Dal Makhani - Easy and Yummy Recipe

Dal Makhani incorporates black lentils, kidney beans, whole spices, butter, and cream, for a velvety texture and irresistible aroma. Although the recipe takes some time to come together, most of it is hands-down, with the light simmer of the cooking lentils doing most of the work. This is a medium-mild dish from North India that works perfectly with steamed rice or tandoori roti, however, any rice or flatbread will do. Enjoy!

Dal makhani is a recipe I have been making for quite some time and one that I started to learn shortly after Jay and I got together.

Lentils are an ingredient I feel comfortable with, as we use it also in Italy [it is a must on NYE!], so mastering this recipe was mostly about finding the right balance between the whole spices and the slow cooking time - as these are the two secrets to the perfect dal makhani recipe.

While the recipe takes a couple of hours to prepare, most of it is completely hands-off! Make sure you have something to entertain you while you wait for the slow cooking and simmering to do their magic [Netflix time!].

Ensure you use fresh ingredients, especially whole spices, lentils, and beans, as they do make a world of difference.

Once ready, prepare your side of choice [garlic naan, parathas, jeera rice, anything!] and dig in.

You won't be able to resist a nice warm bowl of this Punjabi dish much longer once this is ready!

🛒 Ingredients

• Lentils: The traditional recipe calls for black gram lentils [sabut urad]. However, after trying this recipe multiple times, I personally prefer brown lentils [sabut masoor]. You can follow the recipe with either.
• Kidney Beans [Rajma]: If, like me, you don't use them very often, then opt for canned kidney beans. Dried kidney beans can be used instead. Make sure they are not old or past their use-by date, as they will not taste as good and will need much longer to cook - the same applies to the lentils. Canned beans are the best option for ease.
• Butter and Cream: The recipe is called creamy lentils for a reason! Opt for lightly salted butter, if possible, rather than unsalted. Any cooking cream will do. However, heavy cream substitutes, like double cream, heavy cream, unsweetened whipping cream, and half and half are the best for flavor. For a restaurant-style dal makhani, don't skip these, these ingredients make dal makhani what it is!
• Cumin Seeds, Bay Leaves, Black and Green Cardamoms, Cloves, Cinnamon Stick: Using whole spices will infuse the lentil curry thoroughly, and the end result will really turn this good dal makhani into a great one! This can be substituted with ¼ extra teaspoon of garam masala. If you don't have black cardamom, use only green, however, they are different.
• Onion, and Ginger Garlic Paste: Finely chopped onions and good quality ginger garlic paste truly elevate this dish.
• Tomato Puree: This can be store-bought passata-style sauce, or it can be homemade. It is important that, if it is purchased pre-made, it has no added flavorings. It can be substituted for tomato paste or chopped fresh or canned tomatoes.
• Green Chilies and Kashmiri Red Chili Powder: These two ingredients bring heat to the recipe! You can use more or less, according to your preference. Kashmiri chili powder is milder than red chili powder. However, it offers a nice red color, which really works well with brown or black lentils.
• Garam Masala: Although the recipe has whole spices, an extra pinch of this spice mix helps blend the flavors even more. Should you not have the whole spices, you can add ¼ teaspoon of garam masala extra to the dal makhani recipe.
• Kasuri Methi: This is one of the most important ingredients in the recipe and is typical in North Indian cuisine.
• Sugar: This is an optional ingredient and is mainly needed if the tomato puree is acidic, and if you like that added sweetness to the creamy texture.

👩🏻‍🍳 How to Make Cake (step-by-step)

⭐ Prepare The Lentils and Beans

1. Start by soaking the dry lentils overnight in plenty of room temperature water or at least 4 hours in hot water. Once done rinse them well and move to the next step.
2. The lentil to water ratio is 1:3 -1:4 when it comes to cooking, so you will need ¾ cups [150g] of lentils and about 3 cups of water for the lentils, plus ½ to 1 cup for the canned kidney beans, so 4 cups in total.
3. Add the lentils, water, and beans to the pressure cooker [Picture 1] and put on high heat until the water boils; this will take 5-10 minutes.
4. Once the water boils, reduce the flame to medium and pressure cook the lentils for 25-30 minutes. After this, remove from the heat and allow the pressure to release naturally. Once the pressure is released, check the consistency of the lentils and cook further if required.
5. TOP TIP: If you didn't soak the lentils, simply add an extra cup of water. Cook for 45 minutes on medium heat from when the water boils.
6. Once ready, the brown lentils and kidney beans should be very well cooked and hardly any water will be left in the cooker. Should you like, the cooked dal and beans can be broken down further using a potato masher.

⭐ Prepare The Masala

1. Heat butter in a saucepan over low to medium heat. Once melted, add the cumin seeds. [Picture 2]
2. Once the cumin is fragrant, add the other whole spices: bay leaf, black and green cardamom, cloves, and cinnamon stick. [Picture 3] Mix well and allow them to release their aroma in the butter for about 30 seconds to one minute.
3. Next, add finely chopped onions and a pinch of salt. Mix well and cook until the onions become soft and golden, which will take approximately 4-5 minutes.
4. Add ginger garlic paste and green chillies to the onions [Picture 4] and mix well. Cook for 30 seconds or until the smell of rawness of the paste has gone.
5. Once done, add the tomato puree and incorporate it into the curry. Once it simmers, allow it to cook for 1-2 minutes.
6. Finally, add the ground spices: garam masala powder and Kashmiri red chili powder [or red chilli powder if you prefer dal makhani hot], as well as a pinch of salt. [Picture 5] Mix the spices well and allow them to cook until they separate from the oil, which will take approximately 1 to 2 minutes.

7. At this stage, add the cooked urad dal and rajma [beans] to the makhani masala. [Picture 6]
8. Add 2 cups of water and mix well. [Picture 7]
9. Add a lid to the saucepan, reduce the flame to low, and allow the curry to simmer for 30-45 minutes. This step is important, so the longer, the better. The lentils and beans will become softer and mushier, creating a smooth and creamy texture.
10. Finally, warm the kasuri methi in the microwave for 10 seconds. Then using the palms of your hands, crush them in the dal makhani. [Picture 8]
11. At this stage, add the cream and the optional sugar too.
12. Mix everything well, taste for salt, and add some water if the consistency of the dal makhani is too thick.
13. Bring to a light simmer for 2 minutes, then garnish dal makhani with salted butter and serve with tandoori roti, jeera rice, or any side of your choice! [Picture 9]

🙋 People Also Ask [FAQs]

❄️ How to store dal makhani?

• In the fridge: Store the dal in an airtight container in the fridge for up to three days.
• In the freezer: Freeze the dal makhani for up to three months by simply storing it in a freezer-safe container or freezer bags. To serve it again, allow it to thaw overnight in the fridge or for 4 hours on the kitchen counter, then reheat until piping hot on the stove or in the microwave, adding a little water if necessary.

🍽️ Recipe

Dal Makhani - Easy and Yummy Recipe

Elle John

Get the real dal makhani taste with this easy and super flavorful recipe, that is ready in few simple steps, while the slow simmer does most of the work!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Resting TimeSoaking time 8 hours hrs

Total Time 9 hours hrs 10 minutes mins

Course Main Course

Cuisine Indian

Servings 6 portions

Calories 202 kcal

Equipment

• Pressure Cooker

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 150 g Dried Brown Lentils Or Black Lentils
• ▢ 100 g Canned Kidney Beans
• ▢ 2 tablespoon Salted Butter
• ▢ 1 teaspoon Cumin Seeds
• ▢ 1 Bay Leaf
• ▢ 1 Black Cardamom
• ▢ 1 Green Cardamom
• ▢ 2 Cloves
• ▢ ½ inch Cinnamon Stick
• ▢ 1 Medium Onion Finely Chopped
• ▢ 1 ½ teaspoon Ginger Garlic Paste
• ▢ 2 Green Chillies
• ▢ ¾ Cup Tomato Puree
• ▢ 1 teaspoon Kashmiri Red Chili Powder
• ▢ ½ teaspoon Garam Masala Powder
• ▢ 1 teaspoon Dried Fenugreek Leaves Kasuri Methi
• ▢ ¼ cup Heavy Cream
• ▢ ¼ teaspoon Granulated Sugar

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Instructions

 

Prepare The Lentils and Beans

• Start by soaking the dry lentils overnight in plenty of room temperature water, or at least 4 hours in hot water. Once done rinse them well and move to the next step.
• The lentil to water ratio is 1:3 -1:4 when it comes to cooking, so you will need ¾ cups [150g] of lentils and about 3 cups of water for the lentils, plus ½ to 1 cup for the canned kidney beans, so 4 cups in total [or 800-900ml].
• Add the lentils, water, and beans to the pressure cooker and put on high heat until the water boils; this will take 5-10 minutes.
• Once the water boils, reduce the flame to medium and pressure cook the lentils for 25-30 minutes. After this, remove from the heat and allow the pressure to release naturally. Once the pressure is released, check the consistency of the lentils and cook further if required.
• TOP TIP: If you didn't soak the lentils, simply add an extra cup of water, then cook for 45 minutes on medium heat from when the water boils.
• Once ready, the lentils and kidney beans should be very well cooked and hardly any water will be left in the cooker. Should you like, the dal and beans can be broken down further using a potato masher.

Prepare The Masala

• Heat the butter in a saucepan over low to medium heat; once melted, add the cumin seeds.
• Once the cumin is fragrant, add the other whole spices: bay leaf, black and green cardamom, cloves, and cinnamon stick. Mix well and allow them to release their aroma in the butter for about 30 seconds to a minutes.
• Next, add the sliced onions and a pinch of salt. Mix well and cook until the onions become soft and golden, which will take approximately 4-5 minutes.
• Add the ginger garlic paste and green chillies to the onions, and mix well. Cook for 30 seconds or until the smell of rawness of the paste has gone.
• Once done, add the tomato puree and incorporate it to the curry. Once it simmers, allow it to cook for 1-2 minutes.
• Finally, add the ground spices: garam masala powder and Kashmiri red chili powder [or red chilli powder if you prefer dal makhani hot], as well as a pinch of salt. Mix the spices well and allow them to cook until they separate from the oil, which will take approximately 1 to 2 minutes.
• At this stage, add the cooked urad dal and red kidney beans to the masala. Add 2 cups of water and mix well.
• Cover the saucepan with a lid, reduce the flame to low, and allow the curry to simmer for 30-45 minutes. This step is important, so the longer, the better, as the lentils and beans will become softer and mushier, creating a smooth and creamy texture.
• Finally, warm the kasuri methi in the microwave for 10 seconds, then using the palms of your hands, crush them in the dal makhani.
• At this stage, add the cream and the optional sugar too.
• Mix everything well, taste for salt and add some water if the consistency of the dal makhani is too thick.
• Bring to a light simmer for 2 minutes, then garnish dal makhani with salted butter and serve with roti, jeera rice, or any side of choice!

Notes

Dry kidney beans [Rajma]: If using dry beans, then soak the red kidney beans overnight together with the lentils, and add two extra cups of water to the Indian pressure cooker. The dal and rajma will be ready in about 45 minutes.

Cream: Any cooking cream will do, however double cream, heavy cream, unsweetened whipping cream, and half and half are the best for flavor.

Black and Green Cardamoms: If you don't have black cardamom, use only green, however, they are different.

Tomato Puree: This can be store-bought passata-style sauce, or it can be homemade. It is important that, if it is purchased pre-made, it has no added flavorings. It can be substituted for tomato paste or chopped fresh or canned tomatoes.

Green Chilies and Kashmiri Red Chili Powder: These are the two ingredients that bring heat to the recipe, and you can use more or less, according to your preference. Kashmiri chilli powder is milder than red chili powder, however, it offers a nice red color, which really works well with brown or black lentils.

Sugar: This is an optional ingredient, and is mainly needed if the tomato puree is acidic and if you like that added sweetness to the creamy texture.

Slow Cooking: Once the cooked lentils have been added to the curry, ensure you simmer on a low flame for at least 30 minutes - however, should you be able to continue this process for a whole hour, then even better! The lentils will break down and create a smooth buttery texture, which is one of the selling points of this recipe.

Cooking On The Stove: If you don't like pressure cooking [or don't have a pressure cooker], the soaked lentils and red kidney beans can be cooked in a large pan filled with water. This process will definitely take longer, so it is essential that the cooking ingredients are soaked as long as possible.

How to store dal makhani?

In the fridge: Store the dal in an airtight container in the fridge for up to three days.

In the freezer: Dal makhani can be frozen for up to three months; simply store it in a freezer-safe container or freezer bags. To serve it again, allow it to thaw overnight in the fridge or for 4 hours on the kitchen counter, then reheat until piping hot on the stove or in the microwave, adding a little water if necessary.

Nutrition

Calories: 202kcalCarbohydrates: 25gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 114mgPotassium: 492mgFiber: 10gSugar: 4gVitamin A: 544IUVitamin C: 8mgCalcium: 46mgIron: 3mg

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