Dal Makhani (Buttery, Curried Lentils)

dal makhani in a bowl

5 from 6 reviews

Dal makhani is curried Indian black lentils and kidney beans cooked in tomatoes, spices, butter and cream. Smooth, rich and intensely flavorful!




  1. Wash and soak the black lentils and kidney beans together in enough water to cover the lentils completely. Keep overnight. Drain the excess water when ready to cook.
  2. Put the onion, ginger, garlic and tomato in a blender along with half a cup water and whiz to get a wet masala.
  3. In a stove-top pressure cooker or instant pot, add the lentils. Tip in the wet masala followed by the powdered spices, salt and 4 cups of water. Pressure cook for 35 minutes.
  4. Release the pressure after 10 minutes, remove the lid and mash the dal slightly with the back of a large spoon. If making the dal in an instant pot, change to saute and add the butter and cream. Cook for 5 minutes and add cilantro leaves right at the end. Serve hot with warm naan or rice.


  1. Whole black lentils are also called black gram, sabut urad or sabut kaali maash. Easily available in Indian stores.
  2. Garam masala can also be found in Indian stores.
  3. It is best to soak the lentils and beans before cooking (6 hours minimum or overnight). I have not included the soaking time in the recipe.


Keywords: dal makhani, Indian lentils recipe, lentils