Dal Makhal

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.

Course: Entree

Cuisine: Indian

Prep Time: 15

Cook Time: 3

Soaking time: 12

Total Time: 15 15

Servings:

Calories: 265kcal

Author: Kris Longwell

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 Recipe

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 tablespoon butter plus extra for serving
1 tablespoon ghee
1 medium onion chopped
2 tablespoon ginger garlic paste
1 cup tomato purée
2 teaspoon salt plus more, to taste
2 teaspoon Kashmiri chili powder
2 teaspoon 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 tablespoon 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 tablespoon butter, 1 tablespoon ghee, 1 medium onion, 2 tablespoon 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 teaspoon salt, 2 teaspoon Kashmiri chili powder, 2 teaspoon 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 tablespoon 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

Video

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:

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.
Bring two cups of water, 1 tablespoon ghee, 1 teaspoon salt, and several cardamom pods (if desired) to a boil.
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