I love this recipe because it delivers restaurant-style flavor right at home. The combination of lentils and kidney beans gives it heartiness, while the butter and cream make it luxuriously smooth. It’s comforting, nourishing, and perfect for cozy dinners. I enjoy serving it with basmati rice, naan, or roti, and it always tastes even better the next day as the flavors deepen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Pulses 165 g (¾ cup + 1 tbsp) dried black lentils 70 g (⅓ cup + 1 tbsp) dried red kidney beans Water (for soaking)
For the Dal 800 ml (3⅓ cups) water 1 tbsp ghee 3 tbsp unsalted butter 1 onion, finely diced 1 tbsp ginger paste ½ tsp Kashmiri red chilli powder (or regular chilli powder) ½ tsp garam masala ½ tsp ground cumin 1 tsp salt 1 tbsp tomato puree (paste) 60 ml (4 tbsp) passata 1 tsp sugar 150 ml (½ cup + 2 tbsp) water 1 tbsp unsalted butter (extra) 60 ml (¼ cup) double (heavy) cream
I begin by rinsing the lentils and kidney beans under cold water until the water runs clear. Then I place them in a large bowl, cover with plenty of cold water (about 2–3 cm above the beans), and soak overnight or for at least 12 hours.
Cook the Pulses
After soaking, I drain and rinse the lentils and beans, then add them to a saucepan with 800 ml of water. I bring them to a gentle simmer and cook uncovered for about 90 minutes, stirring occasionally. If the water reduces too much, I add a splash more. Once the pulses are soft, I lightly mash a portion of them to create a thicker, creamier texture.
Prepare the Masala
In a separate pan, I melt ghee and butter over medium heat. I add the diced onion and sauté for 5–7 minutes, until softened and golden. Then I stir in the ginger paste, chilli powder, garam masala, cumin, salt, and tomato puree. I cook this mixture for about a minute to release the spices’ aroma.
Combine and Simmer
Next, I add the passata, cooked lentil mixture, sugar, and 150 ml of water. I stir everything together and let it simmer gently on low heat for about 50–60 minutes, stirring occasionally to prevent sticking. The dal thickens and becomes beautifully velvety as it cooks. (At this point, I can cool and refrigerate the dal if I want to serve it later—it reheats perfectly.)
Finish and Serve
To finish, I stir in the extra tablespoon of butter and the cream, letting it simmer for another 10 minutes to bring everything together. I transfer it to a serving bowl, drizzle a little extra cream on top, and garnish with chopped coriander.
Servings and Timing
This recipe serves 4 people. Prep Time: 15 minutes Cook Time: 2 hours Total Time: 2 hours 15 minutes
Variations
When I want to add extra richness, I stir in a spoonful of cashew cream instead of dairy cream. For a vegan version, I replace the ghee and butter with coconut oil or plant-based butter and use coconut cream at the end. I also like adding a small cinnamon stick or crushed cardamom pods while simmering for a subtle, aromatic twist.
Storage/Reheating
I store leftover dal makhani in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop over low heat, with a splash of water or cream added to loosen the consistency. For longer storage, I freeze it for up to 2 months—after thawing, I reheat it gently and finish with a touch of butter or cream before serving.
FAQs
Why is it called “Dal Makhani”?
“Dal” means lentils, and “Makhani” means buttery—so it literally translates to “buttery lentils,” which perfectly describes its rich texture and flavor.
Can I make it in a pressure cooker or Instant Pot?
Yes, I cook the soaked lentils and beans under high pressure for about 25–30 minutes instead of simmering on the stove.
What kind of lentils should I use?
Traditional dal makhani uses whole black lentils (urad dal), which have a creamy texture when slow-cooked.
Can I skip soaking the lentils?
Soaking helps them cook evenly and develop a creamier texture, so I always recommend it.
Can I make this dish vegan?
Absolutely—I replace the butter and cream with vegan alternatives like coconut milk and plant-based butter.
How thick should the dal be?
It should be thick and creamy but still pourable. I adjust the consistency by adding water or simmering longer as needed.
Can I use canned lentils or beans?
Yes, but the texture won’t be as creamy. If using canned, I simmer them for less time—about 30–40 minutes.
Why add sugar to the recipe?
The small amount of sugar balances the acidity of the tomatoes and enhances the overall flavor.
What can I serve with dal makhani?
I love serving it with basmati rice, garlic naan, or parathas—it pairs perfectly with any of them.
How can I make it more flavorful?
I sometimes add a spoonful of kasuri methi (dried fenugreek leaves) at the end for an extra layer of aroma.
Conclusion
Dal Makhani is the ultimate comfort dish—rich, creamy, and deeply spiced. I love how slow-cooking transforms humble lentils and beans into something truly luxurious. Whether I’m making it for a cozy weeknight dinner or a festive meal, it always brings warmth, flavor, and a touch of indulgence to the table.
Dal Makhani is a rich and creamy North Indian classic made with slow-cooked black lentils and red kidney beans simmered in butter, cream, and aromatic spices. This restaurant-style dish is hearty, comforting, and deeply flavorful — perfect with rice or naan.
Ingredients
For the Pulses:
165 g (¾ cup + 1 tbsp) dried black lentils
70 g (⅓ cup + 1 tbsp) dried red kidney beans
Water (for soaking)
For the Dal:
800 ml (3⅓ cups) water
1 tbsp ghee
3 tbsp unsalted butter
1 onion, finely diced
1 tbsp ginger paste
½ tsp Kashmiri red chilli powder (or regular chilli powder)
½ tsp garam masala
½ tsp ground cumin
1 tsp salt
1 tbsp tomato puree (paste)
60 ml (4 tbsp) passata
1 tsp sugar
150 ml (½ cup + 2 tbsp) water
1 tbsp unsalted butter (extra)
60 ml (¼ cup) double (heavy) cream
For Serving:
1 tbsp double (heavy) cream
Chopped fresh coriander (cilantro)
Instructions
Soak the Pulses: Rinse lentils and kidney beans until water runs clear. Soak in plenty of cold water overnight or for at least 12 hours.
Cook the Pulses: Drain and rinse the soaked lentils and beans. Add to a saucepan with 800 ml water and simmer uncovered for about 90 minutes, stirring occasionally, until soft. Mash some of the pulses to create a creamier texture.
Prepare the Masala: In a separate pan, melt ghee and butter over medium heat. Add diced onion and sauté for 5–7 minutes until golden. Stir in ginger paste, chilli powder, garam masala, cumin, salt, and tomato puree. Cook for 1 minute to release the aroma.
Combine and Simmer: Add passata, cooked lentil mixture, sugar, and 150 ml water. Stir well and simmer on low heat for 50–60 minutes, stirring occasionally until thick and creamy.
Finish and Serve: Stir in the extra tablespoon of butter and cream. Simmer for 10 more minutes. Transfer to a serving bowl, drizzle with cream, and garnish with chopped coriander. Serve with basmati rice or naan.
Notes
For a vegan version, replace butter and cream with coconut oil and coconut cream.
Add a small cinnamon stick or cardamom pods while simmering for extra aroma.
Use kasuri methi (dried fenugreek leaves) at the end for an authentic flavor boost.
Dal thickens as it sits—add a splash of water or cream when reheating.
Soaking lentils overnight ensures a creamier, smoother texture.
