Dal Makhani Recipe – Traditional Slow Simmered
Dal Makhani is without question my favourite Indian dish, and Iam far from alone in that. This rich, buttery, deeply spiced black lentil curry from the Punjab region of North India is one of those dishes that once you’ve had a properly made version, you spend years trying to recreate at home.
The name translates simply as “buttery lentils” (makhan means butter in Punjabi) which tells you exactly what you’re dealing with. This is not a dish to eat every day. It is indulgent, rich and deeply satisfying, the kind of thing you make when you want to genuinely impress people or treat yourself to something comforting.
The frustrating thing about Dal Makhani in the UK is that it’s genuinely rare on restaurant menus. Your average ‘curry house’ tends not to serve it. It is time-consuming to make properly and doesn’t lend itself to the quick-turnaround model of a busy restaurant. Go to India and it’s everywhere, from roadside dhabas to five-star hotel restaurants, each version slightly different but all sharing that characteristic slow-cooked depth.
The secret to the amazing taste is time. There is no shortcut to a great Dal Makhani. The lentils need 5 hours minimum to cook at a very low simmer for the flavours to develop and meld. In India, dal makhani was/is traditionally cooked overnight on a dying coal fire – 8-12 hours at very low heat. This recipe is the traditional long hob method. If you’d prefer a more practical weekday approach, our slow cooker version gives excellent results with much less active cooking time.
What is Dal Makhani?
Dal Makhani is a North Indian lentil dish made from whole black urid lentils (also called black gram or whole black lentils) slow cooked with a small proportion of channa dal (split chickpeas), butter, cream, tomatoes and spices. It originated in the Punjab region and is now one of the most iconic dishes in Indian cooking.
The two types of lentil give the dish its characteristic flavour and texture. The whole urid lentils provide an earthy, slightly nutty base that becomes silky and almost creamy after long cooking. The channa dal adds body and a subtle sweetness. Together with butter, ghee and cream they create a sauce of remarkable richness.
The key distinction between Dal Makhani and similar dishes is the whole black lentil — other dals use red lentils (masoor), yellow split peas (channa) or mixed lentils. If you’re looking for the specific urid lentils this recipe requires, they’re available in most Asian supermarkets and online on Amazon – look for “whole black lentils” or “urid dal whole”.
Dal Makhani – Traditional Recipe
Ingredients
Method
- Wash then soak the urid lentils and channa dal in plenty of cold water overnight (at least 8 hours). This significantly reduces cooking time and improves texture.
- Drain and rinse the soaked lentils. Place in a bowl with a little water and two teaspoons of salt. Rub together for a minute then rinse thoroughly several times. This cleans the lentils and removes surface starch.
- Place the cleaned lentils in a large, heavy-bottomed pot. Cover with cold water and bring to the boil. Boil vigorously for 10 minutes, skimming off any foam that rises to the surface. Drain and set aside.
- Return the pot to the heat. Add the vegetable oil and when hot fry the ginger paste for 2 minutes, stirring constantly, until fragrant.
- Add the red chilli powder and tomato purée. Stir well and cook for 3-4 minutes until the tomato purée darkens slightly and the oil begins to separate.
- Add the drained lentils back to the pot along with the ghee, butter and salt. Pour in enough water to cover generously — approximately 600-800ml.
- Bring to a boil then reduce to the lowest possible simmer. Cook uncovered for at least 5 hours, stirring every 30-45 minutes and adding small amounts of water if the dal becomes too thick. The longer it cooks, the better it tastes — 7-8 hours is ideal if time allows.
- The dal is ready when the lentils are completely soft and breaking down, and the sauce has thickened to a rich, creamy consistency. The colour should be a deep reddish-brown.
- Just before serving, stir in the double cream and crumble in the kasuri methi between your palms (crushing releases more flavour). Taste and adjust salt.
- Serve hot with naan, roti or plain basmati rice.
Notes
- Overnight soaking is important — don’t skip it. Unsoaked lentils take significantly longer and may never fully soften
- The lowest possible simmer is key. The dish should barely bubble — a vigorous simmer drives off liquid too quickly and doesn’t develop the same depth of flavour
- Use a heavy-bottomed pot or cast iron casserole to distribute heat evenly and prevent catching
- The dal thickens significantly as it cooks and will continue to thicken as it cools. Add water as needed during cooking
- Kasuri methi (dried fenugreek leaves) is available from Asian supermarkets and gives a distinctive flavour that is hard to replicate. Worth seeking out
- For a slow cooker version of this recipe see our Dishoom Black Daal slow cooker recipe
Getting Dal Makhani Right: Our Tips From Experience
The overnight soak is not optional. Whole urid lentils are dense, hard and very slow to hydrate. Starting with unsoaked lentils can add 2-3 hours or more to the cooking time and the texture is rarely as good. Fill a bowl with cold water, add the lentils the night before and leave on the counter.
A heavy-bottomed pot makes a real difference. Dal Makhani cooked in a thin pan is at constant risk of catching and burning on the bottom, particularly during the long simmer. A cast iron casserole or very heavy stainless steel pot distributes heat more evenly and holds temperature steadily at low settings. Worth using the best pot you own.
The lowest simmer your hob can manage. If your hob runs hot on its lowest setting, use a heat diffuser. The dal should barely move, just the occasional slow bubble. Too vigorous a simmer drives off liquid too quickly and the lentils don’t develop the same melting quality.
Stir regularly but not constantly. Every 30-45 minutes give the dal a thorough stir, scraping the bottom of the pot. This prevents catching and incorporates the butter and ghee as they melt into the liquid. During stirring is the time to check consistency and add water if needed.
It will look wrong for the first two hours. The first hour or two the lentils look like they are sitting in thin brown/grey soup – not very appealing. By hour three/four the liquid has thickened and the lentils are beginning to break down. By hour five it looks like the dish it is. Trust the process.
Season at the end rather than the beginning. The dal reduces significantly during the long cook, concentrating salt. Season conservatively at the start and adjust properly at the end when you can taste the final dish.
The kasuri methi is important. Dried fenugreek leaves might seem like a minor ingredient but they add a distinctive slightly bitter, herbal note that is a key part of the dish’s character. Crush them between your palms before adding to release more flavour. Available from Asian supermarkets and from amazon online.
What to Serve With Dal Makhani
Naan bread. The classic. The rich, buttery dal is made for scooping with warm bread. Garlic naan or plain naan both work beautifully.
Plain basmati rice. A bowl of simply cooked basmati rice alongside the dal is one of the most comforting combinations in Indian cooking. Cook the rice simply so the dal remains the star.
Roti or chapati. The everyday Indian choice. Thinner and lighter than naan, with a slight wholemeal flavour from the atta flour.
Lime pickle. A small spoonful of our lime pickle on the side cuts through the richness of the dal beautifully. The sharpness and spice is the ideal counterpoint.
As part of a wider Indian spread. Dal Makhani works well alongside tandoori dishes, a dry vegetable curry (aloo gobi or saag), raita and rice for a more elaborate meal. See our tandoori marinade recipe for the natural companion dish.
FAQ
What is the difference between Dal Makhani and Dal Bukhara?
Dal Bukhara is often considered the restaurant version of Dal Makhani. It is traditionally made only with whole urid lentils (no channa dal), cooked overnight for 18+ hours and very generous with the butter and cream. Dal Makhani typically includes a small proportion of channa dal and has a slightly less intensely rich character.
Why won’t my lentils soften?
The most common cause is forgetting to soak overnight. Whole urid lentils are very dense and need extended hydration. The second most common cause is using old lentils. Older dried lentils (more than a year past their packaging date) often never fully soften regardless of cooking time. Buy from a busy Asian supermarket with high stock turnover. P. Milo in our comments had this experience with Natco brand lentils — switching to a different brand resolved the issue.
Can I make Dal Makhani in a slow cooker?
Yes. For a weekday cook this is a very practical approach. See our dedicated slow cooker Dal Makhani recipe which uses a microwave pre-cook followed by a full slow cooker session. The results are excellent and significantly more hands-off than this hob method.
Can I use a pressure cooker?
Yes. A pressure cooker dramatically reduces the cooking time for the lentils. Cook at full pressure for 20-25 minutes to soften the lentils, then release pressure, add the remaining ingredients and simmer for a further 30-45 minutes to develop the flavour. The results are good but the long hob simmer still produces a superior depth of flavour if time allows.
How long does Dal Makhani keep?
3-4 days in the fridge, tightly covered. The dal thickens significantly on cooling – add a splash of water when reheating and stir well. Dal Makhani also freezes well for up to 3 months. The real answer is not long at all in our house!
What are whole black lentils called in Asian supermarkets?
Look for “urid dal whole”, “urad dal whole”, “whole black gram” or “sabut urad.” All refer to the same thing – whole un-hulled black lentils. Avoid split urid dal (which is white/cream coloured) as that is a different ingredient producing a different dish.
Is Dal Makhani vegetarian?
Yes — this recipe is vegetarian. For a vegan version, substitute the butter with coconut oil or vegan butter, and replace the cream with coconut cream. The flavour profile changes somewhat but the result is still very good.
More Traditional Indian Recipes
Dishoom Black Daal — Slow Cooker Version — our slow cooker adaptation of the famous restaurant dal makhani. More hands-off than this recipe, equally delicious.
Indian Rasam Recipe — a light South Indian tamarind broth, the perfect contrast to the richness of dal makhani.
Tandoori Marinade Recipe — our go-to marinade for tandoori chicken or lamb. The natural companion dish for a dal makhani feast.
Lime Pickle Recipe — the classic Indian condiment that cuts beautifully through the richness of this dal.
Hi Chilli King
Gave this recipe a shot yesterday as a treat for my daughter who is a veggie, but unfortunately even though I put it in the slow cooker for 4 hours and then simmered on the oven for a further 5 hours it turned out nothing like your photo and no matter what I tried to do to rescue it, eventually it had to consigned to that great food bin in the sky. The only thing I did different to your recipe was to use hot red chilli powder to add a bit of bite. But there you go , can’t win them all and hopefully it will turn out better next time.
Cheers…..P. Milo…..
P.S Would it be possible to say how many people your recipes should serve. Thanks again and keep up the good work.
P.Milo – Sorry to hear this didn’t work out. The first time i tried it I had the same issue – the daal just wouldn’t cook no matter how much I boiled it in the pressure cooker. I ended up putting it down to a bad batch of daal. I think I was using Natco daal. When I switched to a different brand it worked a treat. I’ll have a look tonight and let you know which variety I use as it’s slipped my mind.
Hi Chilli King
Going to have a go at the Dal Makhini this week. Excuse my ignorance on this but just wondering when you say 1 1/2 tins of tomato puree, are you using a certain size tin or do you judge the amount by weight or by how many people you are cooking for?
Regards……..P. Milo……
Hi Chilli King……
Fancy giving this recipe a go. Instead of bringing everything to a very low simmer for 5 hours, would it be possible to use a slow cooker instead ? If so any idea how long it would take to cook ?
From the inept but willing to learn…………P. Milo…….
P.S…… Just overwintered my chilli plants and will be making some of your chilli oil with my remaining green Scotch Bonnets. Will let you know how things turn out. Cheers….
P. Milo – A slow cooker would be ideal for Dal Mahani. I’m not really sure how long would be best however the longer the better for this recipe. I’d say 12 hours wouldn’t be over doing it. In India they cook this dal over night as the longer it is cooked, the better it tastes. This is my favourite Indian dish by a long way!
Good luck with the chili oil!