Dal Makhani Recipe

This Dal Makhani Recipe brings the soul of North Indian cuisine right to your kitchen. Creamy, buttery, and slow-cooked with love every bite feels like comfort. Whole black lentils and red kidney beans come together in a spiced tomato base that’s deeply satisfying. Try serving it with our Stecca Bread Recipe or a side of Shirazi Persian Salad Recipe for a beautiful meal that tastes like home.

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Prep Time 15

Cook Time 1 13

Resting Time 10

Total Time 1 38

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

1 cup whole black lentils urad dal, soaked overnight
¼ cup red kidney beans rajma, soaked overnight
3 tablespoons butter or ghee for a richer flavor
1 tablespoon neutral oil
1 large onion finely chopped
2 medium tomatoes pureed
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder adjust to taste
½ teaspoon turmeric powder
1 teaspoon garam masala
½ cup heavy cream
2 cups water add more as needed
Salt to taste
Fresh cilantro and a pat of butter for garnish

Equipment

Pressure cooker or Instant Pot: Perfect for softening lentils and beans quickly while locking in flavor.
Heavy-bottomed pot: Essential for slow-simmering the dal and preventing it from burning.
Wooden spoon: Helps you stir gently without mashing the lentils too much.
Blender (optional): For those who like their Dal Makhani ultra-smooth and restaurant-style.
Ladle: Makes serving the creamy dal easier and cleaner.
Small pan: Great for preparing a quick tadka (tempering) of butter and spices right before serving.

Method

Soak and cook the lentils: Rinse and soak both lentils and beans overnight. Drain, then cook in fresh water with a pinch of salt until tender about 25–30 minutes in a pressure cooker or 1 hour on the stove.
Prepare the base: In a heavy-bottomed pot, heat butter and oil. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until aromatic.
Build the flavor: Add the pureed tomatoes, red chili, turmeric, and garam masala. Let the mixture simmer until the oil starts to separate from the masala.
Combine and simmer: Add the cooked lentils and beans to the pot. Stir gently, add a little water if needed, and simmer on low heat for 30-40 minutes until the dal becomes thick and creamy.
Finish with love: Stir in cream and a knob of butter. Taste and adjust seasoning. Garnish with cilantro, and serve warm with rice, naan, or Stecca Bread.

Notes

For extra depth of flavor, let your dal rest for 10 minutes before serving it thickens beautifully as it sits. Pair it with our Green Chutney Recipe or Coconut Curry Soup for a complete cozy meal night.