Dal makhani recipe is one of the most loved North Indian dishes. Rich, creamy, and full of comforting flavors, this dish is often associated with restaurant meals.

But the truth is that you can easily make a delicious dal makhani at home using simple ingredients.

This easy dal makhani recipe is my own homestyle version that I make regularly for my family. It is slow cooked so the lentils turn naturally creamy and flavorful.

If you have ever wanted to try making dal makhani at home, this recipe will guide you step by step recipe recipe.

About Dal Makhani Recipe:

Dal makhani is traditionally made with whole black urad dal and rajma.

The lentils are slow cooked for a long time until they become soft and creamy. Butter, cream, and spices are then added to give the dish its rich flavor.

In this homemade dal makhani version, I also use a small quantity of chana dal.

This gives the dal a beautiful texture and slightly thick consistency. The recipe uses simple pantry spices and a slow cooking method that brings out the best flavor.

Even though dal makhani is often seen as a restaurant dish, this easy dal makhani recipe shows that it can be made comfortably at home.

Serving Suggestion:

This creamy dal makhani recipe pairs beautifully with many Indian dishes.

You can serve dal makhani with:

• Jeera rice
• Steamed basmati rice
• Butter naan
• Tandoori roti
• Lachha paratha

A simple combination of dal makhani and jeera rice makes a complete and satisfying meal.

Storage Suggestion:

• Dal makhani actually tastes even better the next day.
• Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
• When reheating, add a little hot water or milk to adjust the consistency because the dal thickens as it cools.
• You can also freeze dal makhani for up to one month.

Pro Tips:

• Soaking the lentils properly helps them cook faster and improves texture.
• Slow cooking is the key to getting a creamy dal makhani.
• Grinding a small portion of the dal helps create a thick and smooth consistency.
• Always cook the dal on low flame during the final stage for better flavor.

Why You Should Try This Dal Makhani Recipe:

There are many reasons to try this homemade dal makhani.

• It is simple to prepare with basic ingredients.
• The slow cooking makes the dal naturally creamy.
• It tastes rich and comforting.
• Perfect for family meals or special dinners.
• A great recipe for anyone wanting to learn how to make dal makhani at home.

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Basic Ingredients Used to Make Dal Makhani Recipe:

Understanding the role of each ingredient helps you appreciate why this dal makhani recipe develops such a rich and comforting flavor. Every ingredient contributes either to the texture, aroma, or depth of the dish.

Whole Black Urad Dal (Sabut Urad Dal) : This is the main ingredient of dal makhani. Whole black urad dal becomes soft and creamy when slow cooked, which gives the dish its signature thick texture. It also absorbs the spices very well, making the dal rich and flavorful.

Rajma (Kidney Beans): Rajma adds body and heartiness to the dal. When cooked with urad dal, it creates a beautiful balance of texture. Rajma also helps make the dal slightly thicker and more satisfying.

Chana Dal: A small quantity of chana dal is used in this homemade dal makhani to enhance the texture. It naturally thickens the dal and adds a mild nutty flavor that blends beautifully with the other lentils.

Whole Spices (Bay Leaf, Cinnamon, Black Cardamom, Cloves): These whole spices are added while cooking the lentils. They slowly release their aroma into the dal and create a deep, warm flavor base that makes the dish taste more complex and comforting.

Fresh Ginger and Green Chilli: Ginger adds warmth and a slight sharpness to the dal, while green chilli gives a mild heat. Together they bring freshness and balance to the richness of the dish.

Onion: The onion paste used in the tempering forms the base of the gravy. When cooked properly, it adds sweetness and depth that complements the lentils.

Tomato Puree: Tomato puree provides the mild tanginess that balances the richness of butter and cream. It also helps build the thick, flavorful masala that coats the dal.

Milk: Milk is used to give the dal a smoother and creamier texture. It softens the spices and helps create the signature richness expected from a creamy dal makhani recipe.

Butter: Butter is one of the defining ingredients of dal makhani. It adds richness, flavor, and that silky finish which makes this dish so comforting.

Fresh Cream: Cream is added at the end to enhance the smooth texture and luxurious taste of the dal. It gives the dish its restaurant-like richness even when making dal makhani at home.

Dry Fenugreek Leaves (Kasuri Methi): Kasuri methi adds a slightly smoky and earthy aroma. Even a small quantity dramatically improves the overall flavor of the dal.

Spice Powders (Turmeric, Coriander Powder, Red Chilli Powder, Kashmiri Red Chilli Powder, Mango Powder, Ginger Powder, Garam Masala): These spices build the flavor profile of the dish. Coriander powder adds body, chilli powder brings heat and color, mango powder adds mild tanginess, and garam masala gives the final aromatic touch.

Together, these ingredients create a balanced combination of creaminess, warmth, and depth, making this easy dal makhani recipe a comforting dish that is perfect for family meals.

How to Make Dal Mahani Recipe:

Let us learn how to make Dal Makhani Recipe with my easy to follow step by step method.

You can download the below recipe card for easy reference.

Cook ModePrevent your screen from going dark

• 1/2 cup Whole Black Urad Dal
• 1/4 cup Rajma
• 1/8 cup Chana Dal
• 1-2 Bay Leaf
• 1 Cinnamon Stick
• 1 Black Cardamom
• 4-5 Cloves
• 1/2 Cup Full Fat Milk
• 1- Inch Ginger Thinly Sliced
• 1-2 Green Chilli

To Temper

• 1 – Onion large size
• 1/2 cup Tomato Puree
• 1/2 cup Cream
• 1/2 cup Butter
• 2 tbsp Oil / Ghee
• 1 tbsp Ginger-garlic paste
• 1/2 tsp Turmeric powder
• 3 tsp Coriander Powder
• 1/2 tsp Red Chili Powder
• 1 tsp Kashmiri Lal Mirch Powder
• 3/4 tsp Mango Powder
• 1/2 tsp Ginger Powder
• 1/2 tsp Garam Masala
• 2 tsp Dry Fenugreek Leaves
• to taste Salt

• Soak some whole black lentil and rajma together for about 6 to 8 hours or overnight.

• Soak chana dal separately as well in a separate bowl overnight.

• Pressure cook chana dal separately for about 4-5 whistle on high flame. Once done let the pressure released on its own.

• Once chana dal gets cooked well, mash the chana dal properly.

• Add black cardamom, bay leaf, cinnamon stick, cloves and salt.

• Now add soaked black urad dal and rajma to it.

• Add an ample amount of water and pressure cook everything together for 10 to 11 whistle.

• Once done, let it open on its own.

• Now take out 1/4 quantity of cooked dal in a bowl and let it cool down. (leave the rest of the dal in the pressure cooker itself)

• Once it gets cold add the cooked dal in a mixer grinder and grind it until smooth.

• Now keep the pressure cooker on the stove again on a low flame.

• Add the ground paste of dal in it.

• Add some slit green chilli and roughly sliced ginger to it.

• Add some water and mix everything well and cover.

• Now cook for about 45-50 minutes on a low flame stirring in between.

• When you see that the bubbles are getting smaller and dal has reduced and thickened turn the flame off and let it cool down.

• By the time dal is getting cold make a paste of onion.

• Now take a bowl to add some coriander powder, mango powder, red chilli powder, Kashmiri red chilli powder, ginger powder and garam masala powder.

• Take a kadhai or a large pot, add some ghee or oil to it.

• Add the onion paste and cook them until it is well cooked.

• Add some turmeric powder and ginger garlic paste and cook well.

• Now add tomato puree and salt to it and cook until the oil starts separating from sides.

• Now add the ground spice mix and cook for few more minutes.

• Now add some milk and water and let it boil.

• Its time to add cooked dal and cover with the lid.

• Cook for about 15-20 minutes.

• Now add fenugreek leaves and butter to it. Mix well.

• It’s time to turn off the flame and add fresh cream.

Nutrition Facts

Dal Makhani Recipe

Amount Per Serving

Calories 512
Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 23g144%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 13g

Cholesterol 98mg33%

Sodium 267mg12%

Potassium 326mg9%

Carbohydrates 26g9%

Fiber 8g33%

Sugar 6g7%

Protein 10g20%

Vitamin A 1597IU32%

Vitamin C 9mg11%

Calcium 110mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Frequently Asked Question About Dal Makhani Recipe:

My Recommended Product:

For recipes like dal makhani that need slow cooking and regular stirring, using a good heavy-bottom kadai makes a big difference.

A sturdy kadai helps in even heat distribution and prevents the dal from sticking or burning at the bottom. It also allows the flavors to develop properly when cooking on low flame for a longer time.

I personally prefer using a thick-bottom kadai that can hold heat well and is easy to handle.

If you are planning to make dishes like dal makhani, curries, or sabzi regularly, investing in a good quality kadai is definitely worth it.

You can check out the one I use on my Amazon page, where I have shared my favorite kitchen tools and cookware.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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