Daal Makhani

Daal makhani is the creamiest lentil dish in Desi cooking — black lentils and kidney beans simmered low and slow with butter, cream and warm spices. This recipe gives you that rich restaurant texture at home.

Prep time

15 mins (+ overnight soak)

Cook time

1 hour

Total time

1 hour 15 mins (+ soak)

Servings

6 servings

Calories

480

Ingredients

• 1 cup (200 g) whole black lentils (urad dal), rinsed
• 1/4 cup (50 g) red kidney beans (rajma), rinsed
• 4 cups water, plus more as needed
• 1 teaspoon salt, plus more to taste
• 2 tablespoons butter, plus 1 tablespoon for finishing
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 large tomatoes, pureed (about 400 g)
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 cup heavy cream, plus extra for drizzling
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
• Fresh cilantro, for garnish

Instructions

1. Soak the black lentils and kidney beans together in plenty of water for 8 hours or overnight. Drain and rinse.
2. In a heavy pot, combine the soaked lentils and beans with 4 cups water and 1 teaspoon salt. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cook partially covered for 50 to 60 minutes, until completely soft and creamy when pressed. Top up water if needed.
3. In a separate pan, heat the oil and 2 tablespoons butter. Add cumin seeds; when they sizzle, add the onion and cook until deep golden, about 8 minutes.
4. Stir in the ginger-garlic paste and cook 2 minutes. Add the tomato puree, chili powder and turmeric. Cook until the oil separates, about 8 minutes.
5. Pour the tomato masala into the lentils. Add garam masala and simmer together on low for 20 minutes, stirring often and mashing a few lentils against the pot for extra creaminess.
6. Stir in the cream, crushed kasuri methi and remaining tablespoon of butter. Simmer 5 more minutes. Adjust salt.
7. Serve hot drizzled with cream and garnished with cilantro, alongside naan, jeera rice or tandoori roti.

Pro tips

• The overnight soak is non-negotiable — it is what makes the lentils cook up creamy instead of grainy.
• Mash a spoonful of lentils against the pot near the end; this natural thickener beats any cornstarch.
• Do not rush the final 20-minute simmer — this is where the smoky, restaurant-style depth develops.
• Kasuri methi goes in at the very end so its aroma stays bright instead of cooking off.

Frequently asked questions