Dal Makhani
Apr 06, 2019, Updated Sep 13, 2019
Creamy & buttery Dal Makhani is one of India's most special and popular dal. Black lentils are cooked with lot of butter and cream making it a special dish. Best enjoyed with naan!
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Creamy and buttery Dal Makhani is one of India’s most loved dal!
This dal has whole black lentils cooked with butter and cream and simmered on low heat for that unique flavor. It tastes best with garlic naan!
I share all my tips and tricks to make restaurant style Dal Makhani at home with easy to follow steps.
Lentils have been an integral part of my diet. In India, we pretty much eat lentils everyday and in my house especially there was never a day when there was no dal on the table.
The most common dal that mom used to make every day was obviously the arhar/toor dal (split pigeon pea lentil). Then there was masoor dal (red lentils), chana dal and moong dal which she also made once in a while.
But one dal that was made only on special occasions was Dal Makhani.
Makhani means “buttery”, so for this recipe whole black lentils (urad sabut) is cooked with lot of butter and cream. Along with urad sabut, rajma (kidney beans) are also often added to this dal
It’s a rich dal and hence was made on special occasions only.
Dal Makhani is one of the most popular dals in India and it’s certainly my husbands favorite. It’s there on the menu of every Indian restaurant and in every Indian wedding and parties.
Sarvesh is kind of obsessed with it and of course since he’s Punjabi he has pretty high expectations from this dal as he has had his fair share of the best dal makhani in Delhi & Punjab!
When we got married, I tried to learn this dal foremost. And it has taken me many years of trials to finally make a version that Sarvesh likes.
Trust me, it was very difficult for me to get a “yes” from him for Dal Makhani. He usually enjoys whatever I cook but for his favorite dal he has some special taste buds which are difficult to please.
This Restaurant Style Dal Makhani
✓ is rich, creamy and buttery
✓ tastes just like the Dal Makhani from your favorite restaurant
✓ tastes great with garlic naan or jeera rice
Me and Sarvesh have argued quite a lot while making this dish. I have made it so many times and every time he would say “It’s okay but not like one from my favorite place in Delhi”.
Because he is so fond of it he has strong childhood memories for the best Dal Makhani and it was very difficult to get a thumbs up for Dal Makhani from him.
But guys, finally after so many years, I cracked it! He finally said “this is amazing”, that certainly felt like music to my years!
I am so excited to share just the best Dal Makhani recipe with you guys. Here’s what I learned through my trails in all these years.
Tips to Make Best Dal Makhani
1. Simmer on low heat for long time- you will get the best flavors of this dal, if you let it simmer for hours on low heat. I understand that we all have busy lives, but if you can, I high recommend simmering the dal for 30 minutes at least. An hour or two is even better.
Slow cooking enhances all the flavors and makes the dal super delicious and creamy. A lot of restaurants who are known for their amazing dal makhani actually simmer it the whole day.
Basically you boil the lentils till they are soft and then you proceed to make the masala and all this while the lentils will keep simmering on medium-low flame.
Then you add the dal to the masala and let the dal simmer some more. For this recipe, the dal was simmered for around 1 hour & 15 minutes on low heat.
2. Be generous with using butter and cream- this is not a recipe to cut down on the fat. The butter and cream are essential for that dal makhani flavor that you love.
So don’t add only 1 tablespoon of cream and butter if you want that restaurant style taste.
3. Less is more when it comes to using spices in dal makhani- over the years I have tried so many combinations. And finally I have come to this conclusion that dal makhani doesn’t really need any spice!
I have added 1/4 teaspoon of garam masala but that’s also optional. You can skip it. Other than that there’s only 1/2 teaspoon of kashmiri red chili powder for the color mainly.
No kasuri methi, cumin seeds nothing.
The main flavors of the dal come from using fresh onion, ginger, garlic, tomato puree and liberal amount of butter and ghee. That’s all you need to make a good dal makhani.
4. Use white onion for that sweet and subtle flavor, red onion has a strong flavor which effects the final taste of the dal.
5. Use store bought tomato puree for that smooth texture- if you are looking for that creamy texture, then do use store bought tomato puree.
If you use regular pureed tomatoes, make sure to add some tomato paste.
Since tomato paste is concentrated, it gives a really nice rich flavor.
6. Pinch of sugar helps in balancing the flavors– I add only 1/2 teaspoon of sugar but it really helps in giving the dal that extra flavor.
7. Serve with a pat of salted amul butter- if possible use it even while cooking the dal! It makes a difference guys. I cooked this entire dal using Amul salted butter.
For those who don’t know Amul is an Indian brand whose butter is what most people in India use all the time.
And even if you can’t use it while cooking, don’t forget to serve the dal with a piece of amul butter. You will notice the difference! And if you can’t find amul butter at all, I will suggest using salted butter anyway.
8. Infuse smokey flavor to the dal through dhungar method- just like Dal Tadka, I like infusing my dal makhani with the smokey flavor too. It does make a difference.
I only smoke it for 2 minutes in case of dal makhani. It doesn’t need to very smokey.
However if you can’t find a charcoal, you can skip this step.
Method
1- Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.
2- In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt.
Add around 3.5 cups water. Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. In total around 15 to 20 whistles.
3- Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers.
If using the Instant pot, pressure cook the lentils on high pressure for 30 minutes with natural pressure release.
4- Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala.
5- To make the masala, in a large pot/pan, heat 2 tablespoons butter (I use and recommend amul salted butter here) and 1 tablespoon ghee on medium heat.
6- Once the butter melts and is hot, add the finely grated onion.
7- Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn’t burn and keep heat on medium.
8- Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
9- Add the tomato puree and mix.
10- Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.
11-Add in the boiled dal (which had been simmering for around 10 to 15 mins you were making the masala) and mix. Add garam masala, kashmiri red chili powder and salt. Mix to combine.
12- Add 1/2 cup water, stir and set heat to low.
13- Let it simmer on low heat uncovered for around 45 minutes. Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 1.5 cups water as the dal was simmering.
14- Add sugar and mix after the dal has simmered for 45 minutes.
15- Also add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.
16- Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now.
You may serve the dal at this point or do the additional step of giving it a smokey flavor.
This last step (dhungar method) is optional but recommend.
17- For the smokey flavor, place a steel bowl on top of a trivet placed inside the dal. Then heat a piece of charcoal over direct heat until its red hot.
18- Place hot charcoal in that steel bowl on top of the trivet. Pour melted ghee (around 1 tablespoon) on top of charcoal.
19- You will immediately see fumes coming out of charcoal.
20- Immediately close the pan with a lid. Let it remain like this for 2 minutes. After 2 minutes, remove lid and remove the bowl from dal.
The longer you keep the lid closed, the smokier dal will get and for dal makhani I don’t like it very smokey so 2 minutes was good for me. You may do 5 minutes but don’t do more.
Garnish dal makhani with more cream and serve with a pat of amul butter. Enjoy!
If you’ve tried this Dal Makhani Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
This post has been updated from the recipe archives, first published in 2015.
Dal Makhani
Ingredients
To Pressure Cook
- 3/4 cup urad dal sabut (whole black lentil) 165 grams
- 1/4 cup rajma (red kidney beans) 60 grams
- 1 teaspoon salt
- 3.5 cups water 28 oz
Masala for the Dal
- 1 tablespoon ghee
- 3 tablespoons butter divided, use amul butter (salted) if possible
- 1 medium white onion 115 grams, finely grated using a food processor
- 2 teaspoons ginger garlic paste use fresh paste if possible
- 1/2 cup tomato puree use store bought tomato puree
- 1/2 teaspoon kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon salt or to taste
- 1.5 cups water 12 oz, as needed
- 1/2 teaspoon sugar
- 1/4 cup cream 60 ml
- more amul butter (salted) for serving
- piece of charcoal optional, for giving dal a smokey flavor
Instructions
- Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.
- In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt. Add around 3.5 cups water.
- Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. In total around 15 to 20 whistles.
- Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers. If using the Instant pot, pressure cook the lentils on high pressure for 30 minutes with natural pressure release.
- Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala.
- To make the masala, in a large pot/pan, heat 2 tablespoons butter (I use and recommend amul salted butter here) and 1 tablespoon ghee on medium heat.
- Once the butter melts and is hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn't burn and keep heat on medium.
- Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
- Add the tomato puree and mix. Cook for 2 minutes or until the puree mixes well with masala and oil starts oozing out from the sides.
- Add in the boiled dal (which had been simmering for around 10 to 15 mins you were making the masala) and mix.
- Add garam masala, kashmiri red chili powder and salt. Mix to combine.
- Add 1/2 cup water, stir and set heat to low. Let it simmer on low heat uncovered for around 45 minutes.
- Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 1.5 cups water as the dal was simmering.
- Add sugar and mix after the dal has simmered for 45 minutes.
- Also add the remaining 1 tablespoon butter and 1/4 cup cream. Mix well.
- Simmer for 10 more minutes on low heat after adding the cream. Dal will become really creamy by now. You may serve the dal at this point or do the additional step of giving it a smokey flavor.
- This last step (dhungar method) is optional but recommend. For the smokey flavor, place a steel bowl on top of a trivet placed inside the dal. Then heat a piece of charcoal over direct heat until its red hot.
- Place hot charcoal in that steel bowl on top of the trivet. Pour melted ghee (around 1 tablespoon) on top of charcoal.
- You will immediately see fumes coming out of charcoal. Immediately close the pan with a lid. Let it remain like this for 2 minutes. After 2 minutes, remove lid and remove the bowl from dal. The longer you keep the lid closed, the smokier dal will get and for dal makhani I don't like it very smokey so 2 minutes was good for me. You may do 5 minutes but don't do more.
- Garnish dal makhani with more cream and serve with a pat of amul butter. Enjoy!
Notes
- You may use 1 cup urad dal only in case you don't have kidney beans or don't like them in your dal makhani.
- If you can't find store bought tomato puree, you may puree 2 large tomatoes and use in the recipe but then do remember to add 1 tablespoon of tomato paste to give it that rich flavor.
- Simmering the dal on low heat is the key to a good dal makhani. I highly recommend simmering for an hour, 30 minute is the least.
- If you do not have a pressure cooker, you can cook the dal on stove top. Add soaked lentil to a pan, add water and let it cook on medium heat for 1 hour & 15 minutes. It might take even longer. Once cooked, lentil should be really soft.
- If using the Instant pot, pressure cook the lentils on high pressure for 30 minutes with natural pressure release.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am definitely going to try your recipe but I have a question; many of my Indian friends told me to use three types of lentil in equal amounts in addition to the red kidney beans. Whole black lentils, yellow mung and horse gram. What’s your take on that?
well every Indian has their own way of making everything so dal makhani is no exception. Traditionally, an authentic recipe will always have black urad dal/black lentils (this is the base for dal makhani) and the most common addition is kidney beans. But the ratio is never 1:1, more like 1/4 or 1/3 cup of kidney beans for 1 cup of black lentils. This is the first time I am hearing about addition of yellow mung and horse gram in Dal Makhani, never saw anyone in North India add those to their dal makhanis but then again everyone has a different recipe. The base though for dal makhani will always be whole black lentils, that’s a given fact.
nice article,i love dal makhani,good to taste.
Deliciouss
Heyy
What cream do you use?
Thanksss
heavy whipping cream!
Hi Manali,
How long should I cook this for on a stove as I don’t have an IP or a pressure cooker…
if you soaked overnight, it will probably take 1-1.5 hours for the dal to cook on stove-top. Let it simmer in plenty of water.
We usually go to my favorite Indian restaurant for family celebrations, but are unable to now because of restrictions. It was wonderful to be able to make my children’s favorite dish at home for them, and everyone loved it. I am usually very intimidated about cooking Indian cuisine, but your recipes are so organized and detailed that it made it easy. Thank you! I look forward to trying more.
Made this one today… followed you perfectly and it was so simple. Awesome taste and better than any restaurant can serve!
awesome!
I just made this for a second time and I just can’t agree more with you that it’s the daal in itself which brings out the flavour and not the garam masala etc. I loved it!!!!
totally, the dal doesn’t need any spices 🙂
Hi Manali
I just saw this recipe of my favourite dhal.
So it’s a last minute decision to make it . If I soak the dhal for a few hours then use the pressure cooker to make the dhal, would that work out ?. Too late to soak overnight as I am craving to have it for dinner!Thanks ?
I would soak in hot water for couple of hours and then pressure cook!
Thank you so much Manali, I have been trying to make this recipe successfully since I first tasted it at Dishoom in London. I’ve tried so many times and never got that gorgeous depth of flavour that it should have.
I’ve just made this following your recipe and I am so happy. It is rich, flavourful and warming. We’re all on lockdown at the moment because of Covid-19 and cooking keeps me going. I can’t wait for my next curry banquet night with friends to show this dish off. I always cook several (vegetarian) dishes from scratch following authentic recipes. This is going to be the star of the show.
I am glad to know! I love the dal makhani at dishoom too, so good!
Dear Manali
I’ve fallen in love with Dal Makhani many many years ago. This Mouth watering Indian Dish is my favorite Comfort food. As youngsters growing up in the West Indies were not introduced to this Dal as a part of our Indian culinary dishes.
My wife and I tried your Recipe today and the result was amazingly Delicious. Wow so easy to follow and a very short time to accomplish an amazing and wonderful challenging dish. As an Indo Trinidadian living in N.Y. Many Kudos.
Parray, Queens N.Y.
glad to know! 🙂
Thank you for sharing this recipe! It turned out great!!
Seriously good. My pressure cooker doesn’t whistle. All I did was to bring the Dal to the boil then drop the flame to low for 20 mins. That did the trick.
I didn’t add the cream at the end, just added less water during the 45min simmer and it is thick and delicious. Thanks so much for this recipe.
This dish is DELICIOUS! I’ve cooked it twice now Thanks For Sharing
I made this for my family today for dinner and everyone loved it! The flavour of the butter really came through and it was delicious and creamy, thanks!
Looks like the recipe I am going to use tonight since it looks simple and tasty to make. Instead of charcoal I will be using A half teaspoon or more of “liquid smoke” made from hickory tree. Much easier to use and available at most supermarkets.
This dal and red lentils are my favourite comfort foods.
my dear i would not use quite that much. start with a few drops and taste test then keep adding liquid smoke . it can take over your recipe. much love .
oh my stomach is growling because of this recipe! I only wish that I had the black lentils in the house right now so that I could make it immediately. Thank you for your delightful recipe =D
Made this recipe for a family lunch with my Indian family and our Australian guests and they absolutely loved it! This is mine and my brothers favourite Indian dish and this was my second time making it ever. I had tried this recipe the first time but I didn’t use store bought tomato paste and it wasn’t as rich in flavour but after trying it the second time with the store bought paste it is amazing! So rich and creamy! Such a good recipe, definitely adding this to my recipe list for when I want to make Dal Makhani again!
THANK YOU, Manali!
my first attempt and it turned out finger licking good
good to know! 🙂
Hi Manali, a friend recommended this recipe and my only regret is why not earlier. I burnt the daal a little while cooking :p and it still came out so wonderful. I’m at my mom’s place and my husband was visiting us and I made this for him and he loved it (ps: he is brought up in Delhi so must have had a variety of this dish). Thank you so much.
so glad to hear 🙂 use heavy bottom pan and stir at regular intervals, it won’t burn 🙂
If you keep it on a very low heat it won’t stick! I left it on a medium heat the first time I made it and it kept sticking to the bottom of the pan but after doing it today for a second time and keeping it on a very low heat it didn’t even stick at all! (I was using a steel pot, not even nonstick!)
I finally tried it and was amazed to see that everyone was fighting for that last serving of dal (even my son who is the fussiest eater).Thanks a ton Manali!!! Keep sharing more recipes…
yay! so glad 🙂
Hi, how much quantity does this recipe yield? In the sense, how many people can eat it?
4-5, it’s mentioned in the recipe card
Looks like i finally got an authentic dal makhani recipe( which i have been searching for long). I used to use dalchini, cardamom etc.but i think this spices suppress the original flavour of dal makhani.. So excited to try ur recipe!! Will surely let u know. Pls share palak paneer recipe also… Thanks and regards!!
Hope you like it Shikha! 🙂 Palak paneer recipe here: https://www.cookwithmanali.com/palak-paneer/
This dish is DELICIOUS! I’ve cooked it twice now, and it is on my list of favourites. Manali you were totally right that it doesn’t need much spices, most of the flavour comes from the butter itself. Exploring your other recipes as a result of this masterpiece. Thanks for your content 😀
so glad to know Tristan! It’s one of my personal favorites for sure 🙂
Hey Manali, this is going to be my first stint at cooking Indian cuisine and I don’t have a pressure cooker. Can I boil the lentils and beans with lid on until they’re soft instead? Thanks
Hi Joel, yes you can but it will take a very long time. I would say soak overnight and then cook for 1 hour on stove top until the lentils and beans are done.
Hi Manali
Recipe looks delicious.
By 1/2 cup tomato puree did you mean that thick tomoto paste or pureed Tomotoes. Thank you
the tomato puree that you buy from the market in a pack/can. tomato paste and tomato puree are two different things, the paste is much more concentrated. you want something like this https://store.patelbros.com/hunts-tomato-puree/
Hi Manali I don’t have cream is there any other substitute for it . Thanks
Hetal
Hi Hetal, add little milk
Hi Manali,
Thank you for this recipe.. I’ve been wanting to try this at home for some time now, but always hesitated because of the long time it takes to cook – the instant pot makes it faster.
Your recipe calls for 2 tsp of ginger garlic paste. I like to mince my ginger and garlic fresh, so how many teaspoons of fresh minced garlic and ginger would that be – 1tsp of each?
Thanks!
Hi Dhanya, I do have a IP Dal Makhani recipe but that’s in my book! 🙂 Yes this takes time but this is restaurant style and really good Dal Makhani and slow simmering really enhances the flavors so worth it in my opinion. I have also used fresh ginger and garlic paste here so I would say if you mince it finely, use the same amount, 2 teaspoons (1 teaspoon each)!
Last night we had a dinner party at our house for which I tried your dal makhni recipie…I was little hesitant while trying the recipe and my husband was also not in favour of making dal makhni but as the dinner started we both were surprised as the guests started appreciating the dish and eventually this dal makhni recipie became the star dish of the night and all thanks to you …it was a great recipe ….and yes you were right lots of butter and cream adds more flavour as well as cooking it for nearly 1and half hr was really helpful In making it a authentic recipe. Thanks a lot …pls do share more of such recipes.
I am so glad this dish was the star dish of your party, a good Dal Makhani can definitely be that! 🙂
I just made this. It’s one of the best dal recipes. My family loved it. I couldn’t do the smoking part, but it was all good. Thank you so much.
You are welcome! 🙂 It’s great without the smoking too!
This is one of my favorite dals. Been putting off trying it until I came across your recipe. My family love it so definitely a winner. Pity I could not Do. The smoking, I will try that method next time.
Thursday nights are family night sooooo…. Tonight is butter chicken, aloo fry and dal makhani. Thanks again
Ur recipe was great . My husband said ki aaj toh dil jeet lia tmne… thanks manali
haha that’s so awesome! You are welcome Tanushree
I tried it and it turned out to be awesome.Thnks for the perfect recipe ?
you are welcome! 🙂
Tried this recipe for my 4 year old daughter. She just loved it. Its really yummmm. Although it doesn’t have usual sabut masala like zeera, elachi, dal chini so i was skeptical but the result was awesome tasting dal makhni!!!
Definitely saving it for next time.
Glad you enjoyed it Shanu! and Dal Makhani doesn’t really need a lot of spices..it’s the slow cooking and butter and cream that does the magic 🙂
I always wanted to make this dish as my kids love it. Got the dhall and I was browsing for a good recipe. Reading the comments on this recipe of Manali, thought why not I try this.
Made it. Didn’t change anything except the quantity. Came out so well and tasty too. Thank you so much..
You are welcome! 🙂 happy you liked it
This was delicious! I tasted just how I hoped it would. 🙂
I simmered it uncovered the last two times I made it, but would it have been better to cover it while it simmered so it didn’t lose so much liquid so quickly? Obviously it should be thick, so maybe not, but what do you do?
I don’t cover it since dal makhani is supposed to be quite thick. You can always add more towards the end if you want to adjust the consistency to your preference. I am glad you liked it 🙂
HI Manali. Thanks for this amazing recipe. As a Punjabi, daal is in my blood lol so I can’t wait to try it !
I don’t have a pressure cooker and neither I am planning on buying it. You mentioned to use instant pot. Is that the same as the crockpot?
Instant Pot is an electric pressure cooker…crockpot is a slow cooker..so they are different things.. hope you enjoy this recipe! 🙂 without a pressure cooker, this dal will take quite a bit of time to cook..
Thankyou Manali for this receipe… Every time I try your receipe, they turn out delicious…i like your detailed and so accurate description of the whole process of making receipe…. Thank you once again… ?
Aww that makes me happy, thanks Ekta 🙂 I am glad you like my recipes!
I used to be absolutely obsessed with madras lentils packs you could pick up at costco and hide in the desk drawer. I attempted a few different recipes and gave up because nothing was coming close to that flavor I craved. Then I got the hankering again and found your recipe, promptly making it and it was exactly what I’ve been missing. Even my 10&7 year old kids ate 2 bowls each! I doubled the batch and made in the InstantPot, the only thing I am sad to report is that I sent the last bowl with my husband to work and now I am without!
I am so glad to hear that Erin 🙂 It’s one of my favorite recipes for sure!
How di make the tomato paste, Manali?
I have never tried making it at home but this recipe might help https://leitesculinaria.com/87323/recipes-homemade-tomato-paste-conserva-di-pomodori.html
What is the meaning of 10 whistles?????
Hi Julie, in India we use a traditional stove top pressure cooker. It gives whistles as it comes to pressure. So I am asking to count 10 whistles on high heat and then lower the heat. I have also give the timings for Instant Pot and pan as well.
Can this be made in an IP using similar process? Either way I’ll have to try this.
Rushita you can definitely boil the dal in IP, I have mentioned that. But you will to simmer it for an hour at least for that amazing taste. Now I prefer simmering on stove top, if you want simmer in your IP on saute “less”.
Thank you for this beautiful recipe Manali. I made it today and I thoroughly enjoyed cooking Dal makhni..It tasted great!
good to know!!
Pressure cookers are great! Especially for lentils and beans! This dish sounds delicious!
aren’t they! Thanks Mira!
Love how thick and creamy this lentil dish is! I love lentils and cooking them in a pressure cooker sounds fabulous! It’s so cold here and this a bowl of this would be perfect!
Thanks Kelly…we can’t do without pressure cooker!
The soup looks very creamy and comforting!
Thanks Angie…though this dish is eaten as a main course in India and not as a soup because it’s very rich and creamy
I love seeing your creative Indian dishes, Manali! And this one looks wonderful! I’ve never even thought to make anything more with lentils than just keeping them as is, so this is such a great dish. Looks so creamy, too!
Thanks Gayle..yes it’s a very rich and creamy lentil dish!
This recipe sounds like a fabulous way to use up the lentils we have. I don’t remember what I had planned for them in the first place. It’s the perfect weather such a comfort meal!
Hope you give this recipe a try Jen! 🙂
I did..Last night ..Got top reviews at home
I may have to make this today.. I have TONS of lentils in my cupboards.. but I just haven’t gotten around to cooking with them yet! Thanks for sharing! – http://www.domesticgeekgirl.com
I hope you give it a try!
Just made this and its the best dal mackhani recipe I’ve ever tried, thankyou! And so simple. Will definitely be trying your other recipes!
Awesome! 🙂
Manali I love dal makhani!! Its such a comfort food, now I am craving it!!
its everyone’s favorite! yum!
This lentil soup looks delicious! Love lentils! You are completly right, the pressure cooker is a blessing when trying to cook lentil, chickpeas or beans. I will try it! I don’t have ghee so I will try with regular butter.
Thanks Azu..yeah I cannot survive without a pressure cooker!! Btw this lentil recipe is not soup kinds..it’s creamy and thick and eaten as a main course with naan and rice.. hope you give it a try! 🙂