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Dhungar Dal Makhani (V)
About This Dish
Dhungar Dal Makhani is a deeply satisfying and smoky lentil curry that’s a beloved staple in Punjabi (North India) cuisine. Made with whole black urad dal (black gram) and rajma (kidney beans), this slow-cooked dish boasts a luxuriously creamy texture, thanks to butter and cream stirred in towards the end.
What truly sets it apart is the dhungar technique—where hot charcoal is used to infuse the dal with a distinctive smoky aroma, elevating the richness and flavour to another level. This velvety, spiced lentil curry pairs perfectly with naan or steamed rice as a hearty vegetarian option full of comforting depth and warmth.
History & Tradition
Dal Makhani’s roots trace back to the kitchens of Punjab, where lentils and beans were staples, cherished for their nutritional value and robust flavour. The name “Makhani” means ‘buttery,’ highlighting the key role butter and cream play in creating its signature richness.
The dhungar method—smoking the dish over charcoal—adds a layer of complexity treasured in traditional Punjabi households for generations. Originally a rural delicacy, Dal Makhani quickly became a restaurant favourite across India and internationally. Its popularity surged as it became emblematic of Punjabi hospitality and festive meals, served during weddings, celebrations, and special family gatherings.
What Makes It Special
Dhungar Dal Makhani is renowned for its unique smoky flavour combined with its silky, buttery texture. The slow cooking process allows the lentils and beans to soften thoroughly, blending harmoniously with the creamy sauce. The dhungar smoking technique is the magic touch—it adds a subtle yet unforgettable aroma and taste, distinguishing it from other lentil dishes.
Rich but balanced, this dish brings together earthy pulses and decadent creaminess, making every mouthful both comforting and indulgent. It’s a vegetarian classic that satisfies both the palate and the soul with the authentic taste of Punjabi cuisine in every bite.
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Ritika Mehra
This House Dal took me straight back to my childhood. The moong dal was perfectly cooked—creamy, comforting, and full of homely flavour. The ghee tempering with garlic and cumin gave it a beautiful depth. It is exactly what I crave on a quiet evening. Simple, soulful, and just the way dal should be.
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James Carter
I ordered the House Dal as a side but it totally stole the show. It is smooth, gently spiced, and so warming. You can really taste the freshness of the ingredients. It felt healthy and hearty at the same time. I would happily have it again on its own with rice. Really comforting dish.
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Emily Rhodes
I was surprised by how flavourful this dal was without being heavy or overly spiced. It is light, creamy, and pairs so well with both naan and rice. You can tell it has been slow-cooked with care. Definitely one of the best dals I have had in a restaurant. Simple food done right.
FAQs
A: It has a gentle warmth with well-balanced spices, not overly hot but richly flavoured.
A: Yes, by substituting butter and cream with plant-based alternatives, you can enjoy a vegan version without compromising flavour.
A: It pairs wonderfully with naan, roti, or steamed basmati rice, perfect as a main course or part of a larger meal.
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