Makhani Dal – Slow Cooked Lentils With Spices And Butter

Makhani Dal is a slow cooked lentils recipe with some spices to give a flavor, and tomatoes which give the recipe a rich tangy flavor and to thicken the dal and of course how we forget the butter without butter the dal is kind of incomplete. Hope you like the recipe as you did like my previous recipe Chocolate squares.

Ingredients For Makhani Dal:-

  • 280 Grams – Black Lentil
  • 60 Grams – Red Kidney Beans
  • 1 1/2 Water
  • Three Tablespoons – Vegetable Oil, And Tomato Puree
  • Pinch Of Asafoetida
  • A Teaspoon Each Of – Cumin Seeds(coarsely ground), and Kashmiri Red Chilli Powder
  • Ten Cloves Of Garlic (finely chopped)
  • 3 White Onion(finely chopped)
  • Four – Tomatoes(finely chopped)
  • An Inch Piece Of Ginger(finely chopped)
  • Half Teaspoon – Hot Spice Powder
  • Two Tablespoons – Butter
  • 50 Grams – Single Cream
  • One Tablespoon – Fresh Coriander leaves
  • 1/2 Inch Ginger Slivers For Garnish


  1. Soak the black lentils and kidney beans overnight in a bowl in plenty of water.
  2. In a large heavy-bottomed pressure cooker add the soaked black lentil and kidney beans along with the water and salt to taste.
  3. Pressure cook the lentils for 8-10 whistles over a medium flame or until lentils are soft.
  4. Drain, reserving the cooking water and set aside to use for later.
  5. Mash the lentils with a masher till you have a coarse consistency. Leave some lentils whole but most of it mashed.
  6. Take a heavy bottom large non-stick saucepan heat the oil over the alow heat. Add the asafoetida, chili and cumin seeds. Let them sizzle for few seconds and add the garlic frying for a further half minutes.
  7. Now turn the heat to medium and add the onions saute it for 8-10 minutes until they begin to Soften.
  8. Stir well making sure it doesn’t stick to the bottom of the saucepan.
  9. Time to add tomatoes and fry for a further few minutes mashing the softened tomatoes with the back of the spoon now add the tomato puree and cook for a minute.
  10. Add the ginger and fry for a minute followed by the Kashmiri red chili powder.
  11. Season to taste and add the mashed lentils. Stir well and mix all the spices with the lentils.
  12. Put some water and stir. Bring to a boil and simmer for 20-25 minutes on a low heat with the lid on.
  13. Stir occasionally to avoid sticking the lentils to the bottom of the pan.
  14. The lentil should be thick and creamy, Now add the hot spice powder along with the butter. Stir well simmering for a minute.
  15. Before you serve the makhani dal add a swirl of cream, fresh coriander leaves, and ginger slivers.
  16. Serve makhani dal with flatbread or veg pulao.


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