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Recipe Card Dal Makhni

Indian Dal Makhani Lentil Curry Recipe

Dal Makhani is a delicous buttery and cream vegetarian lentil curry recipe that is the cousin to the popular butter chicken recipe. A perfect easy meal you acn make that is loaded with protein and tonso of flavor!
Course Main Course
Cuisine Indian
Keyword curry recipe, Dal Makhni, Lentil Curry, Vegetarian Curry
Prep Time 5 minutes
Cook Time 45 minutes
Soaking Tim 10 hours
Total Time 10 hours 50 minutes
Servings 4 Serves
Calories 572kcal
Author Enozia Zehra


For boiled dal

  • 1 cup Dry black lentils
  • ¼ cup Dry kidney beans
  • As reqd Water
  • ¼ cup Unsalted butter

For Tempering

  • ¼ cup Ghee
  • 1 tsp Ginger garlic paste
  • 1 tsp Red pepper flakes
  • 1 cup Tomato sauce
  • ¼ cup Unsalted butter
  • 2 tsp Salt
  • ¼ cup Heavy cream
  • 4 tsp Unsalted butter cubes


How to Make Dal Makhni on the Stovetop

  • Wash the black lentils and dry kidney beans well, then pour into a medium bowl and cover with water. Set aside to soak overnight.
  • Drain the lentils and kidney beans, then place them into a stovetop pressure cooker and cover with water. Cook for 25 to 30 minutes (8 to 10 whistles), until the lentils and beans are completely cooked and tender.
  • Pour the bean and lentils in their liquid into a bowl then add butter to the cooked dal and stir to combine, then set aside.
  • In a medium skillet, heat ghee over medium heat. Add in the ginger-garlic paste, red pepper flakes, and tomato sauce. Cook, stirring regularly, for 4 to 5 minutes.
  • Pour the cooked dal and butter into the tempering mixture into the skillet.
  • Mash the dal until mostly smooth with some lumps.
  • Keeping the heat on medium, add salt and butter to the mixture and stir well to combine.
  • Cook over medium heat for 2 to 3 minutes to combine, and if the mixture is too thick, add water in ¼ cup increments to adjust to your preferred thickness.
  • Serve hot with steamed rice and garnish with cream and fresh coriander.

How to Make Dal Makhni in the Instant Pot

  • Rinse the dry lentils and kidney beans well then pour the lentils and beans into the Instant Pot liner and cover with water.
  • Place the lid onto the Instant Pot and set to seal.
  • If the beans and lentils have been soaked, set to manual high pressure for 15 minutes. Once the cooking cycle is done, allow to naturally release for 10 minutes before releasing any remaining pressure.
    If cooking without soaking overnight, set to manual high pressure for 45 minutes. Once the cooking cycle is done, allow to naturally release for 10 minutes before releasing any remaining pressure.
  • Follow steps 3 to 9 above.


To increase the heat level, add 1 diced green chili in the tempering mixture. 


Calories: 572kcal | Carbohydrates: 31g | Protein: 14g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1505mg | Potassium: 276mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1469IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 5mg