We always called it “maa ki dal.” Growing up, I genuinely thought maa meant “mother,” not realizing it stood for maah aka whole black gram. Still, the name fit in my head, because this dal always felt like comfort only a mom could make. Rich, creamy, and slow-cooked in spirit, this Dal Makhani has always been the maharani of dals in our home.
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Dal Makhani isn’t just any ordinary lentil dish. It’s a ROYAL creation that tells the story of Punjab’s rich culinary heritage. Born in the bustling kitchens of North India, this creamy delight has become synonymous with comfort food for millions of people. It’s the perfect combination of humble ingredients transformed into something absolutely EXTRAORDINARY through patience, love, & time.
- Ingredients
- Do I need to soak the dal overnight to make this recipe?
- Instructions
- Common Problems and Solution
- Tips and Tricks for Easy Dal Makhani
- Storage
- How to serve
- Soniya’s Top Tip
- Related
- Instant Pot Dal Makhani Recipe
Ingredients
- Whole black urad dal - gives the creamy, velvety base that thickens naturally as it cooks.
- Rajma (kidney beans) - adds body and that hearty bite so the dal doesn’t feel one-note.
- Onion - builds the savory backbone the makhani flavor sits on.
- Tomato / tomato paste - brings acidity, color, and that signature restaurant-style depth.
- Ginger-garlic - cuts through the richness and keeps the dal from tasting flat.
- Butter - rounds out the flavors and gives the classic silky finish.
- Cream - softens the spices and gives the dal that luxurious feel without heaviness.
- Coriander powder - adds warm, layered aroma right at the end.
- Kashmiri red chili - boosts color without adding too much heat.
- Cumin seeds - adds earthy notes and that essential Punjabi tempering flavor.
- Kasuri methi - ties everything together with a subtle smoky bitterness; the “chef’s secret.”
See recipe card for quantities.
Do I need to soak the dal overnight to make this recipe?
No! One of the best parts of using the Instant Pot is that you don’t have to pre soak your lentils or beans the night before (a minimum of 6-8 hours). If you did already, that’s not a problem either! The Instant Pot can handle cooking both soaked and unsoaked beans and lentils, however the time changes. Soaked dal: 25-30 mins high pressure + natural release. Unsoaked dal: 45-55 mins high pressure + natural release
Instructions
- Sauté the base Turn on Sauté (Normal). Add oil/ghee. When hot, add cumin seeds and bay leaves; let them splutter. Add chopped onion and cook 3-4 minutes until soft. Add ginger-garlic paste Sauté 30-45 seconds.
- Build the masala Add tomatoes and tomato paste; cook 2-3 minutes. Mix in turmeric, red chili powder, coriander powder, 1 tablespoon kasuri methi, and salt. Sauté 1 minute.
- Add dal and water Add rinsed whole / sabut urad and rajma. Pour in water. Stir well and scrape the bottom to prevent burning.
- Pressure cook Seal the lid. Pressure Cook on High for 45 minutes. Let pressure release naturally for 20 minutes, then quick release the rest.
- Make it creamy Open the pot, remove bay leaves, and lightly mash some of the dal against the sides to thicken. Turn on Sauté (Low) and simmer 8-10 minutes until glossy. Stir in cream, (keep some for the end) and adjust seasoning.
- Tempering Heat ghee in a small pan. Add garlic slices; cook until lightly golden. Add ginger, red chili powder, and green chilies; Let it sizzle and pour this over the dal.
- Finish Stir in remaining cream, the reserved kasuri methi (crushed between your palms), and optional butter. Let it sit 5 minutes before serving.
Common Problems and Solution
| Mistake | Result | Solution |
|---|---|---|
| Skipping the spice base (onions/garlic & ginger paste) | Flat flavour, missing depth and aromatics | Don’t rush the masala. I let onions become golden. |
| Adding cream or butter too early or too much | Richness overwhelms, texture becomes too heavy | Add cold cream at the end. Start with moderate amount and adjust per your liking |
| Serving immediately without resting | Flavors haven’t melded; slightly under-developed taste | Let the dal sit off heat for 5 minutes before serving. |
Tips and Tricks for Easy Dal Makhani
Here are some tips and tricks to help you make the best Dal Makhani.
- Use white onions for the best flavor, but yellow works too if needed
- Don’t add cream or butter if you want to keep the recipe vegan
- Use fresh ingredients like ginger, garlic, and tomatoes
- You can make your own tomato puree instead of using tomato paste for even better flavor
Storage
| What you’re storing | How to store | How long it lasts |
|---|---|---|
| Leftovers in fridge | Let cool completely, transfer to airtight container | Up to 4-5 days in fridge. |
| Freezing | Cool fully, portion into freezer-safe containers leaving space for expansion | Up to 3 months frozen. Thaw overnight in fridge before reheating gently on stovetop with splash of water. |
How to serve
Here are some great ways to serve and combine vegetarian Dal Makhani:
- Serve with warm naan , paratha , or roti for scooping up the creamy dal.
- Pair with basmati rice or jeera rice .
- Add a side of cucumber-tomato kachumber salad or vegan raita to balance the richness with fresh crunch.
- Other recipes to serve alongside: saag paneer , vegetable biryani , roasted cauliflower or aloo gobi (spiced potato-cauliflower) to make a full vegetarian meal spread.
- For a party setting: small bowls of dal makhani with garlic naan and pickled onions make for a cozy buffet starter.
Soniya’s Top Tip
Want to Get That Red-Brown Makhani Color (without hours of slow cooking)? Just add a small amount of tomato paste gives the dal that rich color and a deeper, fuller flavor
Related
Looking for other dal recipes like this? Try these:
- Instant Pot Toor Dal with Pot in Pot Rice in 20 minutes
- Rustic and creamy Dhaba style Whole Masoor Dal
- Creamy & Rustic Langarwali Dal (Amritsari dal) Recipe
- Instant Pot Green Moong Dal Recipe for Busy Weeknights
Serve Dal Makhani with
- How to Make Non-Slimy Bhindi Masala in 30 Minutes | Easy Dhaba Style Okra Recipe
- Perfect Jeera Rice
- Homemade Roti / Chapati
- Flaky Homemade Paratha Recipe
Equipment
- Original Grass-Fed Ghee by 4th & Heart, 16 Ounce, Keto, Pasture Raised, Non-GMO, Lactose Free, Certified Paleo
- Rani Kashmiri Chilli Powder
- Rani Turmeric (Haldi) Root Powder Spice,
- Jack’s Organic Kidney Beans (8 PACK) - Filled with Protein & Fiber, Heart Healthy, Low Sodium, Non GMO, BPA Free, Ready-to-Eat, 100% Sustainable Packaging with Easy Open Tearstrip, [13.4oz cartons]
- Rani Fenugreek Leaves Dried, All Natural (Kasoori Methi) 100g (3.5oz) ~ Gluten Free Ingredients | NON-GMO ~ Vegan
- Organic Urad Dal Black Whole 2 Pounds, Black Matpe Beans or Black lentils, USDA Certified Organic - 24 Mantra Organic
- Rani Bay Leaf (Leaves) Whole Spice Hand Selected Extra Large 1.75oz (50g) All Natural ~ Gluten Free Ingredients | NON-GMO | Vegan | Indian Origin (Tej Patta)
Ingredients
- 1.5 cup Black gram dal / whole urad dal
- 1 can Kidney beans
- 2 tablespoon Ghee or oil
- 1 tablespoon Cumin seeds
- 1 Dry bay leaves
- 1 Medium onion finely chopped
- 1 teaspoon ginger Fresh chopped
- 4 Garlic cloves chopped
- 2 tablespoon cilantro Chopped
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 2 Tomatoes finely chopped
- 2 tablespoon tomato paste
- 2 teaspoon Cumin seeds
- 2 teaspoon coriander powder
- 1 tablespoon Dried fenugreek leaves Kasoori methi
- Salt to taste
- 4 cups Water
- ¼ cup Cream optional
Instructions
Sauté the base
- Turn on Sauté (Normal). Add oil/ghee.
- When hot, add cumin seeds and bay leaves; let them splutter.
- Add chopped onion and cook 3-4 minutes until soft.
- Add ginger-garlic paste
- Sauté 30-45 seconds.
Build the masala
- Add tomatoes and tomato paste; cook 2-3 minutes.
- Mix in turmeric, red chili powder, coriander powder, 1 tablespoon kasuri methi, and salt.
- Sauté 1 minute.
Add dal and water
- Add rinsed whole / sabut urad and rajma.
- Pour in water.
- Stir well and scrape the bottom to prevent burning.
Pressure cook
- Seal the lid. Pressure Cook on High for 45 minutes.
- Let pressure release naturally for 20 minutes, then quick release the rest.
Make it creamy
- Open the pot, remove bay leaves, and lightly mash some of the dal against the sides to thicken.
- Turn on Sauté (Low) and simmer 8-10 minutes until glossy.
- Stir in cream,(leave some for the end) and adjust seasoning.
Tempering
- Heat ghee in a small pan.
- Add garlic slices; cook until lightly golden.
- Add ginger, red chili powder, and green chilies;
- Let it sizzle and pour this over the dal.
Finish
- Add in the remaining cream and the reserved kasuri methi (crushed between your palms), and optional butter.
Video
Notes
Soaked Vs Unsoaked Dal
Nutrition
Equipment
- Original Grass-Fed Ghee by 4th & Heart, 16 Ounce, Keto, Pasture Raised, Non-GMO, Lactose Free, Certified Paleo
- Rani Kashmiri Chilli Powder
- Rani Turmeric (Haldi) Root Powder Spice,
- Jack’s Organic Kidney Beans (8 PACK) – Filled with Protein & Fiber, Heart Healthy, Low Sodium, Non GMO, BPA Free, Ready-to-Eat, 100% Sustainable Packaging with Easy Open Tearstrip, [13.4oz cartons]
- Rani Fenugreek Leaves Dried, All Natural (Kasoori Methi) 100g (3.5oz) ~ Gluten Free Ingredients | NON-GMO ~ Vegan
- Organic Urad Dal Black Whole 2 Pounds, Black Matpe Beans or Black lentils, USDA Certified Organic - 24 Mantra Organic
- Rani Bay Leaf (Leaves) Whole Spice Hand Selected Extra Large 1.75oz (50g) All Natural ~ Gluten Free Ingredients | NON-GMO | Vegan | Indian Origin (Tej Patta)
Ingredients
- 1.5 cup Black gram dal / whole urad dal
- 1 can Kidney beans
- 2 tablespoon Ghee or oil
- 1 tablespoon Cumin seeds
- 1 Dry bay leaves
- 1 Medium onion finely chopped
- 1 teaspoon ginger Fresh chopped
- 4 Garlic cloves chopped
- 2 tablespoon cilantro Chopped
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 2 Tomatoes finely chopped
- 2 tablespoon tomato paste
- 2 teaspoon Cumin seeds
- 2 teaspoon coriander powder
- 1 tablespoon Dried fenugreek leaves Kasoori methi
- Salt to taste
- 4 cups Water
- ¼ cup Cream optional
Instructions
Sauté the base
- Turn on Sauté (Normal). Add oil/ghee.
- When hot, add cumin seeds and bay leaves; let them splutter.
- Add chopped onion and cook 3–4 minutes until soft.
- Add ginger-garlic paste
- Sauté 30–45 seconds.
Build the masala
- Add tomatoes and tomato paste; cook 2–3 minutes.
- Mix in turmeric, red chili powder, coriander powder, 1 tablespoon kasuri methi, and salt.
- Sauté 1 minute.
Add dal and water
- Add rinsed whole / sabut urad and rajma.
- Pour in water.
- Stir well and scrape the bottom to prevent burning.
Pressure cook
- Seal the lid. Pressure Cook on High for 45 minutes.
- Let pressure release naturally for 20 minutes, then quick release the rest.
Make it creamy
- Open the pot, remove bay leaves, and lightly mash some of the dal against the sides to thicken.
- Turn on Sauté (Low) and simmer 8–10 minutes until glossy.
- Stir in cream,(leave some for the end) and adjust seasoning.
Tempering
- Heat ghee in a small pan.
- Add garlic slices; cook until lightly golden.
- Add ginger, red chili powder, and green chilies;
- Let it sizzle and pour this over the dal.
Finish
- Add in the remaining cream and the reserved kasuri methi (crushed between your palms), and optional butter.
