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April 1, 2020 20 Comments

Dal Makhani (no cream, gluten-free)

Dal Makhani recipe with step by step photos. Dal Makhani is a classic Punjabi dal that’s prepared with lots of butter and cream. My version is mouthwatering and made with milk instead of cream.
Punjabi Dal Makhani No Cream

The Best Dal Makhani

To date, the best Dal Makhani I had was at my wedding which was catered by Manohar Delhi Palace in Southern California. While most brides may not eat much on their wedding day, I most certainly did. How do you resist the best wedding caterer’s food in California? Manohar’s Dal Makhani was thick, creamy, buttery, and so delicious, and one that I’ll never be able to replicate since the dal is cooked for hours and hours. I don’t have that kind of time or patience. 

The second best Dal Makhani I had was at my sister’s home. My eldest sister, Deepa, is a phenomenal cook. She can literally take the most basic ingredients and whip it up into something gourmet with the least amount of fat and calories. Her ability to come up with new concoctions is a gift. My sister makes Dal Makhani without cream and uses milk instead. She also told me to use lots of ginger and garlic, and use just a few onions. In my version, I didn’t exactly skimp on butter because you need that butter flavor in here else it won’t taste like Dal Makhani.
Punjabi Dal Makhani No Cream

What is Dal Makhani?

Dal Makhani literally translates to lentils cooked in a butter sauce so obviously it’s rich, creamy, and flavorful. This is the queen of all dals and a classic Punjabi dish that’s slow-cooked for about an hour or longer. Traditionally, Punjabi Dal Makhani is black lentils cooked with lots of butter and cream, however I skipped the cream and instead used whole milk. My version is a healthier Dal Makhani, but it does still contain a good amount of butter, so perhaps a Lightened Up Dal Makhani if you will.
Punjabi Dal Makhani No Cream

Dal Makhani is:

Rich
Creamy
Delicious
Slow-Cooked
Comforting
Made with NO CREAM
Gluten-Free
Made with Love
Punjabi Dal Makhani No Cream

How to make Dal Makhani recipe step by step?

Soak the lentils & Pressure Cook in the Instant Pot

1. Soak lentils overnight (or 8 hours) in 5 cups of water. The next day – rinse the lentils well until the water runs clear.
2. To pressure cook the lentils in an Instant Pot – add three and a half cups of water, a bay leaf, green cardamoms, cloves, cinnamon stick, and salt. Stir.
3. High Pressure – 30 minutes. Natural Release 10 minutes or more.
Punjabi Dal Makhani No Cream

Prep

1. Chop the ginger, garlic, green chilies, and red onion. Set aside.
2. Puree fresh tomatoes and green chilies.
3. This is what you should have. Set aside.

4. Lentils should be done. Remove the bay leaf and cinnamon stick.
5. Mash the lentils about 4-5 times. This will help ensure the dal is creamy.
Punjabi Dal Makhani No Cream

Make the Masala

1. Heat up a dutch enameled cast iron on medium heat, once hot, add 1 tbsp butter and 1 tbsp oil.
2. Add cumin seeds, let it sizzle for about 30 seconds.
3. Add the ginger and garlic. Cook for about 30 seconds.
4. Now add the red onion. Cook for about 3-4 minutes, until translucent.

5. Add the tomato puree.
6. Stir occasionally and cook down the tomatoes for about 10 minutes on low-medium heat to medium heat.
7. Once a paste-like consistency has formed, add coriander powder and salt. Cook for 10 seconds or so.
8. Add a 1/4 cup of water to prevent the spices from burning. This will also help cook down the tomatoes even further. Cook for about 1-2 minutes smashing down the tomatoes.
Punjabi Dal Makhani No Cream

Slow-Cook Dal Makhani

1. Add all the prepared dal from the Instant Pot.
2. Stir well incorporating all the ingredients. Reduce heat to low-medium.

3. Add a tablespoon of butter. Stir.
4. Add milk.
5. Stir well and on occasion to prevent any sticking to the bottom of the pan.
6. After 10 minutes, add 1 cup of water. Keep stirring occasionally for the next 20 minutes to prevent any sticking.
Punjabi Dal Makhani No Cream

7. After 20 minutes, add 1/2 cup of water. Cook for another 10 minutes stirring occasionally. 
8. In the meantime, chop fresh cilantro. 

Tadka/Tempering & Garnish

1. We have now cooked the dal makhani for 45 minutes. The consistency should be thick and creamy, but fluid. Add fresh cilantro and dried Kasoori methi leaves. Reduce heat all the way to low while you prepare the tadka.
2. Prepare the tadka by heating a little pot with one tablespoon of butter.
3. Add red Kashmiri chili powder (or paprika). Do not use Indian red chili powder else it’ll be super spicy (unless you want to).
Punjabi Dal Makhani No Cream

4. Pour the tadka/tempering over the dal. This gives your dal richness and a gorgeous color.
5. Stir. 
6. Finish with garam masala.
7. Here is the consistency you want.
Punjabi Dal Makhani No Cream

8. Top dal with another tablespoon of butter for that “makhani” flavor. Serve with white basmati rice or naan. Enjoy!


Print Pin
5 from 14 votes

Dal Makhani

Dal Makhani is a classic Punjabi dal that's prepared with lots of butter and cream. My version is mouthwatering and made with milk instead of cream


Course Main Course
Cuisine Indian
Keyword Dal Makhani, Lentils
DietGluten-Free, Vegetarian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 5 servings
Calories 307kcal


Ingredients

to pressure cook lentils in the Instant Pot

  • 1 cup kali whole urad dal whole black gram
  • 1/3 cup rajma kidney beans
  • 3 1/2 cups water
  • 1 tsp salt
  • 2 cloves
  • 1 bay leaf
  • 2 green cardamoms
  • 1/2 inch stick cinnamon

to slow cook lentils on the stove

  • 1 tbsp avocado oil
  • 2 tbsp unsalted grass-fed butter divided, I like KerryGold
  • 1 tsp cumin seeds
  • 2 inch piece ginger chopped
  • 8 cloves garlic chopped
  • 1/3 cup red onions finely chopped
  • 1 1/2 cups fresh tomatoes pureed
  • 2-3 green chilies
  • 1 1/2 tsp coriander powder
  • salt to taste
  • 1/2 cup milk
  • 1 1/2 cups water divided
  • 1 tsp kasoori methi
  • 3 tbsp fresh cilantro chopped
  • 1/2 tsp garam masala

for the tadka/tempering & garnish

  • 1 tbsp unsalted grass-fed butter for tadka/tempering
  • 1 tsp red Kashmiri powder
  • 3 tbsp fresh cilantro chopped
  • 1 tbsp unsalted grass-fed butter as garnish

Instructions

Soak the lentils & Pressure Cook in the Instant Pot

  • Soak lentils overnight (or 8 hours) in 5 cups of water. The next day - rinse the lentils well until the water runs clear.
  • To pressure cook the lentils in an Instant Pot - add three and a half cups of water, a bay leaf, green cardamoms, cloves, cinnamon stick, and salt. Stir.
  • High Pressure - 30 minutes. Natural Release 10 minutes or more.

Prep

  • Chop the ginger, garlic, green chilies, and red onion. Set aside.
  • Puree fresh tomatoes and green chilies.
  • This is what you should have. Set aside.
  • Lentils should be done. Remove the bay leaf and cinnamon stick.
  • Mash the lentils about 4-5 times. This will help ensure the dal is creamy.

Make the Masala

  • Heat up a dutch enameled cast iron on medium heat, once hot, add 1 tbsp butter and 1 tbsp oil.
  • Add cumin seeds, let it sizzle for about 30 seconds.
  • Add the ginger and garlic. Cook for about 30 seconds.
  • Now add the red onion. Cook for about 3-4 minutes, until translucent.
  • Add the tomato puree.
  • Stir occasionally and cook down the tomatoes for about 10 minutes on low-medium heat to medium heat.
  • Once a paste-like consistency has formed, add coriander powder and salt. Cook for 10 seconds or so.
  • Add a 1/4 cup of water to prevent the spices from burning. This will also help cook down the tomatoes even further. Cook for about 1-2 minutes smashing the tomatoes.

Slow Cook Dal Makhani

  • Add all the prepared dal from the Instant Pot.
  • Stir well incorporating all the ingredients. Reduce heat to low-medium.
  • Add a tablespoon of butter. Stir.
  • Add milk.
  • Stir well and on occasion to prevent any sticking to the bottom of the pan.
  • After 10 minutes, add 1 cup of water. Keep stirring occasionally for the next 20 minutes to prevent any sticking.
  • After 20 minutes, add 1/2 cup of water. Cook for another 10 minutes stirring occasionally.
  • In the meantime, chop fresh cilantro.

Tadka/Tempering & Garnish

  • We have now cooked the dal makhani for 45 minutes. The consistency should be thick and creamy, but fluid. Add fresh cilantro and dried Kasoori methi leaves. Reduce heat all the way to low while you prepare the tadka.
  • Prepare the tadka by heating a little pot with one tablespoon of butter.
  • Add red Kashmiri chili powder (or paprika). Do not use Indian red chili powder else it'll be super spicy (unless you want to).
  • Pour the tadka/tempering over the dal. This gives your dal richness and a gorgeous color.
  • Stir.
  • Finish with garam masala.
  • Here is the consistency you want.
  • Top dal with another tablespoon of butter for that "makhani" flavor. Serve with white basmati rice or naan. Enjoy!

Nutrition Facts
Dal Makhani
Amount Per Serving
Calories 307 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 27mg9%
Sodium 557mg24%
Potassium 210mg6%
Carbohydrates 31g10%
Fiber 14g58%
Sugar 4g4%
Protein 13g26%
Vitamin A 923IU18%
Vitamin C 12mg15%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

 

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Filed Under: Beans & Lentils, Butter, Gluten-Free, Indian, Instant Pot, Main Course, Milk, Onions, Rice, Tomatoes, Vegetarian Tagged With: Recipes

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Reader Interactions

Comments

  1. Keyuri says

    April 3, 2020 at 3:15 pm

    5 stars
    I love this blog, she makes it all so simplified for the followers♥️ Her small small tips are very useful ?
    This recipe is on point, just follow the instructions and you will have the most delicious and buttery dal makhni?♥️

    Reply
    • honeywhatscooking says

      April 5, 2020 at 5:35 pm

      Thanks so much Keyuri. I really appreciate your comment. You’re so sweet. So glad you enjoyed the recipe without cream! Yay. 🙂

      Reply
  2. Dimple says

    April 11, 2020 at 6:45 pm

    5 stars
    I made your daal makhni and it turned out so good! The recipe is very easy to follow and I personally l love the step by step recipe with picture, that helps a lot!

    Reply
  3. MB says

    April 14, 2020 at 10:06 pm

    5 stars
    As per usual, your instructions were clear and easy to follow!! This was delicious! Mashing some of the dal gives you a great consistency. Takes a little while to cook, so start a little early and don’t skip the cooking down time

    10/10 !

    Reply
  4. Appy says

    April 16, 2020 at 12:07 am

    5 stars
    A delicious recipe. Loved it.

    Reply
  5. Moksha says

    April 18, 2020 at 1:18 am

    5 stars
    I love love her page! Her recipes are always so simple and healthy! Made this recipe for the whole family and they all loved it!

    10/10

    Reply
  6. Mok says

    April 18, 2020 at 1:20 am

    5 stars
    I love love her page! Her recipes are always so simple and healthy! Made this recipe for the whole family and they all loved it!

    10/10

    Reply
  7. Shafaq says

    April 21, 2020 at 3:33 am

    5 stars
    Made this recipe today and it was AMAZINGGG!!! My husband even mentioned it was like restaurant style Dal Makhani! So delicious!! Love honeywhatscooking – your recipes are on point so flavorful!!

    Reply
  8. Sonia says

    April 24, 2020 at 12:10 am

    Hi! Would love to try this recipe but don’t have pressure cooker, what do you recommend for cooking the Lentils without pressure cooker?

    Reply
    • honeywhatscooking says

      April 24, 2020 at 1:27 am

      Hi Sonia. I’ve never actually cooked lentils without a pressure cooker or Instant Pot. My recommendation is to soak the lentils as stated in this recipe. Once done. Add ample amount of water and cook the lentils (with the other Instant POt ingredients mentioned ) over the stove for about an hour – maybe a little more. You’ll know when it’s done when the lentils can be easily smashed between your fingers – especially the kidney beans. Hope that helps!

      Reply
  9. Bijal Patel says

    April 27, 2020 at 1:30 pm

    5 stars
    Great recipe. Definitely tasted like it was from an Indian restaurant. This recipe is worth all the time to make.

    Reply
  10. Nima says

    May 7, 2020 at 11:56 am

    5 stars
    I love your blog! I made your daal makhni and it turned out so so good! My family said it was better then a restaurant! The recipe is very easy to follow and I personally l love the step by step recipe with picture, that helps a lot!

    Reply
  11. Sana says

    June 1, 2020 at 3:50 am

    5 stars
    Love this recipe ! I have made some it twice already!

    Reply
  12. Suja says

    June 2, 2020 at 8:15 am

    Any substitute for the milk to make it vegan? How much Garam masala at the end?

    Reply
    • honeywhatscooking says

      June 5, 2020 at 4:01 am

      1/2 tsp garam masala. if you want to skip the milk, please try canned coconut milk (chaokoh) or super thick cashew milk ( I like elmhurst brand ).

      Reply
  13. Laurie B says

    October 9, 2020 at 12:21 pm

    I would love a version of this without the instant pot part. I don’t have one, and have never cooked lentils.

    Reply
    • honeywhatscooking says

      October 9, 2020 at 11:35 pm

      Hmmm.. I would cook the lentils stovetop with the same amount of water the instant pot calls for and boil on medium heat. It will probably take 45 mins is my guess. Else, please google boiling black lentils and kidney beans stovetop. Sorry I can’t be of much help.

      Reply
    • Shima says

      November 13, 2020 at 11:51 pm

      Can we use canned tomatoes or tomato sauce

      Reply
  14. Mona says

    November 12, 2020 at 8:52 pm

    5 stars
    I’ve made this twice and both times it came out consistently like restaurant quality (honestly better). My only recommendation is to start cooking down the tomatoes while pressuring cooking the dal – would have saved me some time but delicious regardless.
    Thanks Nisha!

    Reply
  15. Nargis Khan says

    December 7, 2020 at 12:32 am

    5 stars
    This is by far the best makhani I have tasted. Bookmarked this one, made it over twenty times by now. Really nice, thank you!

    Reply

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