Dal Makhani (Creamy Buttered Lentils)

Quick answer

Total time: 188 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Dal makhani is Punjab's most celebrated lentil dish and now a fixture on restaurant menus across India and internationally.

The name makhani, meaning buttery, signals its defining characteristic: a richness built from butter and cream that elevates humble lentils into something deeply satisfying. Whole black lentils (urad dal) and kidney beans (rajma) soak overnight, then pressure-cook before simmering for several hours in a base of tomato, garlic, ginger, and Kashmiri chili. During this slow cooking, the lentils gradually break down and release their starch into the liquid, creating a naturally creamy consistency even before a knob of butter and a pour of fresh cream are stirred in at the end to produce the dish's signature silky texture. Traditionally, dal makhani was left to simmer overnight beside the dying embers of a tandoor oven, absorbing smoky heat through the long hours before being served the next day. Served with naan or basmati rice, it is an indispensable dish at Indian wedding banquets and a comfort food that transcends class, equally at home in a roadside dhaba and a fine-dining restaurant.

Ingredients

servings

IngredientAmountUnit

black lentils200 gg

kidney beans50 gg

butter60 gg

tomato puree200 gg

heavy cream100 mlml

garlic5 cloveclove

ginger10 gg

garam masala1 tsts

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Rinse 200 g black lentils and 50 g kidney beans, then cover them generously with cold water and soak for at least 8 hours.

Add more water if the legumes rise above the surface, so they hydrate evenly.
2

Control

Drain and rinse the soaked legumes, place them in a pressure cooker, and add 1 L water.

Bring to full pressure over high heat, lower to medium, cook 45 minutes, then let the pressure release naturally.
3

Control

Melt 60 g butter in a heavy pot over medium heat, then saute 5 minced garlic cloves and 10 g ginger.

When the aromatics turn lightly golden and smell mellow, stir in 200 g tomato puree.
4

Control

Cook the tomato base over medium-low heat for about 8 minutes to soften its acidity.

Stir often so the paste does not catch on the bottom, and continue until butter begins to show around the edges.
5

Control

Add the cooked lentils, kidney beans, and 200 ml water, then lower the heat to low.

Keep the lid slightly ajar and simmer 2 hours, stirring whenever the dal thickens so it does not scorch.
6

Finish

Stir in 100 ml heavy cream and 1 teaspoon garam masala, then simmer 10 minutes more.

When the texture is smooth and a little butter shines on top, rest 10 minutes and serve with naan or basmati rice.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dal Makhani highlights black lentils and rajma slow-simmered for hours with butter and cream.
Finish cue: When the aromatics turn lightly golden and smell mellow, stir in 200 g tomato puree.
Storage and reheating: Whole black lentils (urad dal) and kidney beans (rajma) soak overnight, then pressure-cook before simmering for several hours in a base of tomato, garlic, ginger, and Kashmiri chili.