Dal Makhani – Creamy Slow-Cooked Black Lentils with Butter and Cream

About This Recipe

Dal makhani is one of the most luxurious dishes in the Indian subcontinent — whole black urad lentils and red kidney beans cooked slowly for hours until completely tender, then simmered in a spiced tomato sauce enriched with generous amounts of butter and cream. 'Makhani' means buttery in Hindi, and this dish earns that name completely — it is a deeply rich, silky, almost decadent preparation that bears little resemblance to thin weekday dals. The dish was created and popularised by Moti Mahal restaurant in Delhi in the 1950s, where slow overnight cooking in the tandoor oven residual heat was used to simmer the lentils to their characteristic creamy texture. The Moti Mahal version used the smoky juices from tandoori chicken to flavour the sauce — a technique now replicated with the dhungar (smoking) method. The key to the texture is time: the lentils must cook for at least four hours (ideally overnight) until they begin to break down and create a naturally thick, velvety sauce. Dal makhani is best made a day ahead, reheated gently with extra butter stirred through. Serve with butter naan, steamed basmati rice, or jeera rice — the sauce demands something to soak it up.

Ingredients

Serves 6

• 250 gwhole black urad lentils(soaked overnight)
• 100 gred kidney beans(soaked overnight)
• 1large onion(finely diced)
• 4 clovesgarlic(minced)
• 2 cmfresh ginger(grated)
• 2tomatoes(finely diced)
• 3 tbsptomato paste
• 1 tspcumin seeds
• 1 tspgaram masala
• 1 tspground coriander
• 1/2 tspchilli powder
• 80 gunsalted butter
• 100 mldouble cream
• 1 tspdried fenugreek leaves (kasuri methi)

Instructions

1. 1

   Pressure cook or slow cook lentils

   Drain soaked lentils and beans. Pressure cook with 1L water for 30–40 minutes until very tender. Or simmer in a pot for 2–3 hours.

   The lentils must be very soft — they should crush between your fingers. Undercooked lentils will never produce the right texture.

2. 2

   Make the masala

   Fry cumin seeds in butter until they sizzle. Add onion, cook until deep golden, 15 minutes. Add garlic and ginger, cook 3 minutes. Add tomatoes and tomato paste, cook 10 minutes until oil separates.

3. 3

   Add spices

   Add garam masala, ground coriander and chilli. Cook 2 minutes.

4. 4

   Combine and slow cook

   Add cooked lentils to the masala. Add water to achieve a thick, flowing consistency. Simmer on the lowest heat for at least 1 hour (2–3 hours is ideal), stirring regularly.

   This slow finishing cook is what develops the characteristic creamy depth. Don't rush it.

5. 5

   Finish with butter and cream

   Stir in butter and cream. Crush kasuri methi between your palms and add. Simmer 10 minutes. Taste and adjust seasoning. The dal should be thick and creamy.

Variations

• •

  Add a dhungar (smoking) step: heat a small piece of charcoal, place in a foil cup in the dal, drizzle with ghee, cover immediately for 5 minutes to infuse smoke.

• •

  Vegan version: replace butter and cream with coconut cream and vegan butter.

Storage

Keeps 5 days in the fridge and improves daily. Freezes for 3 months.

Frequently Asked Questions