How to make dal makhani at home?

Dal Makhani is a luxurious and creamy lentil-based dish that originated in Punjab and has now become a restaurant favorite across India. Made with black urad dal and rajma (kidney beans), simmered slowly with butter, cream, and aromatic spices, this dish is the ultimate comfort food for special occasions or indulgent weekends

Though it may sound complex, making dal makhani at home is easier than it seems—especially with the right technique and ingredients. This blog explains the step-by-step method, ingredients, cooking tips, and variations to suit different diets

What Is Dal Makhani?

Dal Makhani translates to "buttery lentils." It's a rich, slow-cooked dish made using whole urad dal (black lentils), rajma (kidney beans), tomatoes, garlic, ginger, and a generous amount of butter and cream. It is typically served with naan, jeera rice, or plain parathas

The dish is known for its depth of flavor, thanks to the prolonged simmering process and balanced use of spices

Ingredients for Dal Makhani (Serves 4)

• Whole urad dal (black gram) – ¾ cup

• Rajma (kidney beans) – ¼ cup

• Water – for soaking and pressure cooking

• Butter – 2 to 3 tbsp

• Fresh cream – ¼ cup

• Tomatoes (pureed) – 3 medium

• Onion (finely chopped) – 1 large

• Ginger-garlic paste – 1 tbsp

• Green chili (optional) – 1, slit

• Kasuri methi (dried fenugreek leaves) – 1 tsp

• Garam masala – ½ tsp

• Red chili powder – 1 tsp

• Turmeric – ¼ tsp

• Salt – to taste

• Fresh coriander – for garnish

Step-by-Step Instructions

Step 1: Soak and Boil the Lentils

• Wash and soak urad dal and rajma overnight (8–10 hours) in enough water

• Drain and pressure cook with 3–4 cups of water and salt for 6–7 whistles or until very soft

• Mash slightly once cooked to get a creamy base

Step 2: Prepare the Masala Base

• Heat 2 tbsp butter in a heavy-bottomed pan

• Add chopped onions and sauté until golden

• Add ginger-garlic paste and cook until raw smell disappears

• Add tomato puree and cook until oil starts separating from the masala

• Mix in red chili powder, turmeric, and garam masala

Step 3: Combine Dal with Masala

• Add the cooked dal-rajma mixture to the masala

• Stir well and simmer on low heat for at least 30–40 minutes, adding water as needed to maintain a thick consistency

• Stir occasionally to prevent sticking

Step 4: Finish with Butter and Cream

• Add remaining butter and cream

• Crush kasuri methi between palms and sprinkle in

• Simmer for another 5–10 minutes for a luxurious texture

Step 5: Garnish and Serve

• Garnish with fresh coriander and a swirl of cream before serving

• Serve hot with jeera rice, naan, or roti

Nutrition (1 Serving ~200g)

Nutrition may vary based on amount of butter and cream used. Low-fat versions have ~220 kcal per serving

Tips for the Perfect Dal Makhani

• Simmering is key—cook it slow for creaminess and depth

• Mash the dal gently after pressure cooking for a richer consistency

• Always use fresh butter and cream for authentic flavor

• Add a spoon of ghee at the end for an extra aromatic finish

• Use Kashmiri chili powder for rich color without too much heat

Variations

Vegan Dal Makhani

• Replace butter with oil or vegan butter

• Use cashew cream or coconut milk instead of dairy cream

Low-Fat Dal Makhani

• Use less butter and substitute cream with low-fat milk

• Enhance flavor with kasuri methi and smoked paprika

No-Onion, No-Garlic Version

• Skip onion and garlic and increase tomato, ginger, and kasuri methi

• Ideal for religious or fasting days

Restaurant-Style Smoky Dal Makhani

• After cooking, place a lit piece of charcoal in a small bowl inside the dal

• Drizzle ghee on the coal, cover tightly with a lid for 3–5 minutes for a smoky aroma

Serving Suggestions

• Jeera rice: A classic pairing to balance the richness of the dal

• Garlic naan or tandoori roti: Complements the creamy texture beautifully

• Cucumber-onion salad: Refreshing contrast to the buttery main

• Papad or achar: Adds crunch and spice to your meal

Storage and Reheating

• Dal makhani tastes even better the next day as flavors develop

• Store in an airtight container in the refrigerator for 2–3 days

• Reheat gently on low flame, adding water if too thick

• Avoid freezing, as cream-based dishes may split on thawing

Conclusion

Dal makhani may look indulgent, but when made at home with real ingredients and proper technique, it becomes a balanced, protein-rich dish perfect for celebrations or cozy dinners. With its creamy texture, slow-cooked spices, and hearty lentils, dal makhani continues to be one of India’s most treasured comfort foods

By learning how to make dal makhani at home, you bring restaurant-level flavor into your kitchen—with the freedom to tweak ingredients to match your health goals and preferences