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Authentic Dal Makhni Recipe – Creamy & Rich

Dal Makhni is a North Indian classic made with black lentils and kidney beans, simmered slowly with butter, cream, and aromatic spices. Its creamy texture and rich flavor make it a favorite at restaurants and festivals alike. Follow this detailed recipe to make restaurant-style Dal Makhni at home!

Ingredients

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water for cooking dal
• 3 tbsp butter or ghee
• 2 medium onions, finely chopped
• 2 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 2-3 green chilies, slit (optional)
• 1/4 cup fresh cream or milk
• Fresh coriander leaves, chopped for garnish

Step-by-Step Instructions

1. Soak the Lentils: Rinse black lentils and kidney beans thoroughly. Soak overnight or at least 8 hours.
2. Cook Lentils: Drain water and pressure cook lentils and beans with 4 cups water and salt until soft (3–4 whistles).
3. Prepare Tempering: Heat butter/ghee in a pan. Add cumin seeds and sauté until fragrant.
4. Sauté Onions: Add chopped onions and cook until golden brown. Add ginger-garlic paste and sauté for 1–2 minutes.
5. Add Tomatoes & Spices: Add tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until oil separates.
6. Combine Dal & Masala: Add boiled lentils and beans to the pan. Mix well. Add 1-2 cups water for desired consistency. Simmer on low heat for 30–40 minutes, stirring occasionally.
7. Finish with Cream & Garam Masala: Add cream or milk. Sprinkle garam masala and simmer for 5–10 minutes for richness and flavor.
8. Garnish & Serve: Top with fresh coriander leaves and a dollop of butter. Serve hot with naan, roti, or steamed rice.

Chef’s Tips for Perfect Dal Makhni

- Slow cooking enhances the flavor; simmer for at least 30–40 minutes.
- Use fresh cream for richness; adjust for a lighter version.
- A small spoon of butter before serving gives the authentic restaurant taste.
- Leftovers taste even better as the flavors deepen overnight.
- Adjust green chilies for mild or spicy versions.

Serving Suggestions

Dal Makhni pairs perfectly with butter naan, jeera rice, chapati, or parathas. Serve with a side of fresh salad or pickle for a complete Indian meal experience.