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Dal makhani garnished with cream served in a bowl with some rice in the background

Dal Makhani

Dal Makhani is a delicious, creamy lentil recipe from India. One of the most popular lentil recipes from North India, it can be enjoyed with Naan as well as rice.
Course Main Course
Cuisine Indian, North Indian
Prep Time 10 minutes
Cook Time 40 minutes
lentil soaking time 8 hours
Servings 4 people
Calories 281kcal


  • 3/4 cup dried whole black lentil sabut urad ki dal
  • 1/4 cup dried kidney beans
  • 2 medium-sized tomatoes grind to make a paste
  • 1 small onion finely chopped
  • 2 tbsp ready made tomato paste
  • 1/2 tbsp garlic paste
  • 1/2 tbsp chopped ginger
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 1 small piece of cinnamon stick
  • 2-3 cloves
  • 3-4 black peppercorns
  • 2 black whole cardamom
  • 1/2 teaspoon dried fenugreek leaves powder kasoori methi
  • 1/2 tablespoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon garam masala
  • Salt as per taste
  • 1/4 cup cream
  • 1 tbsp ghee/ butter / vegetabe oil

For garnishing

  • cream optional
  • Chopped coriander leaves


  • Wash the lentil and red kidney beans and cover with water. Let them soak in water for at least 7-8 hours or overnight.
  • After 8 hours rinse them again, put in a pressure cooker with around 4 cups water. Add salt, bay leaves, peppercorns, cloves, cinnamon stick, black cardamom and chopped ginger to it. Cook on medium heat till 5-6 whistles.
  • Take around one 2 ladles of the cooked lentil in a grinder and make a paste. Keep it aside.
  • Heat butter in a pan. Add cumin seeds. Once the seeds stop crackling add chopped onion. Saute for a few seconds.
  • Add garlic and saute till onions start turning brown.
  • Next, add all the dry spice powders and saute for around 30 seconds.
  • Add ground tomatoes and cook till tomatoes turn mushy.
  • Add ready-made tomato paste and saute for about a minute.
  • Pour the cooked lentil and lentil paste. Mix and let it simmer for 7-8 minutes.
  • Finally, add the dried fenugreek leaves, garam masala, and cream. Mix well and cook for 2-3 minutes while stirring continuously. Switch off the gas.
  • Garnish with fresh cream, chopped coriander leaves, and enjoy with rice or Indian bread.


  • You can also make it in a normal pot but in that case it will take around 2 hours to cook the lentils.
  • Making the paste of lentils is optional but recommended as it will give a very nice creamy texture to the dish.
  • If you don't like whole spices in your dish tie them in a clean muslin cloth and then put them in the pressure cooker. Remove before pouring the lentil in the pan.


Calories: 281kcal | Carbohydrates: 36g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 81mg | Potassium: 455mg | Fiber: 12g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 5mg