Dal Makhani is North India’s beloved creamy black lentil dish, famous for its rich, buttery flavor and silky texture. Traditionally slow-cooked for hours, it’s a comfort food classic that transforms humble lentils into something extraordinary.
This easy dal makhani recipe delivers authentic taste with minimal fuss—no overnight simmering or fancy equipment required. Whether you’re a weeknight cook or new to Indian cuisine, this method lets you enjoy restaurant-style results in your own kitchen.
Why you'll love it
No soaking required—quick prep with canned or dried lentils
Creamy, luxurious texture without heavy cream overload
1 cup (200 g) whole black lentils (urad dal), rinsed (see substitutions)
1/4 cup (50 g) dried red kidney beans (rajma), rinsed
4 cups (950 ml) water
2 tbsp (28 g) unsalted butter (or ghee for extra flavor)
1 tbsp (15 ml) neutral oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1-inch (2.5 cm) piece ginger, grated
1 green chili, finely chopped (optional, adjust to taste)
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp Kashmiri chili powder (or sweet paprika)
1/2 tsp turmeric powder
1 (14-oz/400 g) can crushed tomatoes
1 tsp garam masala
1/2 cup (120 ml) heavy cream (or coconut cream for vegan)
1 1/4 tsp kosher salt (or to taste)
Fresh cilantro, for garnish
Extra butter or cream, for drizzling (optional)
Instructions
In a large pot, combine black lentils, kidney beans, and water. Bring to a boil, then reduce heat, cover, and simmer for 45–50 minutes until both are very soft. (Or pressure cook: see variations.)
While the lentils cook, heat butter and oil in a large skillet over medium heat. Add onions and cook until soft and golden, about 7 minutes.
Stir in garlic, ginger, and green chili. Sauté for 1–2 minutes until fragrant.
Add coriander, cumin, chili powder, and turmeric. Cook for 30 seconds.
Pour in crushed tomatoes. Cook, stirring, until the oil separates and the sauce thickens, about 8–10 minutes.
Add the cooked lentils and beans (with their cooking liquid) to the tomato mixture. Stir well.
Simmer uncovered for 20 minutes on low heat, stirring often to prevent sticking. Mash some lentils against the side of the pot for extra creaminess.
Stir in garam masala, salt, and cream. Simmer another 5 minutes. Taste and adjust seasoning.
Serve hot, garnished with cilantro and an extra swirl of butter or cream if desired.
Make It Your Way
Instant Pot Version
Combine rinsed lentils, kidney beans, 4 cups water, and 1/2 tsp salt in the Instant Pot. Cook on Manual/High Pressure for 30 minutes, natural release. Sauté the onion-tomato masala using the Sauté function, then add cooked lentils and simmer on Sauté (Low) for 10–15 minutes. Stir in cream and finish as above.
Ingredient Substitutions
If whole black lentils (urad dal) aren’t available, use French green lentils or black beluga lentils. Substitute canned lentils and beans for dried—use 1 (15-oz/425 g) can each, rinsed and drained. Kashmiri chili powder can be replaced with sweet paprika plus a pinch of cayenne. For dairy-free, swap butter with vegan butter or coconut oil, and use coconut cream instead of heavy cream.
Expert Tips
Simmer gently and stir often for the creamiest texture—don't rush!
Mash some lentils with a spoon to thicken the dal naturally.
For extra richness, add a small knob of butter just before serving.
Let the dal rest for at least 10 minutes before serving; flavors deepen as it sits.
If using canned lentils/beans, reduce simmer time to 15–20 minutes total.
Add a pinch of smoked paprika for a subtle smoky note if you like.
What to Serve It With
Serve dal makhani with basmati rice, naan, or roti, plus a squeeze of lemon and sliced red onion on the side for freshness.
Storage & Reheating
Leftover dal makhani keeps well in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed. It also freezes beautifully for up to 2 months.
Frequently Asked Questions
Can I make dal makhani without soaking the lentils?
Yes! Simply increase simmering time until the lentils are soft, or pressure cook for faster results.
Is dal makhani vegan?
Use coconut cream and vegan butter or oil instead of dairy for a delicious vegan version.
Can I use canned lentils or beans?
Absolutely—substitute 1 can each of lentils and kidney beans, rinsed and drained, and reduce cooking time.
Why is my dal makhani not creamy?
Mash some of the cooked lentils and simmer longer. Don’t skip the cream or non-dairy equivalent.
What can I use instead of urad dal?
French green lentils or black beluga lentils are the best substitutes for texture and flavor.
How spicy is this recipe?
It’s mildly spiced; adjust green chili and chili powder to your taste.
Can I freeze dal makhani?
Yes, cool completely and freeze in an airtight container for up to 2 months. Thaw and reheat gently.