Dal Makhani – Rich, Creamy & Comforting Lentil Curry
Dal Makhani is a classic Punjabi lentil dish made with whole black gram (urad dal) and red kidney beans, slow-cooked in a rich tomato-onion gravy with butter, cream, and aromatic spices. The result is a velvety, indulgent curry — perfect with rice, naan, or roti. Ideal for festive dinners, cozy family meals, or any time you crave a hearty, flavor-packed Indian comfort food.
Urad dal (whole black gram) and Rajma (red kidney beans) form the base of Dal Makhani — making it protein- and fiber-rich while retaining a deeply earthy, smoky flavor after slow cooking.
Traditionally, the lentils are soaked overnight and cooked until completely tender. The masala — made of sautéed onions, garlic, ginger, tomato-based gravy and a blend of spices — is then combined with the dal and simmered slowly until it attains a creamy texture. Just before serving, butter (makhan), cream, and optionally dried fenugreek leaves (kasuri methi) are added — giving Dal Makhani its signature richness and indulgence.
The slow-cooking process allows the dal and beans to releast starches, making the curry thick and luxurious.
Dal Makhani is a go-to dish for special occasions, festive meals, or when you crave something hearty and warming. It tastes even better the next day, after the flavors meld and deepen.
Ingredients
- Lentils & Beans
- 1 cup whole urad dal (black gram / sabut urad)
- ¼ cup rajma (red kidney beans)
- Water — for soaking and cooking
- Masala & Base
- 2–3 tablespoons butter (or ghee)
- 1 tablespoon oil (optional, for sauté)
- 1 medium onion — finely chopped
- 1–2 teaspoons ginger-garlic paste
- 2 medium tomatoes — pureed (or tomato puree)
- 1–2 green chillies — slit or chopped (optional, adjust to heat preference)
- ½ teaspoon turmeric powder (optional)
- 1 teaspoon coriander powder (optional)
- ½–1 teaspoon red chili powder (or adjust to taste)
- Salt — to taste
- 1 bay leaf, 1 small piece cinnamon / 2–3 cloves / 1–2 cardamom pods (optional — for subtle warmth & aroma)
- For Finishing / Richness
- ¼ to ½ cup fresh cream (or light cream / milk if you prefer lighter)
- 1–2 teaspoons dried fenugreek leaves (kasuri methi) — optional, but gives classic aroma
- Extra butter (optional) — for a truly rich finish
- Fresh coriander leaves — for garnish
- Serve With
- Steamed rice (plain or jeera rice), naan, roti or paratha
Nutritional Information
- Calories: ~300–450 kcal
- Protein: ~8–18 g
- Carbohydrates: ~25–50 g (complex carbs + fiber from lentils/beans)
- Dietary Fiber: ~8–10 g
- Fat: ~15–25 g (butter/cream contribute most fat)
- Note:: Nutritional values vary significantly depending on butter/cream amount, serving size, and whether you add extra butter before serving.
Directions
How to Make Classic Dal Makhani at Home
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Soak the Dal & Beans
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Rinse urad dal and rajma thoroughly. Soak them in ample water overnight (or at least 6–8 hours). This ensures even cooking and helps the beans soften properly.
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Cook the Lentils
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Drain the soaked dal and beans. In a pressure cooker (or heavy pot), add the dal + rajma with fresh water (enough to cover generously). Cook until both are completely tender and soft.
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Prepare the Masala
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In a heavy-bottomed pan, heat butter (and a little oil if using). Add bay leaf, cinnamon or other whole spices if using — sauté briefly to release aroma.
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Add chopped onions; cook on medium flame until they turn golden and translucent.
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Add ginger-garlic paste and chopped/slit green chillies; sauté until raw smell disappears.
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Add tomato puree; cook until the tomato blends well, and oil/butter begins to separate from the masala base.
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Add red chili powder (and optional turmeric, coriander powder), and salt. Mix well and let the spices cook for a minute to bloom.
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Combine Lentils & Masala
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Add the cooked dal + rajma to the masala. Mix gently. If needed, add some water to adjust consistency.
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Simmer on low heat for 20–30 minutes (or more) — simmering slowly helps the dal release starch, thickening the gravy and deepening the flavor. Stir occasionally to prevent sticking.
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Finish with Cream & Butter
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Once the dal reaches a thick, creamy consistency, stir in fresh cream. Mix gently.
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Crush dried fenugreek leaves (kasuri methi) between palms and add — this gives a characteristic aroma.
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If you like, add an extra pat of butter for richness; mix gently.
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Garnish & Serve
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Garnish with chopped coriander leaves.
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Serve hot with steamed rice (or jeera rice), naan, roti, or paratha for a fulfilling meal.
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For a lighter version: Use less butter and cream, or substitute cream with low-fat milk / milk + a spoon of yogurt. The dal will still be delicious, just lighter.
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For a smoky flavor (restaurant/dhaba-style): After cooking, you can use the “dhungar” technique — heat a small charcoal piece until glowing, place it in a small bowl inside the dal, pour a teaspoon of ghee/oil over it, cover immediately for 1–2 minutes. The smoky aroma adds old-school richness.
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Make ahead & store: Dal Makhani tastes even better the next day after flavors meld. Store in an airtight container; reheat gently on low flame (add a splash of water or milk if thick).
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Adjust spice / richness to taste: You can skip green chillies or reduce chili powder if you prefer mild heat. Similarly, adjust butter/cream for lighter or richer curry.
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Pairing ideas: Along with rice or bread, serve with a side of sliced onion-tomato salad, a dollop of plain yogurt / raita, or some fresh green salad — adds freshness against the rich curry.
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