Dal
Makhani
Dal makhani is Delhi's most iconic lentil dish — whole black urad dal and kidney beans simmered for hours with butter, cream, and a deeply fragrant tomato base until they become incomparably rich, smooth, and satisfying. The long cook time is the secret: the lentils slowly absorb the spices and the butter mellows into something extraordinary.
Traditionally cooked overnight in a tandoor, this home version achieves the same depth with a slow simmer on the stovetop. It is vegetarian comfort food at its most indulgent — serve with warm naan or fragrant basmati rice.
Why You'll Love This Recipe
Intensely rich and creamy — vegetarian food that satisfies like a slow braise- The slow cook develops a depth of flavour that no shortcut can replicate
- Naturally gluten-free and easy to make vegan (swap butter and cream)
- Reheats beautifully — tastes even better on day two
Dal Makhani
Ingredients
- ✓200g whole black urad dal (black lentils), soaked overnight
- ✓60g red kidney beans, soaked overnight (or 200g tinned, drained)
- ✓1 tsp salt
- ✓2 tbsp butter + 1 tbsp neutral oil
- ✓1 large onion, finely diced
- ✓4 garlic cloves, minced
- ✓1½ tsp fresh ginger, grated
- ✓400g crushed tomatoes
- ✓1 tsp each: cumin, coriander, garam masala, Kashmiri chilli
- ✓100ml double cream
- ✓1 tbsp butter (finishing)
Instructions
- 1
Drain soaked lentils and beans. Boil in a large pot with plenty of fresh water and 1 tsp salt for 45–60 minutes until completely tender. Drain, reserving 250ml cooking liquid.
- 2
In a heavy pot, heat butter and oil over medium heat. Cook onion for 12 minutes until deeply golden. Add garlic and ginger, cook 2 minutes.
- 3
Add all spices, stir 1 minute until fragrant. Add crushed tomatoes and cook for 15 minutes until the oil separates at the edges.
- 4
Add cooked lentils and beans to the tomato base. Stir in reserved cooking liquid. Simmer on the lowest heat for 45 minutes, stirring every 10 minutes to prevent sticking.
- 5
Stir in cream and finishing butter. Simmer 10 more minutes. The dal should be thick, creamy, and coat the back of a spoon. Taste and adjust salt.
- 6
Serve with warm naan or basmati rice. Garnish with a swirl of cream and a pinch of garam masala.
Chef's Notes & Substitutions
- Long cook = depth: The longer you simmer after adding the cream, the richer and more complex the dal becomes. 45 minutes is the minimum; 90 minutes is exceptional.
- Vegan version: Replace butter with coconut oil and cream with coconut cream. The flavour profile shifts slightly but remains delicious.
- Pressure cooker shortcut: Cook soaked lentils at high pressure for 20 minutes. Skip the long boil.
- The stir: Dal makhani scorches easily on low heat. Stir every 10 minutes and keep a splash of water handy.
Storage & Reheating
- Storing
Dal makhani tastes even better the next day! Store in an airtight container in the fridge for up to 5 days. The lentils continue to absorb the sauce and flavors intensify.
- Freezing
Freezes beautifully for up to 3 months. The dal thickens considerably when frozen, so plan for extra liquid when reheating.
- Reheating
Reheat on the stovetop over medium-low heat, adding water or cream to reach desired consistency. Stir frequently and simmer until heated through. Alternatively, microwave with a splash of water, covered.
Nutrition Facts
Per serving · Estimated values
* % Daily Value based on a 2,000 calorie diet.
Pro Tips for Perfect Dal Makhani
Slow Cooking is Key
The longer you cook dal makhani, the better it gets. Traditional versions simmer for 24 hours! Even a few hours on low heat transforms the lentils into something magical.
Soak Overnight
Always soak the black lentils overnight before cooking. This reduces cooking time significantly and ensures even, creamy results throughout.
Use Real Butter and Cream
For authentic Punjabi flavor, use full-fat dairy. The butter-tempered tomatoes and cream finish create that signature silky, rich gravy.
Adjust Spice to Taste
Dal makhani should have subtle warmth, not heat. Start with less chili and adjust at the end. The smokiness comes from the cooking method, not extra spice.
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