restaurant in the Daryaganj neighbourhood after India’s Partition, where chefs adapted traditional lentil cooking into a deeply indulgent and now internationally loved classic.

An absolute favourite of mine, this version of dal has been perfected over years, and its present form comes with a little help from my brilliant cousin Pia, my darling massi’s ( massi is a tilte we give mum’s sister) and Pia is the daughter of my aunty, Indu and I love them both immensely…simple, soulful, and truly drool-worthy! Thank you Pia di.

So, let us get cooking…

Ingredients

For the Dal

• 1 cup whole black urad dal (sabut urad)

• Small handful chana dal

• Handful rajma (kidney beans)

• 1 onion, finely chopped

• 2 small tomatoes, chopped

• 2 tbsp ginger and garlic paste

• 1 tsp garam masala

• 1 tsp red chilli powder

• Salt, to taste

• 1 tbsp butter

• 5–6 cups water (for pressure cooker)

For the Tadka (Tempered Tomato Base)

• 4–5 tomatoes, pureed

• 1 brown cardamom

• 2–3 green cardamoms

• 1 tsp cumin seeds

• 3/4 tsp turmeric

• 1 tbsp dried fenugreek leaves (kasuri methi)

• 1 green chilli, chopped or slit

• 1 tbsp butter

• 1 tbsp oil

To finish:

• Cream

• Fresh coriander leaves, chopped

Preparation (Important for Both Methods)

Wash the urad dal, chana dal and rajma thoroughly.

Pressure Cooker Method

Add the soaked dals and beans to the pressure cooker along with onion, chopped tomatoes, ginger and garlic paste, garam masala, red chilli powder, salt, butter and 5–6 cups water.

Cook on medium heat for 8–9 whistles (approximately 25 minutes). Switch off the heat and allow the pressure to release naturally.

Once opened, lightly mash some of the lentils and beans using a potato masher. This helps create the creamy consistency Dal Makhani is known for.

Slow Cooker Method

After soaking and draining the lentils and beans, place them in the slow cooker.

Add onion, chopped tomatoes, ginger and garlic paste, garam masala, red chilli powder, salt, butter and 4–5 cups hot water.

Cook:

• On LOW for 7–8 hours

  or

• On HIGH for 4–5 hours

The lentils should be completely soft and creamy. If needed, add a little hot water during cooking. Once tender, mash a few spoonfuls gently to thicken the texture.

The Tadka (For Both Methods)

In a heavy pan or wok, heat oil and butter. Add cumin seeds and both cardamoms. Let them release their aroma.

Add the tomato puree and cook on medium heat until it reduces to a thick, paste-like consistency. Stir regularly.

Add turmeric, dried fenugreek leaves and green chilli. Continue cooking until the oil begins to separate slightly from the tomato base. This step is important for depth of flavour.

Bringing It All Together

Add the cooked tomato tadka to the dal.

Simmer gently on low heat for 20–25 minutes, stirring regularly to prevent sticking. This final slow simmer is what gives Dal Makhani its luxurious finish.

Once thick and glossy, stir in a splash of cream and finish with chopped fresh coriander.

Serving Suggestions

Serve hot with naan, roti or jeera rice. Dal Makhani tastes even better the next day, once the flavours have had time to settle and deepen.

A proper dal is never rushed. Whether you choose the pressure cooker for convenience or the slow cooker for that long, gentle simmer, the reward is the same: a bowl of comfort that has stood the test of time. My favorite dal!