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.
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.
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.
Dal Makhani is:
Rich
Creamy
Delicious
Slow-Cooked
Comforting
Made with NO CREAM
Gluten-Free
Made with Love
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.
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.
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.
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.
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).
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.
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
Gluten-Free, VegetarianIngredients
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
Keyuri says
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?♥️
honeywhatscooking says
Thanks so much Keyuri. I really appreciate your comment. You're so sweet. So glad you enjoyed the recipe without cream! Yay. 🙂
Dimple says
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!
MB says
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 !
Appy says
A delicious recipe. Loved it.
Moksha says
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
Mok says
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
Shafaq says
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!!
Sonia says
Hi! Would love to try this recipe but don’t have pressure cooker, what do you recommend for cooking the Lentils without pressure cooker?
honeywhatscooking says
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!
Bijal Patel says
Great recipe. Definitely tasted like it was from an Indian restaurant. This recipe is worth all the time to make.
Nima says
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!
Sana says
Love this recipe ! I have made some it twice already!
Suja says
Any substitute for the milk to make it vegan? How much Garam masala at the end?
honeywhatscooking says
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 ).
Laurie B says
I would love a version of this without the instant pot part. I don't have one, and have never cooked lentils.
honeywhatscooking says
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.
Shima says
Can we use canned tomatoes or tomato sauce
Mona says
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!
Nargis Khan says
This is by far the best makhani I have tasted. Bookmarked this one, made it over twenty times by now. Really nice, thank you!
Neha says
Thank you Nisha! This recipe was easy to follow, creamy and oh so delish!!❤️
Diksha says
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 !!
Divya says
This is the most delicious,quick and easy dal makhni recipe,my husband loves it.
rubby says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
honeywhatscooking says
Thank you so much for your comment Rubby. Glad you all liked it. 🙂
Deeksha says
This Dal Makhani looks amazing. Can't wait to try this delicious recipe. Thank you so much for the recipe.
Anu says
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! 🙂