Introduction

Dal Makhani is a rich and creamy Indian dal made with whole black urad dal, a small amount of rajma, butter, cream, tomato, and simple spices. It is one of the most popular Punjabi-style dal recipes and is often served with naan, roti, jeera rice, or steamed rice. This homemade dal makhani recipe is made in a simple way using a pressure cooker. The dal is cooked until soft, then simmered with tomato masala, butter, and cream until it becomes thick, smooth, and comforting. It takes a little time, but the steps are easy and beginner-friendly.

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Why You’ll Love This Recipe

Creamy and comforting Indian dal recipe
Made with whole black lentils and rajma
Perfect for lunch, dinner, or weekend meals
Goes well with naan, roti, paratha, or rice
Beginner-friendly pressure cooker method
Rich taste without complicated restaurant-style steps
Great for family meals and special dinners

Ingredients

For cooking the dal:

3/4 cup whole black urad dal
1/4 cup rajma
3 cups water, for pressure cooking
1/2 teaspoon salt
1/2 teaspoon turmeric powder

For dal makhani:

2 tablespoons butter
1 tablespoon oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 teaspoon ginger-garlic paste
2 medium tomatoes, pureed or finely chopped
1 green chili, slit, optional
1/2 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt, as needed
1 to 1 1/2 cups water, as needed
2 tablespoons fresh cream
1 teaspoon kasuri methi, crushed
1 tablespoon fresh coriander leaves, chopped
1 small extra piece of butter, optional, for serving

How to Make

Wash the whole black urad dal and rajma well 3 to 4 times. Soak them overnight in enough water. Soaking helps the dal cook faster and gives a better texture.
Drain the soaked dal and rajma. Add them to a pressure cooker with 3 cups water, salt, and turmeric powder.
Pressure cook on medium heat for 7 to 8 whistles, or until the dal and rajma become very soft. If they are not soft after cooking, add a little more water and cook for 2 to 3 more whistles.
Once the pressure releases naturally, open the cooker and mash some of the dal lightly with the back of a spoon. Do not make it completely smooth. Dal makhani should have a creamy but slightly textured consistency.
Heat butter and oil in a kadai or deep pan. Oil helps stop the butter from burning.
Add cumin seeds and let them splutter for a few seconds.
Add finely chopped onion and cook until it turns light golden. Stir often so it does not burn.
Add ginger-garlic paste and green chili. Cook for 1 minute until the raw smell goes away.
Add tomato puree or finely chopped tomatoes. Cook on medium flame until the tomatoes become soft and the butter starts separating from the masala.
Add red chili powder, coriander powder, and salt. Mix well and cook the masala for 1 to 2 minutes on low flame.
Add the cooked dal and rajma to the pan. Mix everything well with the masala.
Add 1 to 1 1/2 cups water depending on how thick you want the dal. Simmer on low flame for 20 to 25 minutes. Stir in between so the dal does not stick to the bottom.
Add garam masala, crushed kasuri methi, and fresh cream. Mix well and cook for 2 to 3 minutes on low flame.
Taste and adjust salt if needed. The dal should be creamy, thick, and smooth.
Turn off the flame and garnish with fresh coriander leaves. Add a small piece of butter on top if you like.
Serve hot with naan, roti, paratha, jeera rice, or steamed rice.

Tips

Soak the dal and rajma overnight. This gives the best texture and helps them cook properly.
Cook the dal until very soft. Dal makhani will not become creamy if the lentils are undercooked.
Mash only a small portion of the dal. This helps thicken the gravy while keeping the dal texture.
Simmer the dal on low flame after adding it to the masala. This step gives better taste and creaminess.
Stir the dal often while simmering because thick dal can stick to the pan.
Do not add too much garam masala. Dal makhani has a mild, rich flavor.
Fresh cream makes the dal richer, but you can reduce it if you want a lighter version.
If the dal becomes too thick after cooling, add a little hot water while reheating.

Serving Suggestions

Serve dal makhani hot with naan, tandoori roti, plain roti, paratha, jeera rice, or steamed basmati rice. It also tastes good with sliced onions, lemon wedges, pickle, and a simple salad.

For a comforting vegetarian Indian meal, you can serve this creamy black lentil dal with Palak Paneer Recipe and roti.

Storage

You can store leftover dal makhani in an airtight container in the refrigerator for up to 2 days.

The dal becomes thicker after cooling. While reheating, add a little hot water and warm it on low flame. Stir well so it becomes smooth again.

Avoid boiling the dal too much after adding cream. Reheat gently for the best taste and texture.

FAQs

What is dal makhani made of?

Dal makhani is made with whole black urad dal, a small amount of rajma, tomato, butter, cream, and Indian spices.

Do I need to soak dal for dal makhani?

Yes, soaking is recommended. Whole black urad dal and rajma take time to cook, so soaking them overnight helps them become soft and creamy.

Can I make dal makhani without cream?

Yes, you can make it without cream. The dal will still taste good if it is cooked well and simmered properly. You can add a little extra butter for richness.

Why is my dal makhani not creamy?

The dal may not be creamy if the urad dal and rajma are undercooked. Cook them until very soft, mash some of the dal, and simmer it well with the masala.

Can I use only black urad dal without rajma?

Yes, you can. Rajma adds a little body and texture, but dal makhani can also be made with only whole black urad dal.

How long should I simmer dal makhani?

For a simple home version, simmer it for 20 to 25 minutes after mixing the cooked dal with the masala. Longer simmering gives deeper flavor, but keep stirring and add water if needed.

What can I serve with dal makhani?

Dal makhani goes well with naan, roti, paratha, jeera rice, steamed rice, or pulao.

You can also browse more easy Indian recipes in our Recipe Index.