Dal Makhani

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This dish is one of our favorite Indian dishes. With one taste, you’ll understand why.

The flavor profile of this dal is transcendent. It’s often considered a “special occasion” meal in India. The homemade garam masala deepens the flavor profile. Give yourself a little time to prepare the dish, and make sure someone is nearby to provide the occasional stir! And don’t forget to pick up some naan (Indian flatbread).

A straight-on view of a colorful blue bowl that is filled with a serving of dal makhani with another bowl of cooked basmati rice in the background.

How To Make Dal Makhani

 

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The Ingredients You Will Need

If you enjoy making a trip to an Indian food market as much as we do, it’s time to make another trip! If you don’t have an Indian market in your area, you can order some of the hard-to-find ingredients online. Here’s what you’ll need to have on hand:

Black lentils (whole urad dal) – Found at Indian food markets or online. You can usually find black lentils at Whole Foods in the U.S.
Butter – We love Indian butter called Amul Pasteurized Butter which can be found in Indian food markets or online. Regular unsalted butter is perfectly fine, too.
Ghee – Can be found in the International section of many well-stocked supermarkets, at Indian markets, or online.
Onion – Chopped.
Ginger garlic paste – Can be found in Indian markets or online. You can substitute 1 tbsp of finely chopped fresh garlic and 10 cloves of finely minced garlic.
Tomato purée – Can substitute tomato sauce.
Salt – Kosher or table salt are both good choices.
Kashmiri chili powder – Can be found in an Indian market or online. Regular chili powder can be substituted.
Garam masala – Homemade is wonderful. However, you can find this in the spice section of many well-stocked supermarkets, at Indian food markets, or online.
Cream – Heavy (or double) cream is recommended.

EXPERT TIP: Place the lentils in a pot and cover them with water. As they simmer, you will need to add more water, typically about half a cup every 30 minutes. After the lentils become soft (after about 90 minutes), you’ll want enough water still in the pot to just cover the lentils.

A view into a large stock pot that is filled with black lentils that have been simmering for several hours in a water with a wooden spatula inserted into the side.

Tips for Making Perfect Dal Makhani

Use Quality Lentils – For the best texture and flavor, use whole black urad dal (black lentils) and soak them overnight to ensure they cook evenly and become tender, resulting in a creamy consistency.

Slow Cooking is Key – Cook the dal slowly over low heat to develop deep flavors. Using a pressure cooker can speed up the process, but for authentic taste, simmering the dal for several hours allows the spices to meld beautifully and the lentils to break down into a rich, creamy sauce.

Rich and Creamy Base – Incorporate a generous amount of butter and cream towards the end of cooking to achieve the signature richness of dal makhani. You can also add a splash of milk for extra creaminess if desired. Go with top-notch butter and cream for optimal flavor.

Layering Flavors – If possible, seek out authentic spices to make the best dal makhani. The ghee, ginger garlic sauce, Kashmiri chili powder, and garam masala help to create an authentic taste and texture.

How To Serve

This dish is definitely best served warm, even piping hot. Right from the pot is best.

You’ll want to have some fresh naan (Indian bread) and basmati rice. See the NOTES on how to make classic basmati rice.

If the dal feels too thick, simply bring it to a simmer and add more water. It should be the consistency of a thick Texas-style chili.

And remember to finish each serving with a nice layer of heavy cream and a pat (or two) of butter.

An overhead view of a large pot of dal makhani with a pat of butter that is melting in the center of it.

Other Amazing Indian Recipes to Try

Indian cuisine is one of the most varied and flavorful foods in the world. Here is a collection of some of our homemade favorites that we are certain you and your family will love!

These are all amazing without a doubt. But, in the meantime, isn’t this dish calling your name?

A close-up view of a colorful bowl that is filled with a serving of dal makhani that is topped with a circular formation of cream and a pat of melting butter in the center.

If you’ve never tried to cook an authentic Indian dish, this is a great place to start.

It does require a little tender, love, and care. Mostly just with frequent stirring.

But, it’s hard to mess up. And if you start with classic, authentic ingredients, you will produce one of the tastiest and most luxurious dishes in the world.

It’s really that good! And, as mentioned…don’t forget bread to plunge into the dal!

A straight-on view of a person holding a folded piece of naan bread that has been plunged into a bowl of homemade dal makhani and is being held above the bowl with lentils dripping from it.

Ready to make the best dal this side of Dehli? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a blue bowl filled with a serving of dal makhani and topped with cream and melted butter in the center with pieces of naan on the plate nearby.

Dal Makhal

Dal Makhal is truly one of the greatest dishes in the world. The depth of flavor is amazing. It's creamy, buttery, and simply amazing. You may need to make a run to your local Indian food market or order some ingredients online. Be sure to pick up some homemade naan (Indian bread) and make a batch of basmati rice (recipe in the NOTES) and you'll have a special feast that you'll want to make time and time again.
Print Pin Rate
Course: Entree
Cuisine: Indian
Keyword: authentic Indian recipe, how to make dal makhani
Prep Time: 15 minutes
Cook Time: 3 hours
Soaking time: 12 hours
Total Time: 15 hours 15 minutes
Servings: 8
Calories: 265kcal

Equipment

  • 1 Large pot to hold the lentils and enough water to cover them by 1 inch.
  • pot for simmering

Ingredients

  • 14 oz black lentils whole urad dal
  • 4 tbsp butter plus extra for serving
  • 1 tbsp ghee
  • 1 medium onion chopped
  • 2 tbsp ginger garlic paste
  • 1 cup tomato purée
  • 2 tsp salt plus more, to taste
  • 2 tsp Kashmiri chili powder
  • 2 tsp garam masala
  • ¼ cup heavy cream plus extra for serving

Instructions

  • Soak the lentils in a pot with water (about 1 inch over the beans) for at least 6 hours, or even better, overnight.
    14 oz black lentils
  • Drain the lentils into a colander and then rinse them under cool water.
  • Place the lentils back into the pot and cover them with water (again, about 1 inch over the beans). Bring to a boil and then reduce the heat to medium and simmer them until they are soft, about 1 hour to 90 minutes, stirring frequently and adding water occasionally to maintain the same water level throughout.
  • Meanwhile, heat the ghee and 2 tbsp butter over medium heat in a separate pot. Add the onions and cook for 12 minutes, stirring often. Add the ginger garlic paste and cook for another 3 minutes, stirring often.
    4 tbsp butter, 1 tbsp ghee, 1 medium onion, 2 tbsp ginger garlic paste
  • Stir in the tomato purée, salt, chili powder, and garam masala. Cook for 2 minutes and then remove the pot from the heat. Set aside.
    1 cup tomato purée, 2 tsp salt, 2 tsp Kashmiri chili powder, 2 tsp garam masala
  • Once the lentils are tender, make sure there is enough water in the pan to just barely cover the lentils. Transfer the lentils (with liquid) into the pot with the tomato mixture. Mash some of the lentils with a masher or the back of a spoon. Bring to a simmer and cook, stirring often, for another 90 minutes, adding about 2 cups of water during the process.
  • Stir in the cream and the remaining 2 tbsp of butter. Simmer for another 2 minutes. Taste and add more salt, if needed.
  • Serve at once in bowls topped with a swirl of heavy cream and a small pad of butter.
    ¼ cup heavy cream

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
See the blog post for substitutions for some of the authentic ingredients (and links to order them online). 
You'll want to stay near the lentils/dal while it's simmering and stir it every so often to prevent the bottom from sticking to the pan and possibly burning. 
The consistency of the dal should be like thick chili. Not too thin, but not too thick, either. 
Leftovers can be reheated in a pot over medium heat. Add more water to reach the desired consistency. They will keep in the fridge for up to 5 days. The dal can be frozen for several months. 
CLASSIC BASMATI RICE:
  1. Add 1 cup of aged basmati rice to a bowl and cover it with water. Swish the rice around for a minute, then hold the rice back with your hand as you pour off the water. Repeat 2 more times and then transfer the rice into a colander. Rinse the rice with cool water.
  2. Bring two cups of water, 1 tbsp ghee, 1 tsp salt, and several cardamom pods (if desired) to a boil. 
  3. Add the prepared rice to the boiling water. Cover and turn the heat to low. Cook for 10 to 12 minutes. Fluff with a fork and serve. 
 

Nutrition

Calories: 265kcal | Carbohydrates: 29g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 643mg | Potassium: 173mg | Fiber: 11g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 4mg
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