9 Delicious recipes of Dal Makhani to Try at Home in two minutes

Classic Dal Makhani: A rich and creamy Punjabi lentil dish made with whole black lentils (urad dal) and kidney beans (rajma), simmered in a luscious tomato-based gravy with aromatic spices and finished with a dollop of butter or cream.

Restaurant-Style Dal Makhani: Recreate the authentic restaurant flavors at home with this recipe, featuring slow-cooked lentils and beans in a flavorful onion-tomato gravy, enriched with cream and butter.

Smoky Dal Makhani: Infuse a smoky flavor into the dal by adding a charcoal tempering. Simply heat a piece of charcoal until red-hot, place it in a small bowl within the dal, drizzle some ghee over it, and cover the dish for a few minutes to let the smoky aroma infuse.

Pressure Cooker Dal Makhani: Speed up the cooking process by using a pressure cooker. Cook the lentils and beans with spices and then simmer them in a tomato-based gravy to achieve a delicious Dal Makhani in less time.

Vegan Dal Makhani: Enjoy a plant-based version of this classic dish by using vegan butter or oil instead of dairy butter and coconut milk or cashew cream instead of cream. The result is a creamy and flavorful vegan Dal Makhani.

Dal Makhani with Paneer: Elevate the dish by adding cubes of paneer (Indian cottage cheese) to the Dal Makhani. The paneer absorbs the flavors of the lentils and adds a creamy texture to the dish.

Dal Makhani with Spinach: Boost the nutritional value by incorporating finely chopped spinach into the Dal Makhani. The addition of spinach adds a vibrant green color and a healthy twist to the dish.

Dal Makhani with Kasoori Methi: Enhance the aroma and flavor of the dal by adding a sprinkle of kasoori methi (dried fenugreek leaves) during the cooking process. It adds a delightful earthy and slightly bitter taste to the dish.

Dal Makhani Rice Bowl: Serve the Dal Makhani over steamed basmati rice, garnish with fresh coriander leaves, and enjoy a wholesome and satisfying rice bowl meal that combines the flavors of both the dal and rice.