Dal Makhani Recipe (Indian Butter Lentils)

Dal Makhani is one of India’s most beloved comfort dishes—rich, creamy, and deeply satisfying. Made with slow-cooked black lentils and kidney beans, this dish is simmered with butter, cream, and warming spices to create a velvety, flavour-packed curry.

Perfect with basmati rice or warm paratha, Dal Makhani is a timeless recipe that brings restaurant-quality flavour right into your kitchen.

What Is Dal Makhani?

Dal Makhani is a traditional North Indian dish known for its creamy texture and slow-cooked depth of flavour. The combination of lentils, butter, and spices creates a rich and indulgent curry that’s both hearty and comforting.

Why You’ll Love This Recipe

• Rich, creamy, and flavourful
• Classic Indian comfort food
• High in plant-based protein
• Perfect for meal prep
• Great with rice or flatbread

Ingredients (Serves 6–8)

Lentils & Beans

• 160g dried black urid beans (or black lentils)
• 60g dried red kidney beans
• 1.25L water

Base & Aromatics

• 1 tbsp ghee
• 125g butter
• 1 white onion, finely chopped
• 2 tsp garlic
• 2 tsp grated ginger

Tomato & Spices

• 185ml tomato puree
• 2 tbsp tomato paste
• 1 tsp garam masala
• 2 tsp Kashmiri chilli powder
• 1 tsp smoked paprika
• 1 tsp salt

Creamy Finish

• 125ml double cream
• 20g extra butter
• Extra cream, to drizzle

To Serve

• Fresh coriander
• Steamed basmati rice
• Wholemeal paratha

How to Make Dal Makhani

Step 1: Soak the Lentils

Soak lentils and kidney beans overnight in cold water. Rinse and drain.

Step 2: Cook the Lentils

Add lentils, beans, and water to a saucepan. Bring to a boil, then simmer for 1–1½ hours until very soft.

Lightly mash, leaving some whole for texture.

Step 3: Prepare the Base

Heat ghee and butter in a pan. Add onion and cook until golden brown.

Add garlic and ginger, cooking until fragrant.

Step 4: Build the Flavour

Stir in tomato puree and paste. Cook until the butter separates from the mixture.

Add cooked lentils, spices, and salt. Simmer for 30–45 minutes, stirring often until thick but still pourable.

Step 5: Finish & Serve

Stir in remaining butter and cream. Adjust seasoning.

Serve topped with extra butter, a drizzle of cream, and fresh coriander.

Tips for Best Results

• Soak lentils overnight for best texture
• Cook low and slow for deeper flavour
• Stir often to prevent sticking
• Adjust water to control consistency
• Use Kashmiri chilli for colour without too much heat

Storage & Freezing

• Store in the fridge for up to 4 days
• Freeze for up to 2–3 months
• Reheat gently on the stove with a splash of water

Serving Suggestions

• Serve with basmati rice (classic)
• Pair with naan or paratha
• Add a side of yoghurt or pickles

Final Thoughts

Dal Makhani is a true celebration of slow cooking and rich flavour. Its creamy texture and warming spices make it a standout dish that’s both comforting and satisfying.

Whether you’re cooking for family or preparing meals ahead, this recipe is a must-have in your collection.