This beloved dish hails from Punjab, the land of hearty food and generous butter. Originally, the lentils were slow-cooked overnight on wood-fired stoves, giving the dal its iconic depth and smoky richness. The name “Makhani” literally means “with butter”, and yes — butter is not optional here, it’s the spirit of the dish.
Made famous by old-school dhabas and later perfected in city kitchens, Dal Makhani has become a staple in every North Indian feast. It bridges the gap between rustic and royal — it’s peasant food turned regal with a swirl of cream.
Why This Dal is So Loved
It’s comfort food, but dressed in a silk sari. Rich in protein and fiber, thanks to the urad dal and rajma, it’s also deeply nourishing. The lentils are easy on the stomach when cooked long and slow. But what really sets Dal Makhani apart is the marriage of ingredients — earthy lentils, tangy tomatoes, caramelized onions, warming spices, butter, and that finishing touch of cream that ties it all together.
It’s indulgent, yes, but also grounding and wholesome.
What Goes In
- Black Gram (Urad Dal) – The star of the show. It has a creamy texture when slow-cooked and brings a nutty depth to the dish.
- Rajma (Kidney Beans) – Adds body and bite. Together with urad dal, it makes the gravy thick and luscious.
- Tomatoes – Used as a base puree. They add a mellow acidity and form the backbone of the gravy’s flavor.
- Onions – Slowly sautéed till golden brown for a subtle sweetness and depth.
- Ginger Garlic Paste – Brings aroma and earthiness that balances the richness.
- Kashmiri Red Chili Powder – Used more for its color than heat. Gives the dal its beautiful warm hue.
- Cumin & Coriander Powder – Adds warmth and a light earthiness to the masala.
- Garam Masala – A finishing spice that rounds off the flavor with complexity.
- Butter – Adds richness and sheen. Essential to the “makhani” magic.
- Fresh Cream – Just a swirl adds silkiness and softens the spice kick.
🌿 Vegan Swap – Use oil instead of butter and coconut cream instead of dairy cream.
How It Comes Together
Start with soaking and pressure cooking your dals — black gram and rajma — until they’re tender and mash easily with the back of a spoon. You want that creamy, starchy texture that holds the whole dish together.
Meanwhile, grind your tomatoes into a smooth puree. In a wide pan, melt butter with a splash of oil (so it doesn’t burn), then toss in the finely chopped onions. Let them caramelize till golden. The slower you sauté them, the better. Add the ginger-garlic paste and let it cook out till the raw smell disappears.
Then in goes the tomato puree. You’ll know it’s ready when the oil begins to separate at the edges — don’t rush this. Next, stir in all your spice powders: Kashmiri chili, cumin, coriander, and a bit of salt. Let that cook into a rich, fragrant masala.
Add your cooked dal-rajma mixture to the pan, along with a little water. Stir, taste, adjust. Let this simmer on a low flame for 10–15 minutes — the longer the better. Finally, sprinkle in garam masala, add another cube of butter (go on, it’s worth it), and finish with a swirl of fresh cream.
💡 Pro Tip – For an even more authentic touch, simmer the dal for longer on the lowest flame possible. It develops that deep dhaba-style flavor. Add water as needed and keep stirring occasionally.
What Goes Along
Dal Makhani is best paired with flaky butter naan, soft phulkas, or ghee-smeared tandoori rotis. If you’re going for a simpler meal, serve it with jeera rice and some papad on the side. A bit of lemon pickle or onion salad makes it even better.
How to Serve
Always serve it hot. Garnish with a little extra cream, a knob of butter melting right in the middle, and some fresh coriander leaves. For a rustic feel, serve it in copper or brass bowls — looks great on the table and keeps it warm.
Packing & Storage Tips
Dal Makhani actually tastes better the next day. Store in a glass container and refrigerate for up to 3 days. Reheat slowly on the stove with a splash of water or milk to bring back the creamy consistency.
Party or Bulk Preparation
This is the dish to make for a crowd. It scales up beautifully and tastes better when made in bulk. Cook the lentils in advance and make the base masala separately. Combine them an hour or two before your party and let it all simmer together. Keep cream and butter additions for the last moment for that fresh, decadent finish.
Dal Makhani is not just another lentil curry. It’s an experience — slow, indulgent, comforting, and rich with history and flavor. Cook it with patience, serve it with love, and it’ll become a forever favorite at your table.
Dal Makhani
Description
Dal Makhani is a luxuriously creamy lentil dish made with black gram (urad dal) and rajma (kidney beans), slow-cooked in a spiced tomato base, finished with butter and cream. A soulful Punjabi delicacy, it’s rich, hearty, and ideal with naan, roti, or a comforting bowl of jeera rice. Every spoon is silky, spiced just right, and full of depth.
Ingredients
Instructions
Prep Work
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Rinse the dals
Rinse the black gram dal and rajma under running water until the water runs clear.
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Soak the dals
Soak both the dals overnight or for at least 8 hours.
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Chop veggies
Finely chop the onions and tomatoes. -
Make tomato puree
Grind the tomatoes into a smooth puree and set aside.
Method
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Pressure cook the dals
Add soaked dal and rajma to a pressure cooker, pour enough water and cook for about 5 whistles or 20 minutes. Set aside.
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Saute the onions
Heat oil and a bit of butter in a pan. Add chopped onions and saute until golden brown. -
Add ginger garlic paste
Stir in the ginger garlic paste and continue to saute until the raw smell fades. -
Cook tomato puree
Add the tomato puree to the pan. Mix well and cover. Let it cook for about 10 minutes.
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Wait for oil to separate
Saute the mixture again until the oil starts to separate from the masala. -
Add the spices
Mix in chili powder, cumin powder, coriander powder, and salt. Stir well to combine. -
Add dal to masala
Pour in the cooked dal and rajma mixture along with water. Stir everything together.
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Simmer with garam masala
Add garam masala. Cover and simmer the dal for about 10 minutes.check the seasoning and adjust if required. -
Finish with butter
Turn off the heat. Add a generous dollop of butter and mix it in. -
Garnish and serve
Top with fresh cream and chopped coriander leaves. Serve hot with roti, naan or jeera rice.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 6g30%
- Cholesterol 20mg7%
- Sodium 680mg29%
- Potassium 720mg21%
- Total Carbohydrate 35g12%
- Dietary Fiber 10g40%
- Sugars 6g
- Protein 13g26%
- Vitamin A 1200 IU
- Vitamin C 18 mg
- Calcium 80 mg
- Iron 3.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.