Daal Makhni Recipe

Soak

Rinse the black urad dal and rajma (if using) under cold water until water runs clear. Soak them together in at least 3 cups of water for 6–8 hours or overnight.

Cook the lentils

Drain the soaked lentils and transfer to a large heavy-bottomed pot or pressure cooker. Add 3 cups fresh water and 1 tsp salt plus the whole spices (2 bay leaves, 4 cardamom, 1-inch cinnamon, 3 cloves). If using a pressure cooker, cook for 20–25 minutes on medium heat (about 6–7 whistles) until very soft and falling apart. If using a pot, bring to a boil, then reduce to a simmer and cook slowly for 1.5–2 hours, stirring occasionally and adding water as needed so lentils remain submerged. The final texture should be thick but spoonable; mash some lentils against the pot to help thicken.

Simmer overnight (traditional)

For authentic flavor, simmer the cooked dal on the lowest heat for another 1–2 hours, stirring occasionally and adding small splashes of water if it becomes too thick. This develops depth; if short on time, proceed after it’s very soft and slightly thickened.

In a wide sauté pan or skillet, heat 1 tbsp oil and 3 tbsp butter over medium heat. Add the chopped onion and sauté until translucent and beginning to brown at the edges, about 8–10 minutes. Add the ginger and garlic pastes and sauté 1–2 minutes until raw aroma cooks off.

Add the whole spices used earlier (if you prefer remove from the lentils before) or lightly toast a pinch of cumin seeds until fragrant to boost aroma—this is optional if whole spices were already used in the lentils.

Add the chopped or pureed tomatoes and tomato paste to the onion mixture. Cook on medium heat, stirring occasionally, until the oil begins to separate from the tomato-onion mixture and it reduces and darkens slightly, about 10–12 minutes.

Stir in ground cumin (1 tsp), ground coriander (2 tsp), red chili powder (½ tsp), turmeric (¼ tsp), and 1 tsp salt (adjust). Cook another 2–3 minutes to bloom the spices. If the masala looks too dry, add 2–3 tbsp water to loosen it.

Optionally, use an immersion blender to make the masala very smooth for a silky Daal Makhni, or leave it slightly textured for more rustic character.

Ladle the cooked lentils into the pan with the tomato-spice mixture. Stir well to combine. Add up to 1 cup of hot water from the lentil pot or as needed to reach a creamy, spoonable consistency. Bring to a gentle simmer on low heat.

Reduce heat to very low. Stir in 3 tbsp butter and simmer gently, partially covered, for 20–30 minutes, stirring occasionally so the dal doesn’t stick. Taste and adjust salt and chili. If you prefer a richer finish, simmer longer (up to an hour) for deeper flavor—stir frequently and add water to maintain consistency.

Stir in the heavy cream (½ cup) and 1 tsp crushed kasuri methi. Sprinkle in 1 tsp garam masala and mix. Finish with the final 1 tbsp butter for sheen and richness. Heat through 2–3 minutes without boiling hard so cream doesn’t split.

Garnish with chopped cilantro and serve hot with lemon wedges on the side.

Serve Daal Makhni with steamed basmati rice, jeera rice, naan, or paratha. Offer additional cream or butter on the side for extra richness and lemon wedges to brighten flavors.