How to Make the Perfect Dal Makhani
Indian · Medium · 195 min · 6 servings
Dal makhani is a luxuriously creamy black lentil dish from Punjab that is traditionally slow cooked overnight for incredible depth of flavor. The combination of whole urad dal, rajma, butter, and cream creates a dish that is rich, comforting, and utterly unforgettable.
Why this recipe works
This Dal Makhani recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 195 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 440 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 250 g whole black urad dal soaked overnight
- 60 g red kidney beans rajma soaked overnight
- 4 tbsp unsalted butter
- 150 ml heavy cream
- 400 g canned crushed tomatoes
- 2 tsp garam masala
Step by step instructions
Step 1: Pressure Cook the Lentils
Drain the soaked dal and rajma and transfer to a pressure cooker with plenty of fresh water and a pinch of salt. Pressure cook for 25 to 30 minutes until the lentils are completely soft and the skins begin to break. Alternatively, boil in a covered pot for 90 minutes. Do not drain the cooking liquid.
Step 2: Build the Makhani Base
Melt 3 tablespoons of butter in a heavy pot over medium heat. Add finely diced onion and cook for 12 minutes until deeply caramelized. Add ginger garlic paste and cook for 2 minutes. Add crushed tomatoes and garam masala and cook for 15 minutes until the oil separates and the sauce is thick and dark.
Step 3: Slow Simmer
Pour the cooked lentils along with all their cooking liquid into the tomato base. Stir well and bring to a gentle simmer. Using the back of a spoon, crush about one quarter of the lentils against the side of the pot to create a naturally thick and creamy texture. Simmer uncovered on the lowest heat for at least 90 minutes, stirring every 15 minutes.
Step 4: Finish with Cream and Butter
Stir in the heavy cream and remaining tablespoon of butter in the final 10 minutes of cooking. Taste and adjust salt. The dal should be thick, glossy, and coat the back of a spoon. Serve topped with a swirl of cream and a small knob of butter alongside garlic naan or steamed rice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → thick coconut cream for a dairy-free version with a slightly different but pleasant flavor
- canned crushed tomatoes → 2 large fresh tomatoes blanched, peeled, and blended smooth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not simmering the dal long enough as the slow cook time is what develops the signature smoky, deep flavor
- Adding cream at the very beginning of cooking which causes it to break and become grainy in the long simmer
Nutrition facts
Per serving: 440 calories, 16g protein, 42g carbs, 22g fat, 14g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →