Dal Makhani (Creamy Black Lentils)
Local name: दाल मखनी
In short: Whole black lentils and kidney beans simmered for hours with tomato, butter and cream until thick and velvety. A Punjabi classic best eaten with naan. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h
- Resting
- 8 h
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Dal makhani is the creamy black lentil dish of Punjab, made from whole black gram (urad) and a few kidney beans simmered until they collapse into a thick, velvety stew. Butter and cream go in at the end, after a long, slow cook that gives it a faint smokiness. It is a fixture at weddings and restaurants, and simple at home if you soak the pulses overnight and use a pressure cooker. Like most dals, it tastes better the next day.
Instructions
- Drain the soaked lentils and beans and put them in a pressure cooker with the water, salt and bay leaf. Cook at high pressure for 35 minutes, then let the pressure release naturally.
- Check that both the lentils and beans crush easily between two fingers. If not, cook them under pressure for another 10 minutes.
- Heat 1 tbsp of the butter with the oil in a large heavy pot over medium heat. Fry the cumin seeds for 20 seconds, add the onion and cook for 10 minutes until deep golden.
- Stir in the ginger-garlic paste and green chili for 1 minute. Add the tomato purée and chili powder and cook for 10 to 12 minutes, stirring, until thick and the fat separates.
- Add the lentils and beans with all their cooking liquid. Crush a ladleful against the side of the pot, then simmer on low for 30 to 40 minutes, stirring often, until creamy. Add hot water if it thickens too much.
- Stir in the garam masala, remaining butter, cream and fenugreek leaves. Simmer 5 minutes, then taste and adjust the salt.
- Serve hot with a swirl of cream, alongside naan or steamed rice.
Tips
- No pressure cooker? Simmer the soaked lentils and beans in a covered heavy pot for about 2 hours, topping up with boiling water, until completely soft. Boil the beans hard for the first 10 minutes.
- The long final simmer matters more than extra cream. Give it the full 40 minutes on low heat, stirring often so the bottom does not catch.
Questions and answers
Do I have to soak the lentils overnight?
Soaking is strongly recommended because whole black lentils are tough. It shortens cooking and gives a creamier result. If you forget, add about 15 minutes to the pressure cooking time.
Can dal makhani be frozen?
Yes, for up to 3 months. Freeze it without the final cream, thaw overnight in the fridge and reheat gently with a splash of water, then stir in the cream.
What is the difference between dal makhani and dal tadka?
Dal makhani uses whole black lentils and beans cooked long with butter and cream, so it is thick and rich. Dal tadka uses split yellow lentils with a quick spiced tempering and is much lighter.
How long does it take to make Dal Makhani (Creamy Black Lentils)?
About 2 h 20 min in total: 20 min of preparation and 2 h of cooking.
How many calories are in Dal Makhani (Creamy Black Lentils)?
About 310 kcal per serving, with 11 g of protein, 30 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 30 g |
| Fat | 16 g |
| Fiber | 7 g |
| Sugar | 5 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
