Creamy dal makhani with a swirl of cream

Dal Makhani Recipe (Creamy Black Lentils)

ByZeeshan Ashiq
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Dal makhani is a rich, buttery lentil dish from Punjab, made from whole black lentils and kidney beans. It simmers until thick and creamy and is finished with butter and a little cream.

It tastes like a slow-cooked restaurant dish but is easy to make at home with a pressure cooker and some patience.

Why you will like this version

  • Creamy and rich with simple ingredients.
  • Pressure cooker shortcut included.
  • Tastes better the next day.

What is dal makhani?

The name means buttery lentils. Whole black lentils (sabut urad) are cooked with a few kidney beans, tomatoes and spices, then simmered with butter until thick.

Ingredients that matter

  • Whole black lentils: not the split ones. Soak them overnight.
  • Kidney beans: a small amount adds body.
  • Butter and cream: they give the signature richness.

Tips for the creamiest dal

  • Soak the lentils for at least 8 hours.
  • Cook until they mash easily with a spoon.
  • Simmer for 45 to 60 minutes after tempering, and mash a few lentils against the pot to thicken.

Dal Makhani Recipe

Dal Makhani

Creamy Punjabi black lentils simmered with kidney beans, tomatoes and butter.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 9 hours 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup whole black lentils (sabut urad) soaked overnight
  • 1/4 cup kidney beans (rajma) soaked overnight
  • 5 cups water for cooking
  • 2 tbsp butter
  • 1 tsp cumin seeds
  • 1 onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 cup tomato puree
  • 1 tsp red chili powder
  • 1 1/2 tsp salt adjust to taste
  • 1 tsp garam masala
  • 1/4 cup cream
  • 1 tbsp butter to finish
  • 1 tsp kasuri methi crushed, optional

Method
 

  1. Drain the soaked lentils and beans. Cook them in a pressure cooker with 5 cups water and a pinch of salt for 6 to 7 whistles, until very soft.
  2. Heat 2 tbsp butter in a pot. Add the cumin seeds, then the onion, and cook until golden.
  3. Add the ginger-garlic paste and cook for 1 minute. Add the tomato puree, chili powder and salt and cook until the oil separates, about 8 minutes.
  4. Add the cooked lentils with their liquid. Simmer on low for 45 to 60 minutes, adding hot water as it thickens and mashing a few lentils.
  5. Stir in the garam masala and cream. Finish with 1 tbsp butter and serve hot.

Notes

Total time includes overnight soaking. Serve with naan or rice.

Frequently asked questions

Do I have to soak the lentils?

Yes. Soak for 8 hours or overnight for even cooking.

Can I make it without cream?

Yes. Use extra butter or a splash of milk.

Does it freeze well?

Yes, for up to 2 months. Reheat with a splash of water.

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