--- title: "Dal Makhani" id: "3665" type: "recipe" slug: "dal-makhani" published_at: "2026-10-19T12:47:09+00:00" modified_at: "2026-10-19T12:47:09+00:00" url: "https://beestrot.com/recipe/dal-makhani/" markdown_url: "https://beestrot.com/recipe/dal-makhani.md" excerpt: "Dal Makhani" taxonomy_category: - "Dinner" - "Everyday Meals" - "Indian" - "Leisurely (+ 60 min)" - "Main Dishes" - "Meal Prep Friendly" - "Slow Cooking" - "Soups and Stews" - "Vegetables and Produce" - "Vegetarian" --- [by Jean Louis](https://beestrot.com/author/jean-louis/) • 📅 Last modified on October 19, 2026 Table of Contents - [• Recipe Overview](#recipe-overview) - [• Recipe Information](#recipe-metadata) - [• Time & Quantities](#recipe-time-quantities) - [• Method & Ingredients](#recipe-method) - [- Ingredients](#ingredients-section) - [- Instructions](#instructions-section) - [• Storage & Make-Ahead](#recipe-storage) - [• Nutritional & Dietary Information](#recipe-nutrition) - [• Serving & Variations](#recipe-serving) - [• Video to Share!](#recipe-video) # Dal Makhani Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) ![Dal Makhani recipe](https://beestrot.com/wp-content/uploads/2026/10/Dal-Makhani-recipe.jpg "Dal Makhani 1") *[Click here](#image_policy) to learn about our image policy and how to submit your own!* Dal Makhani is the dish that proves patience is a flavor. Originating in Punjab and immortalized at Delhi's Moti Mahal restaurant alongside Butter Chicken, this slow-cooked black lentil stew is traditionally simmered overnight on dying embers. The combination of whole black urad lentils, kidney beans, butter, and cream creates a texture so silky it barely resembles the humble legumes it started as. It's vegetarian soul food at its most luxurious. Difficulty:★★★☆☆(Medium) Budget: 💰💰 Seasonality: Year-round ### Recipe Information [#](#) **Categories:** [Dinner](https://beestrot.com/focus/courses/dinner/) [Everyday Meals](https://beestrot.com/focus/occasions/everyday-meals/) [Indian](https://beestrot.com/focus/cuisines/indian/) [Leisurely (+ 60 min)](https://beestrot.com/focus/time-to-table/leisurely-60-min/) [Main Dishes](https://beestrot.com/focus/courses/main-dishes/) [Meal Prep Friendly](https://beestrot.com/focus/occasions/meal-prep-friendly/) [Slow Cooking](https://beestrot.com/focus/cooking-methods/slow-cooking/) [Soups and Stews](https://beestrot.com/focus/courses/soups-and-stews/) [Vegetables and Produce](https://beestrot.com/focus/ingredients/vegetables-and-produce/) [Vegetarian](https://beestrot.com/focus/dietary-restrictions/vegetarian/) **Tags:** [Aromatic](https://beestrot.com/tags/aromatic/) [Creamy](https://beestrot.com/tags/creamy/) [Earthy](https://beestrot.com/tags/earthy/) [Freezer-Friendly](https://beestrot.com/tags/freezer-friendly/) [Hearty](https://beestrot.com/tags/hearty/) [High-Fiber](https://beestrot.com/tags/high-fiber/) [Make-Ahead](https://beestrot.com/tags/make-ahead/) [Rich](https://beestrot.com/tags/rich/) [Savory](https://beestrot.com/tags/savory/) [Spicy](https://beestrot.com/tags/spicy/) **Religious Considerations:** Vegetarian; Halal-friendly **Recipe Source:** Traditional Indian Recipe Print this Recipe ### Time & Quantities [#](#) **Preparation:** 20 mins **Cooking:** 180 mins **Total:** 200 mins **Serves:** 6 **Preparation-to-Cooking Ratio:** 0.11Quick prep, long cook time. Great for hands-off cooking. ### Method & Ingredients [#](#) **Required Equipment:** Large heavy-bottomed pot or Dutch oven, wooden spoon [Zulay Kitchen 6-Piece Wooden Cooking Spoons](https://www.amazon.com/dp/wooden%20spoon/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/wooden%20spoon/?tag=testtag-20) [Silicone Spatula Turner Set of 3](https://www.amazon.com/dp/B09WY2M47F/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B09WY2M47F/?tag=testtag-20) [Syntus 2 Pack Adjustable Bib Apron Waterdrop Resistant](https://www.amazon.com/dp/B01M8PHD4B/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B01M8PHD4B/?tag=testtag-20) [Kitchen Timer for Cooking](https://www.amazon.com/dp/B0D177ZCSC/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B0D177ZCSC/?tag=testtag-20) [MegaWise Pro Titanium Hand Blender](https://www.amazon.com/dp/B09P8CFQRS/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B09P8CFQRS/?tag=testtag-20) [Spring Chef Heavy Duty Ice Cream Scoop](https://www.amazon.com/dp/B01CX2EZ3K/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B01CX2EZ3K/?tag=testtag-20) **Cooking Method:** Slow Cooking #### Ingredients - 1.5 cups whole black urad lentils (sabut dal / soaked overnight) - 1/2 cup red kidney beans (canned / drained) - 3 tbsp butter - 2 tbsp oil - 1 large onion (finely diced) - 4 garlic cloves (minced) - 1 tbsp fresh ginger (grated) - 2 tsp garam masala - 1 tsp cumin - 1 tsp coriander powder - 1 tsp chili powder - 1/2 tsp turmeric - 1 can (14 oz) crushed tomatoes - 1/2 cup heavy cream (plus more for finishing) - 2 tbsp butter (for finishing) - salt to taste - fresh cilantro and a swirl of cream for garnish #### Instructions 1. Pressure cook or boil soaked urad lentils until completely soft, about 45-60 minutes. They should be mashable between your fingers — if they still have any resistance, keep going. Half-cooked lentils are the enemy of great dal makhani. 2. In a heavy-bottomed pot, heat butter and oil over medium heat. Sauté onion until deep golden, about 12 minutes — take your time, these onions are the flavor backbone. 3. Add garlic and ginger, cook 2 minutes. Add all dry spices and stir 1 minute until toasted and fragrant. 4. Add crushed tomatoes and cook down for 15 minutes, stirring frequently, until the oil separates slightly from the masala — this tells you the raw tomato taste is gone and you're building real depth. 5. Add cooked lentils and kidney beans. Mix well, mashing some lentils against the pot wall to thicken the sauce naturally. 6. Add 1 cup water and simmer on very low heat for 2 hours, stirring every 20 minutes. The long simmer is non-negotiable — this is where the magic happens. Put on a podcast. 7. Stir in cream and finish with cold butter cubes stirred in off the heat for that glossy, restaurant finish. 8. Serve garnished with a swirl of cream and fresh cilantro. ### Storage & Make-Ahead [#](#) **Storage Advice:** Refrigerate up to 5 days. Flavor improves significantly the next day as the spices meld further. Reheat with a splash of water over low heat. **Make-Ahead & Freezing Tips:** Excellent for freezing, up to 3 months. The texture holds well. Freeze before adding the cream garnish; add fresh cream when reheating. ### Nutritional & Dietary Information [#](#) **Nutritional Information:** - **Calories:** 380 - **Protein:** 16g - **Fat:** 18g (Saturated: 9g) - **Carbohydrates:** 42g (Fiber: 12g / Sugar: 6g) - **Vitamin A:** 14% DV - **Vitamin C:** 10% DV - **Calcium:** 15% DV - **Iron:** 25% DV **Allergen Information:** Contains dairy (butter / cream). Gluten-free. **Dietary Information:** Gluten-free and vegetarian as written. Not suitable for dairy-free or vegan diets without substitutions. ### Serving & Variations [#](#) **Serving Suggestions:** Serve in a deep bowl with hot naan or jeera rice. A small dish of raw sliced onion with lemon juice and a green chili on the side is the Punjabi way. **Wine or Drink Pairing:** A medium-bodied Grenache from Châteauneuf-du-Pape echoes the earthy lentils and spices. For a white, an oaked Chardonnay from Burgundy matches the creamy richness note for note. **Possible Recipe Variations:** Beestrot Signature: For the last 30 minutes of simmering, nestle a piece of charred charcoal (food-grade) in a small foil cup on top of the dal and cover, the smoke infuses the dish with a tandoor character that's genuinely transformative. Variations: Slow Cooker Dal Makhani, combine all ingredients in a slow cooker on low for 8-10 hours. Dal Tadka, use yellow split lentils for a quicker and lighter version. Vegan Dal Makhani, replace butter and cream with coconut cream and vegan butter for a surprisingly faithful result. **Additional Notes:** The 2-hour simmer is what separates dal makhani from ordinary lentil soup. Don't shortcut it, the breakdown of the lentils creates the characteristic thick and velvety texture. Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) Disclosure: This recipe may contain affiliate links. This means we may earn a commission if you click on a link and make a purchase at no extra cost to you. This applies to featured Amazon products or any other Beestrot's partners. I only link to products I would actually use in my own kitchen. Thank you for your support! Jean Louis. ## Leave a Reply [Cancel reply](/recipe/dal-makhani/#respond) You must be [logged in](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fdal-makhani%2F) to post a comment. ### Encore! 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