Dal Makhani
A rich North Indian black lentil curry — slow-cooked black lentils and kidney beans in a creamy tomato-butter sauce. The Punjabi restaurant signature. Best when cooked low and slow for hours and finished with cream and butter.
Prep Time
20 min
Cook Time
27 min
Servings
6
Calories
373 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Lentils1 ½ cup
- Butter½ cup
- Cream¾ cup
- Onion1 ½ medium
- Tomato3 medium
- Ginger1 ½ tsp
- Garlic4 ½ cloves
- Turmeric¾ tsp
- Cumin Seeds1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Lentils1.5 cup
- Butter0.5 cup
- Cream0.75 cup
- Onion1.5 medium
- Tomato3 medium
- Ginger1.5 tsp
- Garlic4.5 cloves
- Turmeric0.75 tsp
- Cumin Seeds1.5
Instructions
- 1
Soak 1 cup of whole black lentils (urad dal) and ¼ cup of kidney beans (rajma) overnight in plenty of water. Drain and rinse.
- 2
In a pressure cooker, combine the soaked lentils and beans with 5 cups of water, 1 teaspoon salt, 1 teaspoon turmeric. Pressure cook 30-40 minutes until very soft (or simmer 2-3 hours stovetop).
- 3
Meanwhile, make the masala base: heat 3 tablespoons of butter and 1 tablespoon of oil in a heavy pot. Add 1 chopped onion, cook 8 minutes until golden. Add 1 tablespoon ginger-garlic paste, cook 1 minute.
- 4
Add 3 chopped tomatoes (or 1 cup pureed), 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1.5 teaspoons salt. Cook 8 minutes until oil separates from the masala.
- 5
Add the cooked lentils with their cooking liquid. Simmer uncovered on very low heat for 30-45 minutes, stirring occasionally — this slow simmer is what gives dal makhani its signature creamy richness. Mash some of the lentils with the back of a spoon for thickness.
- 6
Stir in ½ cup of heavy cream and 2 tablespoons more butter. Simmer 5 more minutes. Finish with 1 teaspoon of fenugreek (kasoori methi, crushed), and a final pat of butter on top. Serve with naan or basmati rice.
Watch how to make Dal Makhani
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💡 Expert Tips
- 1.Soak overnight. Whole black lentils need long soaking. Skipping = chewy lentils even after pressure cooking.
- 2.Slow simmer after cooking. The 30-45 minute slow simmer is what gives dal makhani its signature creamy richness. Restaurants simmer it for 4+ hours.
- 3.Butter twice. Once at the start (cooking base), once at the end (finishing). The double butter is essential — it's literally 'makhani' which means 'buttery'.
- 4.Kasoori methi at the end. The dried fenugreek leaves are the signature Punjabi note. Crush between palms before adding.
🔬 Why It Works
Dal makhani's signature character comes from slow cooking and generous butter/cream. The whole black lentils have a distinctive earthy flavor that develops with time. The slow simmer breaks down some lentils into a creamy base while leaving others intact for texture. Butter and cream provide the unctuous richness that makes this restaurant-style. Restaurants slow-cook for 4+ hours; a 30-minute simmer at home gets you 80% of the way there.
Frequently Asked Questions
Can I use canned lentils?▾
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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