Recipe: Dal Makhani (Slow-Cooked Black Lentils with Butter & Cream)

Dal Makhani – Slow-Cooked Black Lentils with Butter & Cream

Origin: Punjab, India
Category: Main Course | Vegetarian
Cooking Time: 60–90 minutes
Serves: 4

Dal Makhani – Creamy, buttery black lentils slow-cooked to perfection.

Dal Makhani is the heart of Punjabi comfort food. Creamy, rich, and full of flavor, it features whole black lentils and red kidney beans slow-cooked with aromatic spices, butter, and cream. Perfect to enjoy with naan, roti, or steamed rice, it’s a dish that warms both your heart and taste buds!

🧂 Ingredients

Lentils & Beans

• 1 cup whole black lentils (sabut urad dal), soaked overnight
• 1/4 cup red kidney beans (rajma), soaked overnight
• 4 cups water
• 1 tsp salt (adjust later)

For the Masala

• 2 tbsp butter or ghee
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 cup cream
• Fresh coriander leaves for garnish
• Salt to taste

🍳 Instructions

1. Cook the Lentils & Beans: Drain soaked lentils and kidney beans. Add to a pressure cooker with 4 cups water and 1 tsp salt. Cook 6–7 whistles until soft.
2. Prepare the Masala: In a pan, heat butter or ghee, add cumin seeds and sauté onions until golden. Add ginger-garlic paste and cook 1–2 mins.
3. Add Tomatoes & Spices: Stir in tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
4. Combine Lentils & Masala: Add cooked lentils and beans to the masala. Simmer on low heat for 20–25 mins, stirring occasionally. Mash slightly for creamier texture.
5. Finish with Cream: Add cream and garam masala, simmer for 5 more minutes. Garnish with fresh coriander leaves.
6. Serve: Enjoy hot with naan, roti, or steamed rice for a hearty meal.

💡 Tips & Serving Suggestions

For the ultimate Punjabi flavor, cook the dal slowly on low heat for at least an hour. A little extra butter on top just before serving makes it luxuriously rich. Pair with garlic naan or tandoori roti for authentic taste.

✨ Fun Fact

Dal Makhani is often considered the "queen of lentil dishes" in North India. It was made famous by restaurants in Punjab and has become a staple in Indian households worldwide.

Recipe by Love Indian Bites — Explore global cooking recipes and make them at home, all in one place.