Slow-simmered black lentils in a rich buttery cream sauce
Dal Makhani
Dal Makhani
3h 10mEasy
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Servings
6
6 cups
Difficulty
Easy
Cost
Budget
$
Dal Makhani
Slow-simmered black lentils in a rich buttery cream sauce
Whole black lentils and kidney beans slow-cooked until velvety, enriched with generous amounts of butter, cream, and aromatic spices. The king of all dals.
10m
Prep Time
180m
Cook Time
190m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Dal makhani is the ultimate indulgence in Indian lentil cuisine—black urad dal cooked low and slow for hours until it becomes impossibly creamy. Butter and cream transform humble lentils into something truly luxurious.
Ingredients
- 1 cup whole black urad dal, soaked overnight
- 1/4 cup red kidney beans, soaked overnight
- 4 tbsp butter
- 1/2 cup heavy cream
- 1 can (14 oz) crushed tomatoes
- 1 tbsp ginger-garlic paste, 1 tsp each cumin and garam masala
Instructions
- 1
Pressure cook soaked dal and kidney beans with 4 cups water and 1/2 tsp turmeric for 30 minutes (or boil 90 min).
- 2
In a separate pan, heat 2 tbsp butter, sauté ginger-garlic paste, add cumin, chili powder, and tomatoes; cook 8 minutes.
- 3
Add this tempering to the cooked lentils and simmer on the lowest heat for 1.5-2 hours, stirring often.
- 4
As it thickens, stir in remaining butter and half the cream; keep simmering until thick and creamy.
- 5
Finish with garam masala, remaining cream, and a final pat of butter on top; serve with naan or rice.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Heavy creamCoconut cream
For a dairy-free but still rich version
ButterVegan butter
Good substitute but reduces the authentic makhani richness
FlavorPantry
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
Why the spice blend matters
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
- Adds warmer depth quickly
- Useful across curries, lentils, and vegetable dishes
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeTips & Storage
Pro Tips
Low and slow is the key—rushing this dal sacrifices the signature creamy texture.
Stir frequently in the last hour to prevent sticking and to help the lentils break down.
Storage
Refrigerate for up to 5 days. Freezes beautifully for up to 3 months; thickens upon cooling.
Reheating
Add water when reheating as it thickens considerably. A pat of butter refreshes the flavor.
Nutrition Facts
Per serving (35mg) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates36g
Fat14g
Fiber540mg
Sugar8g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this in a slow cooker?
- Yes, cook on low for 8-10 hours after pressure cooking the lentils.
- Why does restaurant dal makhani taste different?
- They simmer it for 12-24 hours and use much more butter and cream.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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