For a richer flavor, use ghee (clarified butter) instead of vegetable oil. Adjust the amount of red chile powder to your preferred level of spiciness. If you don't have a pressure cooker, you can cook the lentils in a regular pot on the stovetop, but it will take longer (about 1-1.5 hours). Ensure the lentils are very soft before proceeding. Garnish with an extra dollop of butter or a swirl of cream for added richness.
Makhani Daal (Buttery Lentils)
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PREP TIME25 mins
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COOK TIME25 mins
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TOTAL TIME6 hrs 50 mins
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SERVING4 People
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VIEWS36
Indulge in the creamy decadence of Makhani Daal, a symphony of lentils simmered in a rich, buttery tomato-based sauce. This classic Indian dish is perfect as a comforting soup, a delectable side with rotis, or served over fluffy rice. Garnish generously with fresh cilantro for a burst of freshness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol6 mg
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Fiber21 g
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Protein19 g
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Saturated Fat2 g
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Sodium71 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Lentils and Beans: In a large bowl, combine the black lentils, split chickpeas, and red kidney beans. Cover with several inches of cool water and let soak for at least 6 hours, or preferably overnight. (Soaking time: 6-12 hours)
02
StepPressure Cook the Lentils: Drain the soaked lentil mixture and transfer it to a pressure cooker. Add fresh water to cover the lentils. Bring the pressure cooker to high pressure according to the manufacturer's instructions and cook until the lentils are very soft. This usually takes about 20 minutes. Allow the pressure to release naturally. (Cooking time: 20 minutes + natural pressure release)
03
StepPrepare the Aromatic Base: While the lentils are cooking, heat vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion, minced ginger, minced garlic, and cumin seeds. Sauté until the onions turn golden brown, about 3 minutes. (Cooking time: 3 minutes)
04
StepCreate the Tomato Masala: Add the chopped tomatoes to the skillet and cook, stirring occasionally, until they soften and break down, about 2 minutes. Stir in the ground coriander, garam masala, red chile powder, turmeric, and salt. Cook for another minute until fragrant. (Cooking time: 3 minutes)
05
StepCombine and Finish: Pour the cooked lentil mixture into the skillet with the tomato masala. Stir well to combine. Add the butter, yogurt, and chopped cilantro. Simmer for another 5-10 minutes, stirring occasionally, to allow the flavors to meld together. (Simmering time: 5-10 minutes)
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Foster Morar
Jun 9, 2025I loved the depth of flavor in this daal. The spices were perfectly balanced.
Hellen Wolf
Jun 8, 2025The pressure cooker method is a game-changer! So much faster than the stovetop.
Harry Swift
May 26, 2025This recipe is fantastic! The lentils turned out perfectly creamy and flavorful.
Randall Okon
Apr 21, 2025I added a bit of cream at the end and it was divine!
Kelli Keebler
Apr 3, 2025Easy to follow recipe and the results were amazing. Thank you!
Wanda Bergstrom
Mar 1, 2025I used ghee instead of butter and it added a wonderful nutty flavor.
Phyllis Glover
Jan 22, 2025This is the best Makhani Daal I've ever made!
William Erdman
Jan 21, 2025My family devoured this! It's definitely going into our regular rotation.