Pakistan's rich, slow-cooked black lentil dal — whole urad lentils and kidney beans simmered overnight with butter and cream into a velvety, intensely savoury curry. Lahore's most loved dal.
Daal makhani (butter lentils) is one of the great dishes shared across the Punjab — both Pakistani and Indian — and its overnight slow cooking is what separates it from every other dal. Whole black urad lentils are soaked, then cooked for 8–12 hours on the lowest possible heat (or overnight in a slow cooker) until the lentil skins break open and the interior starch thickens the sauce into something impossibly rich and velvety. Butter and cream are stirred in at the end — daal makhani should be luxuriously rich, not health food. In Lahore restaurants it is often finished under a tandoor's direct heat (the dal pot is placed inside the tandoor) for a smoky, slightly charred flavour.
Serves 4
Drain soaked lentils and kidney beans. Pressure cook with 1.5 litres water and 1 tsp salt for 25 min (or simmer 90 min in a regular pot until completely soft).
In a separate pan, heat butter. Fry onion 10 min until golden. Add ginger paste and garlic paste, fry 2 min. Add chopped tomatoes and all spices. Cook 15 min until deeply reduced and the oil separates.
Add the tomato masala to the cooked lentils. Stir well, partially mash some lentils against the pot side for a creamier texture. Simmer on the lowest heat 60–90 min, stirring every 15 min.
The longer it cooks, the better — the ideal daal makhani simmers for 3–4 hours, or overnight in a slow cooker.
Stir in cream, remaining butter and garam masala. Simmer 5 min. The dal should be very thick — it should coat the back of a spoon heavily.
Ladle into bowls, drizzle extra cream in a spiral, garnish with cilantro and a knob of butter. Serve with naan or plain basmati rice.
Whole urad lentils (not split) are essential — their thick skins break down during long cooking and release a unique, silky starch.
The slow simmer after pressure cooking is non-negotiable for the characteristic velvety texture.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Smoked finish: place a piece of lit charcoal in foil on top of the dal, drizzle ghee over it and cover 3 min — gives the tandoor smokiness
Add 2 tbsp tomato paste for a deeper, more intensely red colour
Vegan version: replace butter with coconut oil and cream with coconut cream
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Improves dramatically on days 2–3. Keeps 5 days refrigerated. Freezes very well for 3 months.
Daal makhani was created in the 1950s at Moti Mahal restaurant in Delhi's Daryaganj by Kundan Lal Gujral, who pioneered the tandoor restaurant format. The dish spread throughout Punjab on both sides of the border after partition and became a staple of Pakistani Punjabi restaurants. Today it is the most recognised Indian/Pakistani dal internationally.
Yes — soak the lentils overnight, then simmer in a regular pot with plenty of water for 90 minutes until completely soft. The texture will be slightly different but equally good. A slow cooker set on low for 8 hours is actually the most authentic method, producing the creamiest result.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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