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Dal Makhni
Creamy black lentil curry with butter and cream - comfort food at its finest.
20 mins
90 mins
4 people
Punjabi
Black lentils (urad dal)
Soaked overnight
250g
Kidney beans
Soaked overnight
100g
Tomato puree
200ml
Butter
6 tbsp
Heavy cream
150ml
Ginger-garlic paste
2 tbsp
Garam masala
1 tsp
Kasuri methi
1 tsp
🍽️ Overnight soaking
→ Pressure cook for 1 hour
Saves time
🍽️ Heavy cream
→ Evaporated milk
Similar richness, less fat
Pressure cook soaked lentils and beans until very soft (30-40 mins).
💡 Pro Tip: Dal should be mushy, almost paste-like
Make tadka with butter, cumin, ginger-garlic paste.
💡 Pro Tip: Butter tadka is essential for authentic flavor
Add tomato puree and cook until oil separates.
💡 Pro Tip: This takes 3-4 minutes - watch for oil bubbling
Mix dal with tadka, simmer 10 mins, add cream off heat.
💡 Pro Tip: Adding cream off heat prevents curdling
- ✓Soak lentils overnight for best results
- ✓Cook dal until very soft and mushy
- ✓Don't skip butter tempering
- ✓Low and slow simmering is key
- ✓Add cream off heat
- ✓Top with cream swirl when serving
- →With butter naan
- →With basmati rice
- →With tandoori roti