Dal Makhani: Simple, Creamy North Indian Lentils at Home

Dal makhani is a dish you’ll see on almost every Indian restaurant menu. Some people think it’s hard to make at home, but it’s just slow food. Not fancy or fussy, overall pretty easy with basic ingredients. You need patience more than skill. That deep, comforting taste comes from letting the lentils and beans simmer and soak up the spices for a while.

If you’ve never cooked dal makhani at home, don’t worry. You don’t need special equipment. A pressure cooker makes it quicker, but if you just have a pot, that’s fine, just takes longer. Most of these ingredients are available at big grocery stores. If you live close to an Indian grocery, even better, you’ll find everything you need.

I’ll walk you through the process from start to finish. No fancy words, just what you need to know.

What is Dal Makhani?

Dal makhani is a North Indian lentil curry. It’s made mainly from black gram lentils (urad dal) and red kidney beans (rajma). The sauce is slow-cooked with ginger, garlic, tomatoes, and a few spices. A little bit of butter and cream at the end gives it that special richness.

People usually eat dal makhani with rice or soft flatbread like naan or roti. It’s filling, comforting, and goes well with pretty much anything.

What You’ll Need

Here’s what you’re working with. This will serve four people, maybe with some left over for the next day.

• 1 cup whole urad dal (black gram lentils)
• 1/4 cup rajma (kidney beans)
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2–3 green chilies, chopped (optional, for some heat)
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 2–3 tablespoons butter (a bit for cooking, the rest to finish)
• 2 tablespoons heavy cream (if you like; it softens the flavor but is not required)
• Salt to taste

Before cooking, check you have all the ingredients nearby. It saves you from stress looking for things when the oil’s already hot.

Prep Work

Soak the lentils and kidney beans in water overnight. Use plenty of water. These grains soak up a lot and expand. If you’re in a rush, hot water speeds it up a bit, but overnight is best. This step makes them softer and easier to cook. Skip it and you’ll be simmering for hours.

Next day, drain off the water and give them a rinse. Set aside.

Cooking the Lentils

If you have a pressure cooker, combine the soaked urad dal and rajma with enough fresh water to cover by a couple of inches. Add about half a teaspoon of salt. Cook on high pressure for 7–8 whistles (or about 20–25 minutes total). Cooking times can vary, so check—they should smash easily between your fingers.

If you don’t have a pressure cooker, use a heavy pot. Bring the lentils and beans to a boil, then keep it low and let simmer until everything’s soft—around 1.5 to 2 hours. Stir sometimes. Add water if it looks too thick.

Making the Masala (Sauce)

While the beans cook, chop your onions, tomatoes, and green chilies. Keep everything ready to go.

Heat a good-sized pan. Add a tablespoon of butter. When it melts, add cumin seeds. Let them pop for a few seconds.

Toss in the chopped onions. Cook on medium heat until they’re golden brown. Stir now and then, so they don’t burn.

Add the ginger garlic paste. Cook it out so the raw smell goes away, about a minute.

Next, tip in the chopped tomatoes and green chilies. Add a pinch of salt. Cook this down until the tomatoes break up and the whole mix turns soft and pulpy. This usually takes 5–7 minutes.

Now add your spices: turmeric, red chili powder, and a bit more salt. You want the spices to cook until the oil separates from the sides of the pan. This means the masala is ready. Give it a quick taste. If it feels harsh, keep cooking and splash a little water if it sticks.

Putting It All Together

Once the lentils and beans are tender, add them to the masala with their liquid. Stir well to mix everything. The sauce should be thick but not dry. If it’s too thick, add a splash of water. If it’s too runny, let it cook uncovered until it thickens.

Now is the most important part: let it simmer, on very low heat, for 30–45 minutes. Stir often so it doesn’t stick to the bottom. As it cooks, the sauce will get creamier. You can mash some of the lentils with your spoon; this helps create that thick texture.

Near the end, add garam masala and the rest of your butter. Stir in. If using cream, add it now and stir again. Taste and add more salt if you need it.

A Few Tips

• Don’t rush. Slow simmering is what gives dal makhani its classic taste.
• Butter and cream add richness, but use less or skip if you want a lighter dish.
• For vegan dal makhani, swap out butter and cream for coconut oil or vegan butter and a bit of coconut cream.
• Make a big batch. Dal makhani tastes even better the next day.

Serving

Dal makhani goes well with steamed basmati rice or soft wheat rotis. Naan is good too, if you want something richer. Garnish with chopped cilantro or a swirl of cream if you like, but honestly, it doesn’t need much dressing up.

Spoon it into a bowl, eat it hot, and relax. That’s it.

Leftovers

Store leftovers in the fridge; it keeps well for up to three days. Reheat gently, adding a splash of water if it gets too thick. The flavors develop even more overnight.

Final Thoughts

Dal makhani is a simple food. It’s not trying to impress, just to satisfy. The basics, lentils, a few spices, and some butter come together into something filling and honest. And making it at home lets you control what goes in the pot. It takes time, but not much work. Good things usually do.

If you’ve never tried making dal makhani before, don’t overthink it. Even if you miss some steps or swap out an ingredient, it’ll still taste good. The main thing is patience. Give it time, and you’ll end up with a meal that’s comforting and real.

Dal Makhani: Simple, Creamy North Indian Lentils at Home

Course: Dinner, MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

40

minutes

Calories

320

kcal

Total time

2

hours 

10

minutes

Dal makhani is a classic North Indian lentil curry. Made with black gram (urad dal) and kidney beans (rajma), it’s slow-cooked with simple spices, fresh tomatoes, and finished with butter and cream. Creamy, satisfying, and perfect with rice or bread.

Ingredients

• 1 cup whole urad dal (black gram lentils)

• 1/4 cup rajma (kidney beans)

• 1 medium onion, chopped

• 2 medium tomatoes, chopped

• 1 tablespoon ginger-garlic paste

• 2–3 green chilies, chopped (optional)

• 1 teaspoon cumin seeds

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• 1/2 teaspoon turmeric powder

• 2–3 tablespoons butter (divided)

• 2 tablespoons cream (optional)

• Salt to taste

• Water as needed

• Fresh cilantro for garnish (optional)

Directions

• Soak Beans:
  Place urad dal and rajma in a large bowl. Rinse and soak in plenty of water overnight (at least 8 hours).
• Cook Lentils:
  Drain soaked beans. Add to a pressure cooker with 4 cups water and 1/2 teaspoon salt. Cook for 7–8 whistles or about 20–25 minutes until beans are soft. If using a pot, simmer 1.5–2 hours.
• Prepare Masala:
  Chop onion, tomatoes, and chilies.
  Heat 1 tablespoon butter in a pan. Add cumin seeds, let them pop.
  Add onions. Cook on medium heat until golden.
  Stir in ginger-garlic paste. Cook for 1 minute.
  Add tomatoes and green chilies. Cook until tomatoes are soft (about 6 minutes).
  Add turmeric, red chili powder, and some salt. Stir and cook until oil releases from sides.
• Mix Lentils and Masala:
  Pour cooked lentils with their water into the masala. Mix well.
  Add water if needed for a thick but spoonable consistency.
• Simmer:
  Lower heat. Simmer uncovered for 30–45 minutes, stirring often. Mash some beans with the back of your spoon for a creamy texture. Add more water if it thickens too much.
• Finish:
  Stir in garam masala and remaining butter. Add cream if using; mix well. Taste and adjust salt.
• Serve:
  Spoon into bowls. Garnish with cilantro or an extra swirl of cream if you want. Serve hot with rice, roti, or naan.

Notes

• The longer you simmer, the richer the flavor.
  Skip butter or cream for a lighter or vegan version; use coconut oil or coconut cream instead.
  Leftovers keep well for 2–3 days in the fridge.
  Dal makhani is all about slow cooking and letting the flavors come together. It’s simple, hearty, and easy to make at home.