Recipe

Dal Makhni

A rich, creamy Punjabi-style lentil curry with black lentils, kidney beans, butter, and a slow simmer that builds bold, cozy flavor.

By Matt Campbell

•

4.8

A warm bowl of dal makhni garnished with a swirl of cream, a pat of butter, and chopped cilantro, served with naan on a wooden table in soft natural light

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Dal makhni (also spelled dal makhani) is one of those dishes that feels like it should be complicated because it tastes like it took all day. Good news. It does take a while, but it is not fussy. You soak, you simmer, you stir sometimes, and your kitchen starts smelling like you absolutely know what you are doing.

This version keeps ingredients accessible and the method calm. We build flavor with a quick spice bloom, slow cook the lentils until they turn creamy on their own, then finish with butter, a little cream, and a tiny hit of dried fenugreek leaves for that unmistakable restaurant vibe.

Black lentils, canned kidney beans, onion, tomatoes, ginger, garlic, butter, cream, and spices arranged on a clean kitchen counter under warm light

Why It Works

Natural creaminess: Whole urad dal breaks down slowly, thickening the pot without needing flour or shortcuts.
Big flavor from simple steps: A quick sauté of aromatics plus a gentle simmer gives you depth without drama.
That signature finish: Butter plus cream makes it plush, and kasuri methi (dried fenugreek leaves) adds the “what is that amazing flavor” moment.
Make ahead friendly: Dal makhni tastes even better the next day, which is basically the best kind of recipe.

Pairs Well With

Storage Tips

How to Store Dal Makhni

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. It will thicken as it sits.
Freezer: Freeze up to 3 months. For best texture, freeze before adding the cream, then stir cream in after reheating.
Reheating: Warm gently on the stove with a splash of water to loosen. Stir often and keep the heat low so the dairy does not separate.

Little rescue trick: If it tastes flat after reheating, add a pinch of salt and a tiny squeeze of lemon (optional) or a spoonful of yogurt at the end. Brightness wakes everything up.

Common Questions

What is dal makhni made of?

Classic dal makhni is made with whole black lentils (urad dal) and usually a small amount of kidney beans (rajma), simmered with aromatics, tomato, spices, and finished with butter and cream.

Do I have to soak the lentils?

For the best texture, yes. Soaking helps the lentils cook evenly and turn creamy. If you forgot, you can still cook them, but plan on a longer simmer and more stirring.

Can I make dal makhni without cream?

Absolutely. Skip the cream and finish with extra butter, or use full-fat yogurt stirred in off heat. Coconut milk also works, but the flavor will shift in a slightly sweeter direction.

What can I use instead of kasuri methi?

Kasuri methi is unique, so there is no true substitute. If you do not have it, you can skip it. If you want a little herbal lift, try a tiny pinch of celery leaves or fennel fronds, but keep it very subtle and do not expect the same fenugreek flavor.

Why is my dal makhni not creamy?

Usually it needs one of three things: more time, more stirring, or slightly more water. Keep it at a gentle simmer, stir and lightly mash some lentils against the pot, and let it reduce until thick.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven
Fine-mesh strainer
Cutting board and knife
Wooden spoon or silicone spatula
Measuring spoons
Optional: immersion blender (for a quick partial blend)

I love dal makhni because it is the definition of low chaos, high reward. The first time I made it, I kept lifting the lid like it was going to magically be done in 20 minutes. It was not. But somewhere around the one-hour mark, the lentils started melting into this glossy, brick-red, buttery situation and I stopped hovering. Now it is one of my favorite “let the stove do the work” meals, especially when I want something cozy that still hits with real flavor.

Dal Makhni

(4.8 Reviews)

Prep Time 15 minutes (plus soaking)

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes (plus soaking)

Servings 6

Ingredients

1 cup whole black lentils (urad dal), rinsed well
1/3 cup dried kidney beans (rajma), rinsed well (or 1 cup canned, drained and rinsed)
6 cups water, plus more as needed
1 1/2 tsp kosher salt, divided, plus more to taste
3 tbsp unsalted butter, divided
1 tbsp neutral oil (avocado, canola, or sunflower)
1 medium yellow onion, finely chopped
1 1/2 tbsp ginger, grated
6 cloves garlic, grated or minced
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 to 1 1/2 tsp Kashmiri chili powder (or 1/2 to 1 tsp regular chili powder, to taste)
1 cup tomato puree (or crushed tomatoes blended smooth)
1 1/2 tsp garam masala
1 tbsp kasuri methi (dried fenugreek leaves), crushed between your palms
1/3 cup heavy cream
1 to 2 tbsp water, as needed to loosen
To serve: cooked basmati rice or naan, chopped cilantro, extra butter, lemon wedges (optional)

A bowl of soaked whole black lentils with water drained, sitting beside a fine mesh strainer on a kitchen counter

Instructions

Soak (recommended): In a large bowl, cover the urad dal and dried kidney beans with plenty of water. Soak 8 to 12 hours, then drain and rinse. (If using canned kidney beans, do not soak them. Add them in Step 6.)
Start the simmer: Add soaked lentils and beans to a large heavy-bottom pot with 6 cups water and 1 tsp kosher salt. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook 60 to 90 minutes, stirring occasionally, until the lentils are very tender and the kidney beans are fully cooked. Times vary a lot depending on how fresh your beans are, so go by texture: a rajma bean should mash easily between your fingers or with the back of a spoon. Skim foam if you see it, and top up with a splash of water if the level drops too much.
Build the base: While the lentils simmer, make the masala in a separate skillet (it is simply easier). Heat 2 tbsp butter with the oil over medium heat. Add onion and cook 8 to 10 minutes until deeply softened and lightly golden. Sprinkle in the remaining 1/2 tsp kosher salt to help the onions break down.
Aromatics and spices: Stir in ginger and garlic and cook 1 minute. Add cumin, coriander, turmeric, and chili powder. Stir 30 seconds, just until fragrant.
Tomato time: Add tomato puree and cook 5 to 7 minutes, stirring, until it darkens slightly and thickens. You may see a little fat collecting at the edges when it is ready. That is your flavor checkpoint.
Combine and slow cook: Stir the tomato mixture into the lentil pot. If you are using canned kidney beans, add them now. Simmer uncovered 30 to 45 minutes, stirring often and scraping the bottom and corners (dal loves to stick). Add splashes of water as needed to keep it saucy, not dry.
Make it creamy: Lightly mash some lentils against the side of the pot with your spoon to thicken. (Optional: use an immersion blender for 2 to 3 quick pulses, but keep plenty of whole lentils.)
Finish like you mean it: Reduce heat to low. Stir in remaining 1 tbsp butter, garam masala, and crushed kasuri methi. Stir in cream and cook 2 to 3 minutes, just to warm through. Taste and adjust salt and chili.
Serve: Spoon into bowls with rice or naan. Top with cilantro and an extra little butter if you are feeling luxurious, which you should be. Lemon wedges are optional, but a tiny squeeze can be nice if you want a brighter finish.

Nutrition information is estimated.

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Dal Makhni

Why It Works

Pairs Well With

Recommended

Masoor Dal

Red Lentil Dahl

Chole (Indian Chickpea Curry)

Chole with Chole Masala

Storage Tips

How to Store Dal Makhni

Common Questions

Common Questions

What is dal makhni made of?

Do I have to soak the lentils?

Can I make dal makhni without cream?

What can I use instead of kasuri methi?

Why is my dal makhni not creamy?

Dal Makhni

Ingredients

Ingredients

Instructions

Instructions