Dal Makhani
Dal makhani is a rich creamy Punjabi dish of black lentils and kidney beans slow cooked with tomatoes, butter and cream. It gets better with long simmering and is a restaurant favourite. The deep, smoky flavour and velvety texture come from patience rather than complicated technique.
Why You Will Love This Dal Makhani
- Luxuriously creamy with a deep, slightly smoky flavour
- Vegetarian and full of protein and fibre
- Tastes even better the next day, so ideal for making ahead
Ingredient Notes
Whole black lentils (urad dal): The star of the dish, which turn soft and creamy when cooked slowly. Kidney beans: Add body and a hearty bite. Tomato puree, butter and cream: Give the dish its signature richness. Kasuri methi: Dried fenugreek leaves add the classic restaurant aroma.
Tips for Creamy Dal
Slow cooking is the secret to the creamy texture, so simmer the dal for at least an hour after pressure cooking. Mash a few lentils against the pot to thicken it naturally. Add the cream and butter at the end, and stir in kasuri methi crushed between your palms.
Serving and Storage
Serve hot with naan, jeera rice or roti, topped with a swirl of cream and a pat of butter. Dal makhani keeps for four days in the refrigerator and freezes for up to three months. Add a splash of water when reheating.
Frequently Asked Questions
Do I need to soak the black lentils and kidney beans?
Yes. Soak them overnight, or for at least eight hours, so they cook evenly and become creamy. Drain the soaking water and cook them in fresh water.
Can I make dal makhani in a pressure cooker?
Yes. Pressure cook the soaked lentils and beans until completely soft, then simmer them in the tomato masala for at least 30 to 45 minutes so the flavours blend and the dal turns creamy.
How do I get the smoky restaurant flavour?
Use the dhungar method: place a hot piece of charcoal in a small bowl in the centre of the dal, pour a little ghee on it, and cover for a couple of minutes. Remove the bowl before serving.
Why is my dal makhani not creamy?
It usually needs more slow simmering. Mash some of the lentils against the side of the pot and cook longer, adding butter and cream near the end.
Can I make it without cream?
Yes. Use more butter, or blend in some cashew paste for richness. It will be slightly lighter but still creamy.
How long does it keep and can I freeze it?
It keeps for four days in the refrigerator and freezes for up to three months. Add a splash of water when reheating since it thickens as it sits.
More Recipes You Will Love
- Garlic Butter Naan (Tawa Naan): soft, blistered flatbread for scooping up the gravy
- Jeera Rice (Cumin Rice): fragrant cumin rice for any curry
- Rajma Chawal: kidney bean comfort meal with rice
- Chole Masala (Punjabi Chickpea Curry): tangy, hearty chickpea curry
- 1 cup whole black urad dal
- 1/4 cup rajma (kidney beans)
- 2 tomatoes (pureed)
- 1 onion (finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 tablespoons butter
- 1/4 cup fresh cream
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi
- Salt to taste
- 1 Soak the Dal and Rajma OvernightThe night before, rinse 1 cup of whole black urad dal and 1/4 cup of rajma together in a bowl, changing the water 3 to 4 times until it runs mostly clear. Cover with 4 cups of fresh water and soak for at least 8 hours or overnight. Drain and discard the soaking water.Tip: Soaking is essential for creamy dal makhani. Unsoaked beans and lentils stay firm and take far longer to cook.
- 2 Prepare the Masala IngredientsFinely chop the 1 onion. Blend the 2 tomatoes in a blender to a smooth puree. Measure out 1 tablespoon of ginger-garlic paste, 1 teaspoon each of Kashmiri chilli powder, garam masala and kasuri methi, and 1/4 cup of fresh cream.Tip: Once the dal is cooked, the masala comes together quickly, so get everything chopped and measured before you start.
- 3 Pressure Cook Until Very SoftRinse the soaked dal and rajma and put them in a pressure cooker with 4 cups of fresh water and 1/2 teaspoon of salt. Close the lid and cook on high until it comes to full pressure, then reduce the heat to medium and cook for 40 minutes.Tip: Whole black urad dal is tough, so it needs a long pressure cook. Do not add tomato at this stage, as acid keeps lentils firm.
- 4 Release the Pressure and TestTurn off the heat and let the pressure drop naturally, which takes 15 to 20 minutes. Open the lid and press a lentil between your fingers. It should mash easily with no hard centre. If it is still firm, pressure cook for 10 more minutes.Tip: Cook the lentils until they are very soft and falling apart, as this is what gives dal makhani its signature creamy body.
- 5 Saute the Onion in ButterMelt 1 tablespoon of the butter in a large heavy-bottomed pot over medium heat. Add the chopped onion and saute for 6 to 8 minutes, stirring often, until soft and golden.Tip: Use a heavy pot because dal makhani simmers for hours. Keep the second tablespoon of butter for the end.
- 6 Add the Ginger-Garlic PasteAdd 1 tablespoon of ginger-garlic paste and cook for 1 to 2 minutes, stirring, until the raw smell goes and the paste turns light golden.Tip: Stir constantly. Garlic that catches on the bottom of the pot turns bitter and spoils the dal.
- 7 Cook the Tomato Puree and ChilliPour in the tomato puree, then stir in 1 teaspoon of Kashmiri chilli powder and a pinch of salt. Cook on medium heat for 8 to 10 minutes, stirring now and then, until the puree thickens and the oil separates at the edges of the pan.Tip: Do not skip this step. Cooking the tomatoes until the oil separates removes their raw sourness and gives the masala depth.
- 8 Add the Cooked DalAdd the cooked dal and rajma together with all their cooking liquid. Stir well, scraping the bottom of the pot, and bring to a boil.Tip: Keep the cooking liquid, as it is starchy and creates the creamy texture. If the mixture looks very thick, add 1/2 cup of hot water.
- 9 Slow Simmer for 4 to 6 HoursReduce the heat to the lowest setting, partly cover the pot and simmer for 4 to 6 hours, stirring every 20 to 30 minutes. Add 1/2 cup of hot water whenever it looks thick. Alternatively, cook in a slow cooker on low for 6 hours.Tip: Slow cooking is the secret to the creamy texture. The dal should barely bubble. If it simmers hard, it can scorch on the bottom.
- 10 Mash Some of the LentilsAfter the first 2 hours, and again near the end, mash a few spoonfuls of lentils against the side of the pot with the back of a ladle. Keep going until the dal looks dark, thick and velvety, with a creamy, almost pourable consistency.Tip: Mash a few lentils against the pot to thicken it naturally. Do not blend the dal smooth, as some whole lentils give it body.
- 11 Add Garam Masala and SeasonAbout 15 minutes before the end, stir in 1 teaspoon of garam masala. Taste the dal and add salt a pinch at a time until well seasoned.Tip: Garam masala is added late so it keeps its fragrance. Dal needs more salt than you expect because the lentils absorb a lot.
- 12 Crush in the Kasuri MethiRub 1 teaspoon of kasuri methi (dried fenugreek leaves) between your palms to crush it and sprinkle it over the dal.Tip: Crushing the leaves releases their aroma and gives dal makhani its restaurant-style fragrance.
- 13 Finish with Cream and ButterTurn the heat to low. Stir in the remaining 1 tablespoon of butter and 1/4 cup of fresh cream, and heat gently for 2 minutes without boiling, until the dal looks glossy and rich.Tip: Do not let the dal boil hard after adding the cream, as it can split. Freeze any leftovers without the cream for up to 2 months.
- 14 Rest and ServeLet the dal rest, covered, for 10 minutes so the flavours settle. Serve hot in bowls with a swirl of extra cream on top, along with naan, jeera rice or steamed rice.Tip: Dal makhani tastes even better the next day. Reheat gently with a splash of water, as it thickens as it sits.