Is there anyone who doesn’t like daal makhani? I don’t think so! This rich, creamy lentil dish from the Punjab region is truly one of the most comforting meals you can enjoy. Indian kitchens cook a wide variety of lentils, but daal makhani is far from ordinary. The beauty of it lies in its simplicity—it’s surprisingly easy to make.
The restaurant-style version you may know, heavy with butter and cream, isn’t quite how we make it at home. Yes, makhani means buttery and creamy, and the dish does include a fair amount of butter. But the real magic comes from slow cooking. When I learned to make this dish, my mom told me, “The longer it takes, the better it tastes.”
I’ve shared a video (November 29, 2022) on my channel showing exactly how I make it.
Daal makhani is made with whole urad (black gram) and a small amount of red kidney beans. This combination makes it high in protein, very nutritious, and perfect for a vegetarian diet. Whole urad looks a bit like mung beans but is black in color. Because these beans take time to cook, I usually soak and pressure-cook them first. But to achieve that silky, buttery texture, I prefer using a slow cooker. If you don’t have a slow cooker (though I’d be surprised!), you can absolutely use a regular pot. Just simmer the daal on low heat with enough water, adding more as needed. The cooking time will depend on how old your lentils are and how creamy you want the final dish to be.
Daal makhani tastes even better the next day, once the flavors have had time to deepen. It’s best enjoyed with freshly baked tandoori roti or naan and a simple red onion salad.
If you’ve never had homemade daal makhani and only know the Costco version of Indian Madras Lentils—this is the recipe you have to try. It’s authentic, and honestly, so much better.
Daal makhani is a flavorful and protein rich dish from Punjab. It is cooked for long hours to give it a creamy and rich texture.
Ingredients
- 3/4 cup whole Urad
- 1/2 cup rajma ( I used Jammu rajma)
- 7 cups water plus more
- salt to taste
- 1 1/2 tbsp ginger and garlic paste
- 1/2 cup chopped onion
- 1 cup fresh chopped tomato
- 3/4 tsp turmeric powder
- 1 1/2 tsp red chili powder
- 2 tsp kasuri methi
- 1 tsp cumin seeds (optional)
- 3 tbsp butter or desi ghee
- 1 1/2 tsp garam masala
- 3/4 tsp roasted cumin powder
- thinly sliced ginger or cilantro
- whipped yogurt thinned with little milk or cream
Instructions
- Clean and rinse the urad lentils and red kidney beans.
- Add them to the slow cooker insert with 7 cups water and, ginger garlic paste.
- Put the lid on and cook on a high setting for three hours and then on low for 9 hours.
- In a skillet melt remaining 3 tbsp butter and olive oil.
- Add cumin, let the seeds starts to splutter. If the butter/oil is properly heated, this happens with in seconds.
- Add chopped onions,cook until they brown slightly. Add turmeric and red chili powder. Crush kasuri methi (dried fenugreek leaves) in the palm of your hand and add it in.
- Stir fry the spices for a minute and then add pureed tomatoes.
- Let it cook until the raw smell goes off and oil glistens.
- Take this mixture and carefully add to the cooked lentils. Stir well.
- Sprinkle garam masala and roasted cumin powder. Add salt.
- Check the consistency of daal, it should neither be thick nor thin. If it is thick add some water (I generally do and cook daal a little more).
- Put the lid back on the slow cooker (after adding water) and let cook for another 15-30 minutes
- Garnish with some cream or whipped thin yogurt and thinly sliced ginger before serving.
- Serve hot with tandoori roti or naan.
Bam's Kitchen
Such a beautiful rich and delicious dish. Perfect for some of these rainy dreary days we have been having. Take Care, BAM
Balvinder
Not only on rainy dreary days, this dish tastes good in hot summer weather with mint chutney and lassi (yogurt drink).
Monica
Count me in as a lover of daal. This looks so satisfying and delicious. We just went to an Indian wedding recently – not only was it fun and festive but I was in heaven with the food. It was vegetarian but I didn’t miss the meat!
Balvinder
Lentils are such a wonderful and versatile ingredient, I am glad you loved this dish. Thanks you, Monica!
Sridevi Ravi
I have tasted this delicious dish but never ventured to cook. This recipe is my chance to try! If I use a pressure cooker will it affect the taste or texture?
Balvinder
It taste best only when cooked slowly!
Juliana
Very healthy and hearty…looks delicious Balvinder.
Thanks for the recipe…hope you are having a great week 😀
ela@GrayApron
You got all the spices down, Balvinder. I bet that what makes this dish fantastic! I need to experiment more with spicing. Thanks for sharing! 🙂 ela
Balvinder
It is amazing, I hope you could taste it.
Robyn @ simply fresh dinners
Oh, I love the combination of spices in this, Balvinder. I have never had this but I will try my hand at making it for sure. Such a lovely comfort food. I’m Stumbling it! Have a great Friday.
Balvinder
Thanks Robyn!
Choc Chip Uru
I want to try this makhani recipe asap, it is one of the few daals I genuinely enjoy 😀
Cheers
Choc Chip Uru
Chai a Cup of Life
Classic dish that I enjoy a lot. Yours looks great Balvinder!
Coffee and Crumpets
Do you know? I’ve had this many times at restaurants and love it, but is one daal I haven’t made at home. It’s crazy I know. Btw, what’s Jammu rajma? How are the beans different?
This looks wonderful and since I need to use my slow cooker more, I’m going to make this, finally!
Kitchen Belleicious
that looks like a very comforting dish and similar in some ways to our southern red beans and rice soup.
anne
This looks like a very appetizing dish ! The combination of spices alone sounds wonderful 😀
Sridevi Ravi
I cooked Daal Makhani yesterday exactly according to your recipe. It was received with great appreciation and a standing ovation. All the cheers go to you!!! Thank you, Balvinder for this magnificent recipe!
Balvinder
I am honored and really happy that everyone liked daal makhani in your family 🙂 Thank you for the feedback, dear friend!
Abbe@This is How I Cook
This sounds like the perfect dish for a cold winter day! Daal is so comforting, isn’t it?
rebecca
looks so good we eat lots of dal at our house.