A Dish Loaded with oodles of Butter & Cream – Dal Makhani (Taste of North India)


Dal Makhani is one of the most popularly lentil dish in India. Although, it is originated in Punjab (North India). It is Loaded with Butter and Cream and India’s most loved dal. Thanking all Punjabis for coming up with delicious, flavourful, hefty amounts of ghee and loaded with butter and cream. It is one of the most delectable creation and making it global phenomenon known as Dal Makhani.

It has perfect blends of lentils, spice, bit of sourness and creaminess is what make the dish as delicious one. It is served with garlic naan, roomali roti, or with Jeera Rice. It tasted so well when it served with Garlic Naan.

I am Sharing the recipe of Dal Makhani as step by step and what are ingredients that is needed to make one of the most delicious Dal Makhani.  

What are Ingredients that are to needed to make delicious dal makhani?

  • Whole Urad Dal (Black Lentil)
  • Amul Fresh Cream/ Homemade Malai
  • Clarified Butter
  • Kashmiri Red Chilli Powder
  • Salt
  • Ginger Garlic Paste
  • Fresh Tomato Puree
  • Dried Fenugreek Leaves (Kasuri Methi)
  • Garlic Water
  • Butter
Recipe Card of Dal Makhani, loaded with oodles of butter & Cream
Image Editor - Yash Bhavsar (Copyright Infringement)

Preparations of Dal Makhani:

  • Soak 250 grams of whole urad dal (Black Lentils) overnight in enough of water for 8-9 hours.
  • Rinse lentils a couple of times. 
  • Drain them properly and in 2 litre pressure cooker add lentils, water and stir them properly. 
  • Pressure the cooker for 1 to 2 whistles on high flame and remove urad dal out of cooker and check whether it has become bit soft and cooked.   
  • I recommend not to whistle more than 2-3 times. If you don’t want dal Makhani skin should remove out. And yes, if the skin of whole urad dal removes then it will become a mash and juicy type. We don’t want skin of urad dal to remove. We want Urad Dal to stay as it is but, it should be bit soft.
  • Now remove urad dal from pressure cooker and pour into Kadai and simmer on low heat for long time. You will get best flavours of dal if you let it simmer on low heat and that enhances the flavour of dal and make it super delectable. 
  • The starch that is form due to boiling of urad dal should be remove by every minute.
  • Now add ½ cup of garlic water in kadai and mix it well with urad dal. (Recipe of Garlic Water is given below)
  • I recommend to simmer dal on low heat for an hour or two. 
  • Now, take small kadai heat it and add 3 table spoons of clarified butter in it.
  • Add, 2 table spoon of ginger garlic paste and heat it.
  • Add, 3 table spoons of Kashmiri lal mirchi powder (bit spicy powder)
  • Add, 1 cup of water in hot kadai.
  • Add, salt as per taste
  • Add, fresh tomato puree in kadai and Sauté it properly until the oil from tomato is release out and masala get well mixed (Recipe of fresh Tomato puree is given below)    
  • Now, where your dal is simmering on low heat kadai add 4 table spoon of butter in it and mix it well or else add homemade Malai.
  • Now, pour the cooked tomato puree and masala into whole urad dal Kadai and stir it well and add 1 cup of water in it.   
  • Stir and continue to cook on lowest heat around 20-30 minutes
  • Add 2 table spoon Amul fresh cream and mix it well
  • Now for tadka in dal makani take small tadka pan and heat it well
  • Add 2 table spoon of clarified butter and heat it while
  • Add 1 table spoon kasuri methi (dried fenugreek leaves) and heat it while
  • Add 1 table spoon Kashmiri lal mirchi powder in tadka pan
  • Add half cup of water in tadka pan so that flavours remain as it is in it
  • Now, pour the tadka in Dal Makhani and mix it well
  • Finally, Add the 2-table spoon Butter in Dal Makhani                   
  • Garnished your dal makhani with fresh cream and butter
  • And your delicious creamy buttery dal makhani is ready to eat

Serve your flavourful and delectable hot dal makhani with roomali roti, garlic naan or with jeera rice and enjoy the creamy buttery loaded dal makhani with your families

Here, its a Insta Reels of Dal Makhani- Kindly Check out this reel. Just Click on Reels of Dal Makhani & it will directly take you to reels of dal Makhani in Instagram.

Dal Makhani served with roti
Image By - Yash Bhavsar ( Flavours Of India Blog) Dal Makhani

Recipe of Tomato Puree:

  • Take 4-5 fresh red Tomato, that are bit sour and rinse them in water.
  • Cut tomato into pieces with knife
  • Boil the tomato on medium flame for around 3-4 minutes.
  • Turn off flame. Remove tomato from hot water and transfer to it cold water for 2-3 minutes and drain the water and peel the skin of the tomato.  
  • Cut them into halves and remove the stem    
  • Pour tomato in blender or mixer grinder
  • Blend it properly until it become smooth puree
  • Your fresh tomato puree is ready and can be used for cooking.
     Recipe of Garlic Water:
  •      Take 7-8 cloves of garlic.
  •      Smash the garlic cloves.
  •      Pour the garlic cloves to grinder and add 1 cup of water and grind it properly.
  •      Now, use strainer to retain the cloves of garlic on strainer and water will pass from strainer.
  •      And your garlic water is ready to use and you can store in refrigerator and use when you need for cooking.
Image By- Yash Bhavsar ( Flavours of India Blog) Dal Makhani