Dal Makhani, a vegetarian recipe from India

Name: Dal Makhani
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Yield: 4
Cuisine: India
Ingredients: 200 g whole black lentils (urad dal), soaked overnight; 50 g dry red kidney beans (rajma), soaked overnight; 400 g crushed ripe tomato pulp; 1 large red onion, finely chopped; 4 garlic cloves, grated; 2 cm fresh ginger root, grated; 40 g unsalted butter; 60 ml heavy cream; 1 tsp whole cumin seeds; 1 tsp garam masala; 1 tsp ground coriander; 1/2 tsp Kashmiri chilli powder; 1 tbsp dried fenugreek leaves (kasoori methi); Fine salt

Dal Makhani

Local name: दाल मखनी

The classic Punjabi lentil dish, slowly simmered until whole black lentils turn meltingly creamy in a rich, spiced tomato and butter sauce.

Published on 7 May 2026·Updated on 26 September 2026

Gluten-free#lentils#India#Punjab#stew#curry

Method

Drain the soaked black lentils and kidney beans. Transfer them to a deep pot with 1 litre of water and a pinch of salt. Bring to the boil and boil hard, uncovered, for 10 minutes to destroy the toxic lectin in raw kidney beans. Then cover and cook at a gentle boil for about 1 hour 20 minutes, until the grains crush without resistance between two fingers. A pressure cooker shortens this step considerably.
In a wide heavy-bottomed pan, melt half the butter over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and cook for 8 to 10 minutes until golden brown.
Stir in the grated garlic and ginger, cook for 1 minute, then add the ground spices (garam masala, coriander, chilli powder).
Pour in the crushed tomatoes and cook gently for 10 minutes until the oil begins to separate around the edges.
Add the cooked lentils and beans along with their cooking liquor to the tomato gravy. Lightly mash some of the lentils against the side of the pot with a wooden spoon to thicken the sauce.
Simmer over low heat for 30 minutes, stirring occasionally to prevent sticking.
Stir in the remaining butter, cream, and crushed dried fenugreek leaves. Cook for another 5 minutes.
Serve piping hot with fragrant basmati rice, or warm naan if you are not avoiding gluten.

The hallmark of authentic dhaba-style Dal Makhani is lightly mashing a portion of the lentils towards the end of cooking and crushing kasoori methi between your palms before stirring it in, releasing its warm herbal aroma into the glossy sauce.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.
Reduce
Uncovered, water leaves and flavour concentrates. It is done when the sauce coats the back of a spoon.

Frequently asked questions

Why is soaking overnight necessary?

Whole black urad dal and kidney beans have a thick, dense coat. Soaking for at least 8 hours dramatically reduces cooking time and allows them to soften into that signature velvety texture without breaking apart.

Can this dish be made vegan?

Yes. Substitute butter with neutral cooking oil or refined coconut oil, and swap dairy cream for thick cashew cream or canned coconut milk for an equally rich, unctuous sauce.

Why does it taste even better the next day?

Like many slow-cooked South Asian dishes, the spices (garam masala and kasoori methi) continue to mature and blend after cooking. As the dish cools and sits, starches from the lentils naturally thicken the gravy to perfection.

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Dal Makhani

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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