Daal Makhani – Rich & Silky

Daal makhani was invented at Moti Mahal in Old Delhi in the 1940s — the same restaurant credited with popularising tandoori chicken and butter chicken. The genius of the dish is in its simplicity: whole urad lentils, slow-cooked with tomato, aromatics, butter, and cream until the lentils lose their edges and the gravy becomes luxuriously silky. The longer it cooks, the better it gets. In restaurants, it simmers for 24 hours. At home, 4 hours is transformative.

Ingredients

The lentils

Whole urad daal (black lentils), soaked overnight200g (1 cup)

Kidney beans (rajma), soaked overnight50g (¼ cup)

Water (for boiling)1.2 litres

Salt1 tsp

The makhani gravy

Unsalted butter60g (4 tbsp)

Neutral oil2 tbsp

Large onion, very finely diced1

Ginger-garlic paste2 tbsp

Tomatoes, blended smooth4 medium (or 400g tin)

Red chilli powder1 tsp

Coriander powder1 tsp

Garam masala½ tsp

Double cream (heavy cream)80ml (⅓ cup)

Kasuri methi (dried fenugreek), crushed1 tsp

Saltto taste

To finish & serve

Butter (cold, for finishing)1 tbsp

Cream (to drizzle)2 tbsp

Fresh coriander, choppedsmall handful

Naan, roti, or steamed basmati riceto serve

Method

Soak and pressure-cook the lentils

The night before, soak the urad daal and rajma together in cold water — they need to be fully submerged with room to expand. The next morning, drain and rinse thoroughly. Place in a pressure cooker with 1.2 litres of fresh water and 1 tsp salt. Cook on high pressure for 25–30 minutes (or 5–6 whistles). If you don't have a pressure cooker, boil in a covered pot for 90 minutes until completely soft. The lentils should be fully cooked but not falling apart — they'll continue to soften during the long gravy cook.

Shortcut tip

Using a tin of black lentils works in a pinch. Drain, rinse, and skip the soaking/boiling step. But soaked-from-scratch lentils have a notably creamier, earthier flavour.

Build the makhani gravy base

In a large, heavy-bottomed pot, melt the butter with the oil over medium heat. The oil prevents the butter from burning. Add the onions and cook, stirring often, for 15 minutes until they are golden and sweet. Add the ginger-garlic paste and fry for 3 minutes until the raw smell is gone. Add the blended tomatoes — they will spit, so step back slightly. Cook the tomato masala for 12–15 minutes, stirring regularly, until the oil separates from the mixture and it has darkened by two shades. Add red chilli and coriander powder and cook for another 2 minutes.

Combine and begin the long simmer

Add the cooked lentils (with their cooking liquid) to the tomato masala. Stir well to combine. If it looks too thick, add a splash of water. Bring to a boil, then reduce to the lowest possible simmer. Half-cover the pot and cook for a minimum of 2 hours, ideally 3–4. Stir every 20 minutes, scraping the bottom. Over time, the whole lentils will partially break down, releasing starch and creating that signature creamy, almost porridge-like consistency. Some lentils should remain whole for texture.

Add cream, kasuri methi, and garam masala

In the final 20 minutes of cooking, stir in the double cream and garam masala. Crush the kasuri methi between your palms before adding — this releases its oils and intensifies the flavour. Taste and adjust salt. The daal should now coat a spoon thickly and have a deep red-brown colour with visible whole lentils suspended throughout.

Finish with cold butter and serve

Just before serving, stir in a tablespoon of cold butter — this creates an emulsion and gives the daal its famous restaurant-style gloss. Ladle into bowls, drizzle cream in a spiral, and scatter chopped coriander. Serve with hot buttered naan or plain basmati rice. This daal improves massively when reheated the next day.

Daal Makhani — Rich, Silky, and Built on Patience