Dal Makhani is one of the most beloved dishes in North Indian cuisine — a rich, creamy, and buttery lentil curry that’s often the star of special meals, festive occasions, or a hearty weekend dinner.
Dal Makhani, a quintessential part of North Indian cuisine, is a dish that goes beyond its ingredients to tell a story of comfort, celebration, and culinary legacy. Originating from the fertile plains of Punjab, Dal Makhani is a slow-cooked preparation of whole black lentils (urad dal) and red kidney beans (rajma), simmered with butter, cream, and a blend of spices until it reaches a luxuriously smooth consistency. It is the hallmark of Punjabi hospitality—rich, hearty, and deeply satisfying, often reserved for special occasions and festive meals, yet loved so deeply that many households prepare it on weekends or whenever indulgence is in order.
The name itself—”makhani” meaning buttery—reveals much about the character of the dish. It is creamy without being overly heavy, and robust in flavor yet balanced enough to appeal to a wide range of palates. What makes Dal Makhani truly special is its slow-cooking process. Traditionally simmered overnight on charcoal or low flame, the lentils gradually absorb the spices and dairy, becoming soft and deeply flavorful.
This technique yields a depth of taste and silkiness that no shortcut can replicate. Today, pressure cookers and modern stovetops have streamlined the process, but many chefs and home cooks still follow the slow-simmering method for an authentic touch. The base ingredients of Dal Makhani are simple—urad dal, rajma, butter, cream, tomatoes, onions, garlic, ginger, and a handful of whole and ground spices. But the magic lies in how they come together. First, the lentils are soaked overnight to soften them, ensuring a velvety texture. They are then cooked until tender and simmered with a tempering of onions, tomatoes, garlic, and spices.
The final touch involves a generous swirl of cream and butter, which brings richness, balances the earthiness of the lentils, and adds that signature “makhani” feel. Some variations also include a smoky aroma created by the dhungar method, where a piece of hot charcoal is placed in the dal and infused with ghee for a few minutes under a covered lid. Dal Makhani pairs beautifully with a variety of accompaniments—hot naan, tandoori roti, paratha, or even plain basmati rice. Its creamy, spiced profile complements the charred flavor of tandoor-cooked breads and adds a rich contrast to simple rice.
Often served with a dollop of butter on top and a sprinkle of fresh coriander, it’s not just food—it’s an experience, one that is shared and remembered. In restaurants, especially those offering Mughlai or North Indian cuisine, Dal Makhani is a staple. Despite being a vegetarian dish, it holds a richness and complexity that rivals meaty counterparts. This makes it a favorite for vegetarians looking for hearty options, as well as for meat-eaters who enjoy a break with something equally indulgent.
Beyond India, Dal Makhani has earned global recognition, often featured prominently in Indian restaurants across the world. For many, it serves as an introduction to the world of Indian lentil dishes and offers a comfort-food appeal that transcends cultures. Whether served in a copper handi in a traditional setting or in a modern bowl at a contemporary eatery, the allure of Dal Makhani remains unchanged.
Its adaptability is another reason for its popularity—while the classic recipe calls for slow cooking and generous amounts of butter and cream, health-conscious versions now exist that retain the flavor while dialing down the richness. Vegan variants use coconut milk or cashew cream, making the dish inclusive for different dietary needs. But whether you go traditional or modern, the essence of Dal Makhani remains rooted in comfort and flavor.
Preparing Dal Makhani at home is more than following a recipe; it’s about patience, layering flavors, and understanding the harmony between spice and dairy. The aroma of simmering lentils mixed with butter and kasuri methi fills the kitchen with warmth and nostalgia, often taking one back to childhood memories of family meals, weddings, or festive gatherings. It is not just a dish; it’s a connection to heritage.
Dal Makhani exemplifies the beauty of Indian cooking where humble ingredients, when treated with care and time, create something unforgettable. Whether you are new to Indian cuisine or a seasoned lover of it, a bowl of Dal Makhani offers a rich, soulful, and deeply satisfying experience that reflects the heart of Punjabi culinary tradition.
Originating from New Delhi, India, dal makhani literally translates to buttery lentils (dal means lentils and makhani means buttery). Unlike many other traditional lentil dishes, dal makhani is a relatively modern creation. It was popularized in the mid-20th century at the iconic restaurant Moti Mahal in Delhi, where the chefs experimented by slow-cooking whole urad dal (sabut urad, or black gram) with kidney beans (rajma), cream, and butter — resulting in the luxuriously creamy and indulgent dal we know today.
In this article, we’ll walk you through how to make an authentic yet easy dal makhani at home, using simple ingredients and a method that delivers restaurant-style results without needing an entire day.
What is Dal Makhani?
Dal makhani is a slow-cooked black lentil curry enriched with butter, cream, and a handful of spices. Traditionally, it is simmered overnight on wood or coal fire, which develops its signature creamy texture and deep, smoky flavors.
Dal Makhani is a beloved dish from the northern regions of India, especially Punjab, known for its rich, creamy texture and deep, layered flavors. The name itself is derived from two Hindi words: dal, meaning lentils, and makhani, meaning buttery. This describes the essence of the dish perfectly—it’s a luscious, slow-cooked lentil curry enriched with butter and cream, resulting in a comforting and hearty culinary experience.
The primary ingredients are whole black gram (urad dal) and red kidney beans (rajma), which are soaked overnight, then simmered until they become tender and creamy. Traditionally, Dal Makhani is cooked on a low flame for several hours, allowing the flavors to meld slowly and deeply. This long cooking process not only intensifies the taste but also gives the dish its iconic velvety texture, making each spoonful indulgent and satisfying.
Unlike many other Indian dals, which are relatively light and quick to prepare, Dal Makhani is designed to be rich and festive. It’s often associated with special occasions, weddings, and restaurant meals, though it is also a cherished weekend comfort food in many Indian homes. The luxurious nature of the dish comes from generous amounts of butter and fresh cream added toward the end of cooking.
However, despite its richness, it remains beautifully balanced—earthy lentils and beans paired with tangy tomatoes, warm spices, and the nutty aroma of slow-cooked onions and garlic. A unique and traditional touch often used in making Dal Makhani is the dhungar method, a smoking technique where hot charcoal is placed in the dal and infused with ghee for a few minutes under a sealed lid. This imparts a gentle smoky flavor that elevates the entire dish.
Dal Makhani is incredibly versatile in terms of accompaniments. It pairs wonderfully with Indian breads like butter naan, garlic naan, and tandoori roti. It also complements plain basmati rice or jeera rice perfectly, with the rice soaking up the creamy sauce and enhancing every bite. In terms of spices, it relies on a balanced mix—ginger, garlic, cumin, garam masala, and fenugreek leaves (kasuri methi) create a warm, complex profile without overwhelming the palate.
The dish is also highly customizable: some prefer a thicker consistency with more cream, while others enjoy a slightly lighter version with a tangier tomato base. Modern versions even offer vegan alternatives using plant-based butter and cream, making it more inclusive while still retaining its essence.
Over time, Dal Makhani has become a global ambassador for Indian vegetarian cuisine. Its popularity in Indian restaurants around the world has cemented its place as a must-try dish for anyone exploring Indian food. Despite its simple ingredients, it showcases the depth and artistry of Indian cooking, where patience, technique, and balance can transform everyday items like lentils into something extraordinary. It’s more than just a meal—it’s a tradition, a celebration, and a comforting reminder of home for many. Whether served in a traditional copper handi or a modern ceramic bowl, Dal Makhani continues to win hearts with its timeless appeal, luxurious flavor, and the warmth it brings to every table.
The lentils and kidney beans are first soaked overnight, then boiled until soft. Meanwhile, a flavorful masala of onion, tomato, ginger, and garlic is prepared, which is then mixed with the cooked lentils and simmered for an extended time. Butter and cream are added at the end for richness.
Dal makhani is best served hot with jeera rice, garlic butter naan, tandoori roti, or even simple steamed basmati rice.
Ingredients You’ll Need
Here’s the list of ingredients you’ll need for this recipe. Serves about 4–6 people.
For Cooking the Lentils:
- 3/4 cup whole urad dal (black gram) – about 160–165 grams
- 1/4 cup rajma (red kidney beans) – about 60–70 grams
- 1 teaspoon salt
- 3.5 cups water – about 28 oz
For the Masala:
- 1 tablespoon ghee
- 3 tablespoons butter (divided) – use salted butter if possible
- 1 medium white onion (finely grated) – about 115 grams
- 2 teaspoons ginger-garlic paste
- 1/2 cup tomato puree
- 1/2 teaspoon Kashmiri red chili powder – for color and mild heat
- 1/4 teaspoon garam masala
- 1/2 teaspoon salt (or to taste)
- 1.5 cups water (or as needed)
- 1/2 teaspoon sugar
- 1/4 cup cream (about 60 ml)
- Butter (for serving)
Optional (for smokiness):
- A piece of charcoal
- Melted ghee
Pro Tips Before You Start
✔ Soak the lentils overnight to ensure they cook through and become creamy.
✔ Use Kashmiri red chili powder for its deep red color and mild spice.
✔ Don’t rush the cooking — slow simmering is key for that velvety texture and deep flavor.
✔ Be generous with the butter and cream — it’s called makhani for a reason!
Step-by-Step Method
Step 1: Soak the Lentils and Beans
Rinse the whole urad dal and rajma thoroughly in cold water until the water runs clear.
In a large bowl, soak them overnight (or at least 8 hours) in plenty of water. This softens the lentils and helps them cook faster.
Step 2: Cook the Lentils
Drain the soaked lentils and beans. Transfer them to a pressure cooker with 1 teaspoon salt and about 3.5 cups water.
Close the lid and cook on high heat until you hear 10 whistles. Then lower the heat to medium-low and cook for another 10 minutes.
Alternatively, if cooking without a pressure cooker, boil in a large pot on medium heat for about 1.5–2 hours until both the urad dal and rajma are soft and can be mashed easily.
Once cooked, lightly mash some of the lentils using a spoon or potato masher. This thickens the dal and gives it its signature texture. Keep the cooked lentils simmering on low heat while you prepare the masala.
Step 3: Prepare the Masala
Heat 1 tablespoon ghee and 2 tablespoons butter in a large heavy-bottomed pan over medium heat.
Once the butter melts, add the finely grated onion. Cook for about 6–7 minutes, stirring frequently, until the onions turn golden brown.
Add 2 teaspoons ginger-garlic paste and sauté for 1–2 minutes until the raw smell goes away.
Add 1/2 cup tomato puree and cook for another 2–3 minutes, until the puree blends well and oil begins to separate from the masala.
Sprinkle in 1/2 teaspoon Kashmiri red chili powder, 1/4 teaspoon garam masala, and 1/2 teaspoon salt. Mix well.
Step 4: Combine Dal and Masala
Pour the cooked lentils into the pan with the masala. Stir everything together.
Add about 1/2 cup water (adjust to get desired consistency). Simmer on the lowest heat for at least 45 minutes, stirring occasionally and adding water if it starts to get too thick.
During this time, the dal will develop its creamy texture and deep flavor.
Step 5: Finish with Butter and Cream
Once the dal has simmered well, stir in 1/2 teaspoon sugar to balance the flavors.
Add the remaining 1 tablespoon butter and 1/4 cup cream. Simmer for another 10 minutes on low heat.
Taste and adjust salt if needed.
Step 6: (Optional) Smoky Flavor
For an authentic smoky flavor, you can use the traditional dhungar method:
- Heat a small piece of charcoal over direct flame until red hot.
- Place a small steel bowl on top of the dal.
- Put the hot charcoal in the bowl and pour a little melted ghee over it to create smoke.
- Immediately cover the pot with a tight lid and let it sit for 2–3 minutes.
- Remove the lid and discard the charcoal.
The longer you let it sit, the stronger the smoky flavor will be.
Step 7: Garnish and Serve
Transfer the dal makhani to a serving bowl. Garnish with a drizzle of cream and a pat of butter.
Serve hot with garlic butter naan, jeera rice, tandoori roti, or steamed basmati rice.
Tips to Make the Best Dal Makhani
- Simmer Slowly: The secret to great dal makhani is slow cooking. Even if you’re pressed for time, let it simmer on low heat for at least 45 minutes to an hour after adding the masala. If you have time, simmer even longer — some restaurants simmer theirs all day!
- Mash Some Lentils: Mashing a portion of the lentils helps thicken the dal and makes it creamy.
- Be Generous with Fat: Don’t skimp on the butter and cream — it’s what gives dal makhani its signature richness.
- Minimal Spices: Dal makhani isn’t about overwhelming spice; it’s about balance and richness. Resist the urge to add extra spices like cumin seeds or too much garam masala.
- Use Kashmiri Chili Powder: It gives a beautiful red color without adding too much heat.
Why This Recipe Works
✅ Easy-to-follow yet authentic method
✅ Uses simple pantry ingredients
✅ Restaurant-style creamy texture
✅ Can be made in advance — it tastes even better the next day as flavors deepen!
How to Store & Reheat
Dal makhani keeps well in the refrigerator for up to 3–4 days. Store it in an airtight container.
When reheating, you may need to add a splash of water as it thickens when cold. Warm gently on the stove and stir in a little cream or butter before serving.
You can also freeze dal makhani for up to 2 months. Thaw overnight in the fridge and reheat as above.
Serving Suggestions
- Garlic Butter Naan
- Tandoori Roti
- Jeera Rice
- Steamed Basmati Rice
- Pickled onions and green chilies on the side
Complete your festive table with a refreshing cucumber raita and crispy papad!
Conclusion
Dal makhani is truly a dish that brings comfort, celebration, and indulgence to the table. While it requires a little patience to let it simmer and develop its signature creamy texture, the process is simple and rewarding.
Next time you’re planning a weekend dinner or hosting a get-together, give this easy traditional dal makhani recipe a try. Your family and guests are sure to be impressed by its restaurant-style richness and flavor.
Soak, simmer, and savor — because nothing says home like a bowl of buttery, creamy dal makhani!
