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Karachi Famous Dal Makhani Handi - Cooking with Kawish

Karachi Famous Dal Makhani Handi

Experience the authentic taste of Karachi with this famous Dal Makhani recipe, inspired by Watan Restaurant in Clifton. This rich and creamy black lentil curry is slow-cooked to perfection, featuring a blend of aromatic spices, a luscious tomato base, milk, and cream, all finished with a fragrant desi ghee tempering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: Karachi / Pakistani, Restaurant Style
Calories: 450
Ingredients Method Video Notes

Ingredients
  

Main Dal Ingredients
  • 3-4 tbsp Cooking Oil
  • 0.5 cup Tomato Puree
  • 4-5 tbsp Tomato Paste any brand
  • 2 cups Boiled Whole Black Urad Dal (Dal Makhani) approximately 75% boiled, from about 1 cup dry dal
  • 0.5 cup Milk
  • 5-6 tbsp Fresh Cream
Spices
  • 1 tsp Crushed Coriander (Dhania Kutti Hui)
  • 1 tsp Crushed Red Chili (Lal Mirch Kutti Hui)
  • 0.5 tsp Cumin Powder (Zeera Powder)
  • 0.5 tsp Garam Masala Powder
  • 0.25 tsp Turmeric Powder (Haldi)
  • 0.5 tsp Black Pepper Powder (Kali Mirch Powder)
  • 1 tsp Salt or to taste
For Tempering (Tadka)
  • 2-3 tbsp Desi Ghee
  • 1 tsp Ginger-Garlic Paste
  • 1 tsp Whole Cumin Seeds (Sabut Zeera)
For Garnish
  • 2-3 tbsp Fresh Coriander chopped

Method
 

Prepare the Dal Base
  1. Heat cooking oil in a handi or a heavy-bottomed pot over medium heat.
  2. Once the oil is hot, add the tomato puree and tomato paste. Cook for 2 to 3 minutes, stirring continuously, until the tomato mixture is well combined and slightly thickened.
  3. Add all the dry spices: crushed coriander, crushed red chili, cumin powder, garam masala powder, turmeric powder, black pepper powder, and salt. Mix thoroughly and sauté for 2 to 4 minutes, allowing the spices to cook and become fragrant.
Cook the Dal
  1. Add the 75% boiled whole black urad dal to the spiced tomato mixture. Mix well and 'bhunao' (sauté) the dal with the masala for 2 to 3 minutes.
  2. Pour in the half cup of milk. Continue to 'bhunao' (sauté) for another 2 to 3 minutes, ensuring the milk incorporates well and enhances the flavor.
  3. Stir in a portion of the chopped fresh coriander (about 1 tablespoon) and mix for 1 to 2 minutes.
  4. Add the fresh cream (5-6 tablespoons) to the dal. Mix gently for 2 to 3 minutes until the dal achieves a rich, creamy consistency.
Prepare and Apply the Tempering (Tadka)
  1. In a separate small pan, heat the desi ghee over medium heat.
  2. Once the ghee is hot, add the ginger-garlic paste and sauté briefly until it becomes aromatic.
  3. Add the whole cumin seeds to the pan. Let them splutter and turn golden brown.
  4. Immediately pour the hot tempering (tadka) over the prepared Dal Makhani in the handi. Mix lightly.
Garnish and Serve
  1. Garnish the Dal Makhani with the remaining fresh chopped coriander.
  2. Serve the Karachi Famous Dal Makhani Handi hot and enjoy!

Video

Notes

This Dal Makhani is best served hot, directly from the handi. It pairs wonderfully with fresh tandoori naan, roti, or steamed basmati rice. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated gently on the stovetop, adding a splash of milk or water if needed to restore consistency.