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.
Hi Manali! I am loving what I am seeing and reading on your site except for one thing. I have looked at two recipes and both use either a pressure cooker or instant pot; I do not have either one. How can I make these delicious looking dishes without going to the expense of buying extra cookware at this point? Thank you.
all the beans and lentils are pressure cooked in India so that’s how it was done in my home and that how I do it too 🙂 you can cook the beans on stove-top, they will just take a much longer time. Soak overnight and then cook on stove-top until the beans/lentils are done and then follow the recipe as it is.
Amazing recipe without any excessive masala’s. Full of flavour and a hit recipe for sure. Thank you.
Thank you, Manali for this classic dal. The first time I cooked Dal Makhani I followed Manjit S Gill’s recipe from the book Prashad edited by Inder Singh Kalra. I have followed this recipe for around 30 years, always with the WOW reaction from family and friends. Your recipe also follows the minimal spice path with excellent result. I made one small change though, the addition of roasted and crushed kasuri methi.
The emerald green creuset makes me long to get my hand on one! Any suggestion on where I can buy one in India which would not cost a bomb!
glad you liked it! 🙂 sorry I have no idea where to find le creuset in India, I live in US. but check online!
Thank you so much for this recipe Manali! It’s the first time I finally decided to make Dal makhani from scratch since I was missing the food from my stay in Chandigarh ten years back. Well your recipe definitely has got nothing to envy from the restaurant ones!! As delicious and creamy! The balance of taste as well. Lip smacking!
awesome!
Please recommend next dish I can now try from your website to satisfy my craving for North Indian food. Love from Mauritius!
Try Palak Paneer or Paneer Butter Masala, search using the search box!
It was delicious!! Everyone relished it!! Thanks Manali ?
glad to know
Hello,
Yum this sounds sooooo tasty! Won’t the oil catch on fire if you poor it onto a hot coal?
no, nothing happens. it’s just a hot coal, only fumes come out
Hello Manali
Thank you for this recipe. Going to try today. Can I substitute kidney beans with sugar beans for today until I can get some kidney beans the next time?
Thank you
you can easily skip the kidney beans, it doesn’t really make that big of a difference
Loved it, a bit time cosuming but totally worth it. Thanks for sharing
Simple recipe and delicious results! Thank you! I followed the recipe exactly and no need to worry about the impact the length of cooking time has on the whole urad dal and the red kidney beans as they tend to hold their shape very well and does not become paste as per one concerned comment. One thing I’ll do differently next time is the dhungar as even at 2 minutes it was a bit much for us. I don’t know if our charcoal in the UK is just different… ?
Hi Manali,
Like you, I have had my share of Dal disasters and let downs over a period of 10 years. I tried your recipe today and it turned out pretty good.
I didn’t have charcoal to infuse Dal with smoke but it still tasted good. Thanks for sharing your recipe. On lookout for charcoal now ☺️ !!
Hi. Is there a certain brand of garam masala that you used in your recipe? My local supermarket carries a few brands and I’m not sure which one is better. Thank you!
I like deep brand, available at Indian grocery stores or amazon!
What could you use instead of cream? Thanks!
it gives the dish creaminess, you can skip it or use coconut milk in place, half n half will also work
Wow bahot achi legi recipe. Family ko b bahot achi lagi.
Hello manali
Can you please tell me the quantity of tomato puree, garam masala, ghee, butter, Kashmiri chili powder for exactly 1 kg dal .
Many Thanks
hello the measurements in grams are given in the recipe, please see that and then multiply accordingly.
Can I use canned kidney beans (and add them towards the end of course) instead of the uncooked variety?
you may
Have made this dhal about 5 times now and it gets better every time! Today I did the dhungar method and it came out insanely well. Love it!
I see your slow cooker recipe includes amchur – but not this one. Any reason? I added amchur to this recipe too (and some hing) just out of interest!
glad you liked it! the slow cooker is an old recipe, over the years I tried various versions in my kitchen to come up with what I feel was the best restaurant style dal makhani. I have realized over the years that those spices are not needed for a good dal makhani (in fact it doesn’t need any spices at all) so that’s why this recipe doesn’t use any of those.
Thanks for the reply Manali! Love your website. Making aloo palak (for the second time) as we speak….
Really yummy, tried it today. Didn’t have charcoal, will try next time with charcoal.
glad to know!
I have tried your dal makhani recipe last month and it came out superb. Actually I was looking for simple and good dal makhani recipe. Many I came accross were using too many spices. Your recipe has optimum use of spices. Everyone at home liked it. I am making it today again and it is simmering just now. Kitchen is filled with aroma.
And it does taste better next day .Thank you for wonderful recipe.
Glad to know! 🙂
Are you sure 30 minutes on high after overnight soaking in the instant pot isn’t too much? I usually cook chickpeas for only 12 minutes or so after soaking overnight?
I love all your recipes just wanted to check before I do it!
yes I am sure 🙂 traditional dal makhani is supposed to be very creamy and for that the whole black lentils have to be super soft and creamy and cooked that much …
Better than the version we get in most restaurants! Instead of using charcoal, we added 1/4 tsp of smoked paprika to add the smokey flavor and it worked great.
glad to know!
I followed the recipe exactly and only added a bit of kasuri methi while garnishing. It turned out heavenly and exactly like restaurant. Thank you Manali for this awesome recipe.
so glad to hear!
Dear Manali, thank you so much for the detailed, helpful recipes, they turn out wonderfully 100% of the time!! I am so grateful for this site, it gives me confidence to cook for my parents one day haha! Thanks.
you are welcome!
Manali, this is an amazing recipe, I am making this second time and I had to submit a review. The final product is ‘WOW’. I am gonna try the smoking part today and see how it goes, I have to find some BBQ coal.
so glad to know!
Hi Manali, looking forward to trying this! If I wanted to make this in the morning, or the day before serving – how would you suggest warming it up to serve? I don’t want it to “dry / thicken” as I reheat?
I would add some cream while warming it up or a mix of water and cream. This dal does thicken up as it cools down.
I am from Canada & I cant wait to make this for my fiancé(also Canadian).
We made chicken tikka masala last week & it is by far my most favourite food I’ve ever tried!
Can we make it without rajma
yes!
Hi manali, I’ve done this recipe a several times now and trust me thiis recipe gives out the best dal I’ve ever had. And not only this, now whenever I’ve to look for a recipe in Google I write the name of the dish followed by’recipe by manali’. I’m your biggest fan ever. Thank you so much for all the yummilicious recipes you post.??
Thanks you Deepika for the support and kind words, means a lot 🙂
Hello Manali ! Greetings from Sydney Australia
I have tried this recipe today and i was the star of the day in my house, I live with my friends in a bachelor accommodation and everyone loved having dal makhni compared to the chicken tandoori I cooked haha!! The recipe was very well explained and simple to make . Thanks to you .
Cheers
glad to know 🙂
I prepared it yesterday and it was yummm … The slow cooking and dunger method are key points of this recipe which makes fantabulous ?…thanks a lot
welcome Rekha 🙂
I followed the recipe to the T and the dish turned out amazing ! My husband is from Delhi too. So I was nervous to try out this one. Thanks to you, I got a 5star ??
awesome!
Followed this recipe to the “T” – our nephew and niece who are visiting from India, could not get enough of it! Sheer perfection! And the simplicity of it is stunning. Thank you, Manali for such an avidly researched, caringly prepared recipe!
I love your recipes! I have some urad dal that’s split (not whole). Will that work in this recipe, and if so, would you recommend any modifications?
Dal Makhani is made with whole urad dal. You can try with split, but it won’t be Dal Makhani then in my books 🙂
This is the best Dal Makhani recipe I have come across! Reminded me of India 🙂 Very detailed which helps a novice cook like me 🙂
glad to know!:)
Oh my word this is sooooo good! I had to use Punjabi Chole Masala (closest thing I had in the pantry). But other than that followed it word for word. It is delicious!!!!! Couldn’t get enough. I’ve never used the black lentils before and they were very good. So creamy even before I added the cream!
Hello Manali,
I came to know about your blog through a google search for a dal makhani recipe. I loved the story of how you got to master this recipe through the taste buds of your husband! I am from Jordan(middle east) and we only know one type of dal which is the red one and we cook it as a soup. My husband is Pakistani though and I had to learn many indian/punjabi/pakistani dishes (a completely different cuisine than the levant cuisine, which I grew up with). I was surprised to know about all the variety of dals (black, green, yellow etc) which you guys have and that was very interesting to me.
Dal makhani is my third recipe of yours which I tried. I tried your palak paneer and dal tadka recipes and they came out SUPERB! I am definitely cooking dal makhani for my parents and siblings when I visit them in Jordan and will also bring a bag of urad dal since no way I will find it in Jordan.
Thanks a lot for sharing your recipes here, so detailed, easy to follow and AMAZING.
PS: In my language (Arabic), Manali means (my hope). I am not sure if it is by any chance similar in Hindi 🙂
Best,
Haneen
Thanks Haneen, so nice to hear from you. I am glad to know that you enjoy my recipes! 🙂 And thanks for sharing the meaning of my name in Arabic, I did not know! Manali is a famous tourist spot in India and also means “one who resides right in your heart”.
First time was sensational. I am making a batch the day before for lunch the next day. Is it better to hold the cream and butter until I am reheating. Can I do the charcoal the day before.
You can add the cream and butter before. IT will taste great next day! Yes you can do the dhungar too a day before.
Really good and simple recipe. Thank you. The pictures really help too.
nice recipe… i have tried many times …today i made this again .. method is good to explain how to cook ,,thanks for giving the tips for dal makhni..
I am trying this today! Does it freeze well? I have a lot left over
It will freeze, just don’t add the cream and butter if you want to freeze it. Add it when you re-heat.
Hi,
but how can you make the daal without butter and cream to begin with? if we don’t use the two, then there is no daal to freeze in the first place.
Please let me know too as i am thinking of making this recipe and freezing it 🙂
I am not sure if I am getting you here, use oil in the beginning and do not add the butter and cream which is added in the end. Rest everything will remain same.
I made this today and it tasted delicious. My family loved it. Especially my daughter. Thank you very very much. ??
welcome! glad to know!
Hi Manali
I have tried this recipe multiple times. Today again I made it… it came out perfectly as it should… thanks for this recipe. My husband like it a lot. I have pinned it.
Hi! Is it possible to add some acid ingredient? In example small pieces of roasted orange? Just to give a contrast?
Could it be with coconut milk and yogourt?
Thanks!!
Dal Makhani isn’t supposed to be acidic, it is slightly sweet and creamy. Up to you if you want to add your own things to it.
Today I will be trying your recipe. Hope it will be upto my expectations. Ma’am, here I would like to know that can we use normal dhania powder and turmeric powder instead of garam masala? Also putting urad dal on cooker for such a long period, would it not get messed it completely!
If you are going to follow my recipe, then please try to follow it completely. I don’t add dhania powder or turmeric in my recipe. Also I am not sure where you see the dal in cooker for long? I pressure cook it, then it simmers for a bit while I make the masala and then add it to to the pot. The main time when you cook the dal for an hour, that happens on a pan, not in cooker.
If we’re cooking it in a pot instead of a pressure cooker do we use the same water quantity and how long do we cook it for ?
Soak and cook, would take around 2 hours to get that super creamy consistency. Start with the water mentioned and as it evaporates you can add more.
I tried it n it cooked really tasty
Loved this without it, but Instead of the dhungar method, could you add liquid smoke to achieve the Smokey flavor?
you can try!
wooooooowww..
have you tried it with the liquid smoke yet? if so, how did it turn out?
greetings from Australia
Sybille
I have made this recipe twice with a small bit of hickory liquid smoke and it was divine. Even better the day after.
Made this for lunch today and this was by far The best recipe for daal makhani. Loved it!
Next time though I’ll add some green chilies becoz we would prefer ? ?
Thanks for the brilliant recipe.
Didn’t have urad dal so subsituted green moong and it was still delicious. Dhungar at the end added a special dimension to the dal. Thanks for the recipe!
Really yummy n easy to make.. Thx Manali for the recipe ❤
I just love all ur recipes.. great taste
Super recipe. Very well explained, easy to follow. Loved it .
I tried this. THE TASTE WAS AMAZING But Please mention the quantities that how much salt and red chilli powder we have to add in recipe. It was a problem otherwise It was good to eat.
Hello Indu, the quantity of salt and chili powder is mentioned. Please see the recipe card at the end, thanks.
Please mention it once again in the instructions. As when I was making it I had scroll up for the quantity. Otherwise it’s wonderful.
Thank you