Dal Makhani
Dal Makhani is a rich and creamy lentil dish from India, traditionally cooked with black lentils and kidney beans, simmered in spices and finished with butter and cream for a luxurious flavor.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Rinse the black lentils and kidney beans in cold water until the water runs clear, then soak them overnight in plenty of water.
- 2
In a large pot, add the soaked black lentils and kidney beans with enough water to cover them by about 2 inches. Bring to a boil and then reduce to a simmer, cooking until tender, about 1-1.5 hours. If using a pressure cooker, cook them for about 25-30 minutes on medium heat.
- 3
In another pan, melt the butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 4
Add the chopped onions to the pan, cooking until they turn golden brown. Then stir in the ginger-garlic paste and sauté for another minute until fragrant.
- 5
Pour in the pureed tomatoes and cook the mixture for about 8-10 minutes, stirring occasionally, until the oil separates from the masala.
- 6
Add turmeric, red chili powder, coriander powder, and salt to the tomato mixture, cooking for another 2 minutes. Then, add the cooked lentils and kidney beans, including their cooking liquid, to the pot.
- 7
Stir well and let everything simmer together for at least 20 minutes, allowing the flavors to meld. Stir occasionally and add water if it gets too thick.
- 8
Finally, mix in the heavy cream and garam masala, simmering for an additional 5 minutes. Adjust seasoning with salt as needed before serving.
- 9
Before serving, check that the finished dish includes Fresh cilantro for garnish (optional) so the recipe matches the ingredient list.
Cook notes
Tips
For creamier dal, simmer longer to allow the flavors to deepen.
Use a combination of ghee and butter for more authentic flavor if desired.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover Dal Makhani in an airtight container in the fridge for up to 5 days.
- Reheat gently on the stove over low heat, adding a splash of water if necessary.
Substitutions
- Use olive oil for the butter if you're looking for a dairy-free option.
- Replace heavy cream with coconut cream for a vegan alternative.
What to Serve With
- Basmati rice
- Garlic naan
- Roti
Common Mistakes
- Not soaking the lentils and beans long enough, which can lead to them being tough.
- Skimming on the simmering time can result in flavors not developing fully.
Recipe FAQ
Can I use other lentils instead of black lentils?
While black lentils add authenticity and unique flavor, you can substitute with brown lentils if needed.
Is this recipe suitable for meal prep?
Yes, Dal Makhani keeps well in the fridge for 3-5 days and can be frozen for up to a month.
What can I serve with Dal Makhani?
Serve it with basmati rice, naan, or roti for a complete meal.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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