Simple Dal Makhani Recipe

Updated on December 16, 2025 by Raks Anand 63 Comments

Dal makhani is a rich, comforting Punjabi lentil curry made with whole black urad dal (Black gram with skin) and a small amount of rajma, slow cooked with spices and finished with butter, cream. This simple Dal makhani recipe follows a home-style approach, with flavours that work well in regular kitchen.

You can prepare this protein rich dal when you want something special for a weekend or for a satisfying meal.

Check out my Jeera rice recipe and my Naan without yeast recipe in this website.

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About Dal Makhani
Dal Makhani Ingredients
Step by step pictures
Top tips
My notes
Recipe card

I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too. That's because my parents are here with me, and still we have a lots of things to share!

Yesterday somehow I managed to take pictures and post it. My friend Sangeeta who I always refer when I make or try something north Indian dish is away. Then too, I chased her in mobile and took the recipe from her and tried, Dal Makhani. I have updated this post with full video, the method might be slightly varying.

About Dal Makhani

Dal makhani originated in the Punjab region of India, made famous in Delhi's Moti Mahal restaurant by Punjabi - Peshawar Chefs (Source: Wikipedia). Food historians note it was a modern twist on traditional urad dal dishes, using whole urad and rajma, with lots of butter and cream. Restaurant versions are famously simmered for hours and smoked over coals to achieve an ultra creamy, slightly smoky dal. Here, we cook the lentils quickly with pressure cooker. The result is just as comforting and tasty but practical enough for everyday cooking.

What gives dal makhani its signature creamy texture is:

Cooking the dal until very soft
Slightly mashing it while simmering
Finishing with butter and cream.

Dal Makhani Ingredients

Here are the ingredients required to make Dal makhani.

Whole urad dal (Black lentils) - The star ingredient (also known as Kali dal) These lentils,when cooked gives the creamy texture.
Rajma - Red kidney beans - Add body, complement the texture of urad dal
Tomato - Forms the base providing tang to the gravy.
Garlic - Gives flavour, balances the gastric quality of dals.
Ginger - Flavour of ginger goes well with dal and also aids digestion
Whole spices - I use Indian bay leaf, Cinnamon, Clove and cardamom.
Spice powders - Red chilli powder, coriander powder, Garam masala powder.

Please check my Recipe card below for quantities and full list.

Step by step pictures

1. Firstly, wash and soak urad dal, rajma for minimum 8 - 10 hours or overnight. Next day, discard the water, place it in a pressure cooker with 1 & ½ cups water approximately. Pressure cook until soft, say 5 whistles in medium flame.

simple dal makhani - soaked black gram, red kidney bean

2. Once done, drain and save the excess water and mash the dal with ladle. Chop onion, grind the tomato and keep aside.

Heat butter in a heavy bottomed vessel, add the whole spices for tempering.

Add the finely chopped ginger, garlic, fry till golden brown. In goes green chilli.

3. Add the onion and fry till golden and soft. It should be almost caramelised for a good texture in the gravy. After that, add tomato. I have added chopped, but you can puree for smoother texture.

5. Then add red chilli powder, coriander powder, garam masala, turmeric of adding, salt and fry till oil separates.

6. After that, add the water drained from the dal and boil for 2-3 minutes.

7. Add the cooked, mashed dal. Add one more cup water and mix well.

8. Simmer for 5 minutes furthermore.

9. Finally, add cream, butter at this stage and adjust the consistency.

9. Cook in low flame for couple of minutes and stir in between. Add more butter if desired. Dal makhani is ready.

Finally garnish with ginger strips and butter/cream and serve with roti/nan/rice.

Top tips

Soak dal overnight and cook dal soft. This is crucial for creamy texture.
Cook in low flame only after mashing the dal and gravy.
You can add chopped tomato or puree, but I suggest puree for smooth texture.

My notes

You can add asafoetida while cooking the dal. Also while tempering, you can add cumin seeds. My understanding of this recipe is it is a richer version of Ma ki dal or Kali dal. So you can prepare you own way with cream and butter while cooking.

Check out my short video of the recipe in Instant pot version.

Recipe card

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5 from 2 votes