Creamy and Classic Dal Makhani


I can eat this everyday!

Trust me even you won’t be bored because not only is it so creamy good but also very tasty. I love Dal Makhani so much! Dal makhani or ”Buttery Lentils” is a popular dish originating from the Punjab region of the Indian subcontinent. The primary ingredients in dal makhani are whole black lentils and red kidney beans, butter and cream along with some spices to give it the right kick. The richness and so creamy texture of this Dal is what makes you so in love with it. You can find it at any typical Indian restaurants to order or you can also make your own at home. The best thing about making it at home is that you are free to make how much you want. Being such a greedy Dal Makhani person, I normally make quite a lot and refrigerate to be used later on. Like I pre-boil the lentils and store them in the fridge.Then later on whenever I feel like having some Dal for lunch, I just take some out,sauteed and add some cream and voila I am done. It is very easy to make and requires only few ingredients at home in order to get it to taste like that in restaurants.

Having eaten out quite a few times at some Indian restaurants lately, I grew so fond of this Dal. And to be honest sometimes I would just go to eat the Dal along with some hot Naan breads.Because not only is it such a hearty meal but also very fulfilling. But well you can’t always eat out no matter how amazing it sounds. So it was about time I make my own and I don’t think I will order this out again. Dal Makhani is best served with white fluffy rice or you can also add some cumin seeds to your rice and make it more flavoursome. Else you can always eat it with hot parathas (Flatbreads) or Naan breads. I have tried this recipe at home a couple of times and this is the best version of it so far in terms of restaurant style Dal Makhani.

Serves 5

Preparation time : 10 mins

Cooking time : 50 mins


  • 2 cups of Red Kidney Beans
  • 1 cup of Black Lentils
  • 3 cups of diced Tomatoes
  • 1 cup of finely chopped Onions
  • 1/2 a cup of Cooking Cream or Full Fat Cream
  • 1 tsp of Cumin seeds
  • 1/2 a tsp of Cinnamon powder
  • 1 tsp of Garlic/Ginger paste
  • 1/2 a tsp of Red chilli powder
  • 1/2 a tsp of Tumeric powder
  • 2-3 Cloves
  • 2 Cardamom pods
  • 3 tsp of unsalted Butter or Ghee (Clarified butter)
  • Salt to taste
  • Coriander Leaves
  • Water



  • Soak your beans and lentils overnight if you’re going to make that for lunch. It is best soaked overnight for a more creamy texture but then you can still soak it early morning if you’re planning to make it for dinner.
  • Place the soaked lentils and beans in a pressure cooker with 1ltr of water and leave it to slow cook for around 25 mins or so until mushy and soft.
  • Reserve for later.


  • Heat your pan and when medium hot add your butter.


  • When all the butter has been melted,add your cinnamon,cardamom,cloves and ginger as well as garlic to the latter.


  • Next add the finely chopped onions as well as tomatoes to the spice mix.


  • After having sweat all the tomatoes and onions, reducing the mix to a paste.
  • Then add your cooked lentils and beans to the paste and salt accordingly.
  • Next add the tumeric powder and cover to simmer.


  • After 15 mins, the Dal will start to look more creamy and consistent.(As shown below).
  • Add the cream to the Dal and give it a good stir.
  • Cover and leave to simmer some 15 mins more while stirring from time to time to avoid the Dal to stick to your pan.


  • Remove and leave to cool down so that it develops a better taste.



I can’t wait to finish writing this off and go make myself some Dal again. They love it so much at mine especially with flatbreads and a nice grilled chicken on the side. But then I can do without the chicken so much this is finger licking good. As it cools off,it develops a more creamy taste and the richness of the cream does stand out with each bite. If you love Indian food then I am sure you know about this Dal.It is a classic and so highly recommended at any Indian restaurant you go.

Is there any other Indian take outs you love and would like me to try next? Or what are your most favourite Indian foods or Dal that you are fond of. I would love to know and be part of your little greedy addictions. I am so greeeddddyyyy for Dal, every single Dal may it be Tarka Dal,Chole Dal,Moong Dal Tarka,Sambar Dal and oh so many that the list goes on.

Hopefully you will make it at home too and do not forget to send me a picture to

I will upload on my Twitter.

See you soon for yet another delicious food post.

32 thoughts on “Creamy and Classic Dal Makhani

  1. I used to eat that a lot when I was in India. Mine was store-bought though! 🙂 Will definitely look up your recipe when I decide to cook dal makhani.


  2. This recipe looks like a great non-meat option with the flavours of my favourite butter chicken. Thanks for posting! As for other Indian take out favourites, would you consider writing an aloo gobi post?


    1. Awww thank you so much love.. 😘😍 Yes goes so well with butter chicken which reminds me I need to make a food post for that too..😄 I already have one food post on Aloo Gobi love.Type Cauliflower on the search box..You will get Cauliflower Potato Curry as well as Cauliflower Lamb Curry 😉😀 Let me know how yoy find them x

      Liked by 1 person

    1. Hey Dinesh, thank you for leaving a few words of support on the blog. I would suggest an almond paste to be honest. Like soak almonds overnight and then blend the almond with the soaked water. Add to the dal for that rich taste. Hope it helps x

      Liked by 2 people

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