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Dal Makhani Recipe

Dal Makhani is a creamy North Indian dish made from black lentils and kidney beans, cooked with tomatoes, butter, and spices. It’s rich and often served with naan or rice.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course DAL
Cuisine Indian
Servings 6 People
Calories 2700 kcal

Ingredients
  

Ingredients

  • 1 Cup Whole black lentils (urad dal)
  • ¼ Cup Kidney beans (rajma)
  • 4 Cup Water
  • 2 Medium onions, finely chopped
  • 2 Medium tomatoes, pureed
  • 1 tablespoon Ginger-garlic paste
  • 2 Green chilies, slit
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Red chili powder
  • 1 teaspoon Turmeric powder
  • 2 teaspoon Coriander powder
  • 1 teaspoon Garam masala
  • 1 Cup Heavy cream
  • 4 tablespoon Butter
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions
 

Preparing the Lentils and Beans

  • First, soak the whole black lentils and kidney beans overnight (or for at least 8 hours). This is a really important step! Soaking helps soften the beans, making them cook faster and become super tender. Trust me, I skipped this once and the dal took forever to cook!

Cooking the Dal

  • Next, you can cook the soaked lentils and beans in a pressure cooker, stovetop, or Instant Pot. This helps them become soft and perfectly cooked. If you're using a pressure cooker, it'll be quicker! The goal is to make them super soft and creamy.

Making the Base(Tadka)

  • Then, in a pan, heat some butter or oil. Add whole spices like cumin seeds, cloves, and cinnamon sticks, letting them release their yummy aromas. After that, throw in ginger, garlic, onions, and tomatoes. Stir them until they soften and turn golden brown. This is where the magic happens—this mixture gives the dal all its flavor!

Simmering and Combining the Dal

  • Now, add the cooked dal to the base. Simmer it on low heat for 45 minutes to an hour. Keep stirring occasionally, and add water or stock to get the right thickness. I remember the first time I made this, I was worried about burning it, but patience really paid off! It became so rich and creamy!

Adding Butter, Cream, and Finishing Touches

  • Finally, once the dal is ready, add some butter and a generous splash of cream. Stir it in for that velvety texture! Top it off with a swirl of cream, a sprinkle of garam masala, and fresh cilantro. This final touch makes the dal extra indulgent and brings everything together.

Notes

Variations

1. Vegan Dal Makhani 
For a vegan version, simply replace butter and cream with coconut cream or cashew cream. This keeps the dal creamy and delicious, without any dairy! 
2. Lightened-Up Dal Makhani 
Reduce richness by using less cream and butter. You can also replace some butter with ghee or olive oil for a lighter touch.
3. Dal Makhani with Spinach or Greens 
Add spinach (or other greens) for a boost of nutrition and flavor. You can even make a Palak Dal Makhani for a healthy, tasty twist! 
4. Dal Makhani with Other Legumes 
Mix in yellow moong dal or masoor dal with the black lentils and kidney beans for a unique texture and delicious twist! 

Tips for Perfect Dal Makhani

Achieving the Right Consistency: If you want your Dal Makhani thicker or soupy, it’s all about adjusting the water and letting it slow-simmer. The longer it cooks, the thicker it gets! So, let it simmer gently to get that perfect, creamy texture.
Balancing Flavors: To balance the richness of butter and cream with the earthiness of lentils and the spiciness from chilies, you might want to taste and adjust along the way! If it's too spicy, add a bit more cream, or for extra flavor, add more garam masala.
Using the Right Cooking Methods: Slow cooking is key to great Dal Makhani! Whether using a slow cooker, stovetop, or pressure cooker, the slower the cook, the richer the flavor. In a pressure cooker, keep an eye on the time to prevent overcooking.
Mimicking the Smoky Flavor: Want that traditional smoky flavor? Try the dhungar method! Just place a hot piece of charcoal in a bowl, drizzle ghee over it, cover the pot, and let it sit for a few minutes. This will infuse your dal with a mouthwatering smoky aroma! 

Nutrition

Nutrition Facts
Dal Makhani Recipe
Amount per Serving
Calories
2700
% Daily Value*
Fat
 
172
g
265
%
Saturated Fat
 
107
g
669
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
54
g
Cholesterol
 
400
mg
133
%
Sodium
 
1200
mg
52
%
Potassium
 
1400
mg
40
%
Carbohydrates
 
204
g
68
%
Fiber
 
30
g
125
%
Sugar
 
12
g
13
%
Protein
 
78
g
156
%
Vitamin A
 
1200
IU
24
%
Vitamin B1
 
0.5
mg
33
%
Vitamin B2
 
0.6
mg
35
%
Vitamin B3
 
5
mg
25
%
Vitamin B5
 
1.5
mg
15
%
Vitamin B6
 
0.6
mg
30
%
Vitamin C
 
15
mg
18
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
5
µg
5
%
Calcium
 
300
mg
30
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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