The Ultimate Creamy Dal Makhani (Without the Guilt!)
If you love a rich, creamy, and deeply comforting bowl of Dal Makhani but want to keep things on the healthier side, you’re in the right place! This recipe delivers all the velvety goodness of the classic dish while making a few smart swaps to keep it lighter without compromising on flavor.
What is Dal Makhani?
The most ordered dishes in an Indian restaurant are Butter Chicken, Paneer Tikka Masala, and Dal Makhani. Dal Makhani is a beloved North Indian dish made with black lentils (urad dal) and kidney beans (rajma), slow-cooked to perfection in a spiced tomato-based gravy. Traditionally enriched with butter and cream, this dish is known for its luscious, creamy texture and deep, smoky flavor. It’s a staple in Punjabi cuisine and pairs beautifully with rice or naan, making it a true comfort food favorite.
Let’s get cooking!
Ingredients You’ll Need
For Pressure Cooking
- 1 cup whole black lentils (urad dal)
- ¼ cup red kidney beans (rajma) – optional, but adds a nice texture
- 4 cups water to pressure cook (plus more if cooking in a pot)
For the Masala (Tempering)
- 1 tablespoon ghee
- 3 tablespoons unsalted butter, divided (or skip for a healthier option—I just use the 1 tablespoon of ghee mentioned above!)
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 cup tomato puree
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon red chili powder (or more if you like it spicy)
- 1 teaspoon garam masala
- 2 cups boiling hot water
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- ¼ cup heavy cream (or swap with Greek yogurt for a lighter option, as I do, plus extra for garnish)
Whole Spices (For Extra Flavor)
- 1 bay leaf
- 3 green cardamoms
Step 1: Prepping the Lentils
Start by rinsing the urad dal and rajma a few times until the water runs clear. Soak them in 3 to 4 cups of water for at least 7-8 hours (overnight works best). If you’re short on time, you can speed this up by soaking them in boiling hot water for 4-5 hours.
Once they’re done soaking, drain and rinse them well.
Step 2: Cooking the Lentils
- In a pressure cooker, add the soaked lentils and 4 cups of fresh water.
- Cook on medium heat for 10 whistles, or until the dal is completely soft. If using an Instant Pot or Ninja Foodi, pressure cook on high for 22 minutes.
- The dal and rajma should be so soft that they mash easily with a spoon. If they’re still firm, add another ½ cup of hot water and pressure cook for another 3-4 whistles.
Step 3: Making the Masala
- Heat a heavy-bottomed pot with butter and ghee (or only ghee, if not using the butter). Toss in the whole spices and let them sizzle for about 30 seconds.
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Pour in the tomato puree and cook for 3-4 minutes until thickened.
- Add salt, chili powder, and garam masala. Sauté well until the masala smells aromatic and deepens in color.
Step 4: Bringing It All Together
- Lightly mash the cooked lentils and add them to the pot along with the stock.
- Pour in 1 cup of boiling water and stir well.
- Simmer on low heat for at least 30 minutes, stirring occasionally to prevent sticking. The dal will thicken beautifully.
- Add another ½ to 1 cup of boiling water and continue cooking for another 30 minutes. This slow simmering is what gives Dal Makhani its signature velvety texture!
Step 5: The Final Touch
- Stir in the kasuri methi and cream (or Greek yogurt, if going lighter).
- Let it simmer for another 6-8 minutes until everything is rich, thick, and creamy.
- Taste and adjust the salt if needed.
- For extra indulgence, swirl in a little more butter or Greek yogurt before serving!
Serving Suggestions
This Dal Makhani pairs beautifully with basmati rice, naan, or roti. Garnish with a drizzle of cream or yogurt and a sprinkle of fresh cilantro for that final touch.
Make this once, and I promise—it’ll become your go-to comfort meal. Enjoy!
Tags: #ComfortFood, #DalMakhani, #HealthyRecipes, #indianfood, #LentilCurry, #Vegetarian, dinner, food, IndianLentils, recipe, recipes, vegetarian