Learn how to cook rich and flavorful Dal Makhani with black lentils, cream, and butter – a classic Punjabi dish made simple for home kitchens.
Try this authentic Dal Makhani recipe – creamy, buttery, and slow-cooked to perfection. Follow 7 easy steps to enjoy restaurant-style dal at home!
🍲 Dal Makhani Recipe
🕒 Total Time: 8 hours (including soak) | 🍴 Servings: 4
🧂 Ingredients
Main Ingredients | Quantity |
---|---|
Whole black gram (sabut urad dal) | ¾ cup |
Red kidney beans (rajma) | ¼ cup |
Water (for pressure cooking) | 3 cups |
Butter | 2 tbsp |
Oil | 1 tbsp |
Ginger-garlic paste | 1 tbsp |
Onion (finely chopped) | 1 medium |
Tomato puree | ¾ cup |
Red chili powder | ½ tsp |
Turmeric powder | ¼ tsp |
Garam masala | ½ tsp |
Kasuri methi (crushed) | 1 tsp |
Fresh cream | ¼ cup |
Salt | To taste |
Water (for simmering) | 1–1½ cups |
👣 Step-by-Step Instructions
Step 1: Soak the Lentils
- Rinse and soak urad dal and rajma overnight or for at least 8 hours.
Step 2: Pressure Cook
- Drain soaked lentils, add 3 cups water, pressure cook for 6–8 whistles or until soft.
Step 3: Sauté the Base
- Heat butter and oil in a pan.
- Add onions, sauté till golden.
- Add ginger-garlic paste and cook for a minute.
- Add tomato puree, red chili powder, turmeric, and salt. Cook until the mixture releases oil.
Step 4: Combine Dal with Masala
- Add cooked dal-rajma to the pan.
- Pour in 1–1½ cups water to adjust consistency.
Step 5: Simmer Slowly
- Cook on low heat for 30–40 minutes. Stir occasionally.
- Mash a few lentils to thicken naturally.
Step 6: Add Cream & Flavors
- Add cream, garam masala, and kasuri methi.
- Mix well and simmer 5 more minutes.
Step 7: Serve
- Serve hot with butter naan, jeera rice, or tandoori roti.
❓ Top 15 FAQs – Dal Makhani Recipe
- Can I make Dal Makhani without rajma?
Yes, but rajma adds texture and richness. - How to get restaurant-style taste at home?
Use butter, cream, and slow simmering for rich flavor. - Can I use canned kidney beans?
Yes. Rinse before adding and reduce cooking time. - Why is my dal too watery?
Simmer longer to reduce. Mash some dal to thicken. - Can I make Dal Makhani in an Instant Pot?
Yes, pressure cook lentils, then sauté masala and combine. - Is Dal Makhani spicy?
Mildly spicy. Adjust chili to taste. - Can I skip cream?
Yes, substitute with milk or cashew paste for lighter versions. - How long does Dal Makhani last?
Up to 3 days in the fridge. Reheat well before serving. - Can I freeze Dal Makhani?
Yes, cool completely and store in airtight freezer containers. - What’s the meaning of ‘Makhani’?
‘Makhani’ means buttery – the dish is rich and creamy. - Can I use ghee instead of butter?
Yes, ghee adds a nutty aroma and is a good alternative. - What’s the best accompaniment?
Butter naan, kulcha, basmati rice, or jeera rice. - How to make it vegan?
Use oil or vegan butter and skip cream or use cashew cream. - Can I cook without onion and garlic?
Yes. Use tomato, ginger, and spices for flavor in satvik cooking. - Why do restaurants cook it for hours?
Slow cooking deepens flavor and creates a creamy texture naturally.
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