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    Home » Recipes » Dal, Lentils & Beans

    Published: Apr 1, 2020 · Modified: Jun 19, 2023 by Nisha · This post may contain affiliate links · 30 Comments

    Dal Makhani (no cream, gluten-free)

    Jump to Recipe
    5 from 23 votes

    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 tablespoon butter and 1 tablespoon 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 ¼ 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 ½ 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!

    More Lentils & Khichdi Recipes

    • Plain Khichdi - classic recipe
    • Masoor Dal
    • Green Moong Dal (Sabut Moong Dal)
    • Instant Pot Toor Dal
    • Spinach Dal Fry
    • Tomato Dal / Tomato Pappu - Andhra Style
    • Papad wali Dal

    📖 Recipe Card

    Dal Makhani

    5 from 23 votes
    By: Nisha
    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
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs
    Servings 5 servings
    Calories 307 kcal
    SaveSaved! Pin Print

    Ingredients
      

    to pressure cook lentils in the Instant Pot

    • 1 cup kali whole urad dal, whole black gram
    • ⅓ cup rajma, kidney beans
    • 3 ½ cups water
    • 1 teaspoon salt
    • 2 cloves
    • 1 bay leaf
    • 2 green cardamoms
    • ½ inch stick cinnamon

    to slow cook lentils on the stove

    • 1 tablespoon avocado oil
    • 2 tablespoon unsalted grass-fed butter, divided, I like KerryGold
    • 1 teaspoon cumin seeds
    • 2 inch piece ginger, chopped
    • 8 cloves garlic, chopped
    • ⅓ cup red onions, finely chopped
    • 1 ½ cups fresh tomatoes, pureed
    • 2-3 green chilies
    • 1 ½ teaspoon coriander powder
    • salt to taste
    • ½ cup milk
    • 1 ½ cups water, divided
    • 1 teaspoon kasoori methi
    • 3 tablespoon fresh cilantro, chopped
    • ½ teaspoon garam masala

    for the tadka/tempering & garnish

    • 1 tablespoon unsalted grass-fed butter, for tadka/tempering
    • 1 teaspoon red Kashmiri powder
    • 3 tablespoon fresh cilantro, chopped
    • 1 tablespoon 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 tablespoon butter and 1 tablespoon 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 ¼ 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 ½ 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

    Calories: 307kcalCarbohydrates: 31gProtein: 13gFat: 15gSaturated Fat: 7gCholesterol: 27mgSodium: 557mgPotassium: 210mgFiber: 14gSugar: 4gVitamin A: 923IUVitamin C: 12mgCalcium: 85mgIron: 4mg
    Course Main Course
    Cuisine Indian, North Indian, Punjabi Cuisine
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

     

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    Comments

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      Recipe Rating




    1. Crystal Dalsania says

      November 08, 2023 at 5:27 pm

      5 stars
      Amazing 🤌🤌🤌

      Reply
    2. Payal says

      September 08, 2023 at 5:00 pm

      5 stars
      Absolutely amazing! I make this almost every week! So easy to make and flavorful

      Reply
      • Nisha says

        September 12, 2023 at 10:44 am

        Thanks so much for sharing Payal. So glad you enjoyed it! 🙂

        Reply
    3. Anu says

      January 27, 2022 at 5:09 am

      5 stars
      Omg this recipe was AMAZING! Ive always liked Dal Makhani but never tried it at home as i thought it was a long drawn out process. But this recipe was easy to follow. And it was healthy! I even cut the butter down to half and used low fat milk and still had a very decadent, flavorful dal that my entire family loved! 🙂

      Reply
    4. Deeksha says

      November 13, 2021 at 12:11 am

      This Dal Makhani looks amazing. Can't wait to try this delicious recipe. Thank you so much for the recipe.

      Reply
    5. rubby says

      September 08, 2021 at 2:38 am

      5 stars
      Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

      Reply
      • honeywhatscooking says

        September 08, 2021 at 3:07 am

        Thank you so much for your comment Rubby. Glad you all liked it. 🙂

        Reply
    6. Divya says

      August 19, 2021 at 4:07 pm

      5 stars
      This is the most delicious,quick and easy dal makhni recipe,my husband loves it.

      Reply
    7. Diksha says

      June 26, 2021 at 5:13 pm

      5 stars
      Made your dal makhani receipe, it turned out super delicious. Just replaced the milk with cream since i had it in fridge. And tempering is like feather on the cap. Never skip it.
      My husband who is amazing at cooking n a super critic, he said its the best dal makhani he has ever had ❤️☺️
      Thank you for all your efforts !!

      Reply
    8. Neha says

      April 12, 2021 at 10:38 pm

      5 stars
      Thank you Nisha! This recipe was easy to follow, creamy and oh so delish!!❤️

      Reply
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    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

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