Recipe for Delhi Dal Makhani

Delhi Dal Makhani 🥣🧈✨

Delhi Dal Makhani is a rich North Indian classic: a long-simmered lentil sauce with a buttery, velvety texture, typically made with black lentils urad and a gentle tomato base. It feels luxurious while relying on simple ingredients. Find Indian pantry essentials at Asian Food Shop

History and origin 🧭

Dal Makhani is closely tied to Punjab, while the Delhi style became famous through restaurant cooking in the capital. The word makhani points to a buttery character and a silky finish. Traditionally it’s simmered for a long time for depth, then mellowed with butter and cream.

How it’s made, styles and ingredients 🥄

What makes it special is slow cooking for a creamy texture, a tomato note for color and gentle tang and warm spices with a fragrant finish at the end. Some versions add a small amount of kidney beans for a fuller Delhi style feel.

Flavor profile 👅✨

velvety, creamy and full-bodied
gently tomato tang with subtle sweetness
warm spices without harsh heat
a fragrant finish from garam masala

How to serve 🍽️

with basmati rice
with flatbreads or simply by the spoon
meal prep friendly, often even better the next day

Health notes 🌿

A filling legume based dish that naturally adds fiber and protein. For a lighter version, use less ghee and cream and lean more on tomatoes and spices.

How to choose ingredients 🛒

bloom cumin in hot fat at the start
add garam masala at the end so it stays aromatic
reduce briefly without a lid for deeper flavor
mash a small part of the lentils for extra creaminess

Recommended 3 products ✅

Ashoka Instant Delhi Dal Makhani 280 g when you want Dal Makhani fast, just heat and serve
Asli Cumin ground 50 g an easy way to build that classic Indian base aroma
Drana Garam Masala 500 g the fragrant finish, stir in right at the end

Recipe: Delhi Dal Makhani (creamy buttery dal) 🥣🧈

Ingredients (3 to 4 servings)

lentils 250 g
beans 100 g optional
ghee 2 to 3 tbsp
onion 1 large
garlic 4 cloves
ginger about 2 cm
tomato puree 250 ml
cumin 1 tsp
ground coriander 1 tsp
turmeric 1/2 tsp
chilli to taste
salt to taste
cream 80 to 120 ml to taste
garam masala 1/2 tsp
water as needed
basmati rice to serve

Method

Rinse the lentils and soak for 6 to 8 hours. If using beans, soak them separately.
Cook the lentils and beans until very soft. A pressure cooker is faster; on the stove it will take longer and you may need to top up with water.
Heat ghee in a pot, add cumin and let it sizzle for a few seconds.
Add onion and cook until golden. Stir in garlic and ginger and fry briefly until fragrant.
Add tomato puree, turmeric, ground coriander, chilli and salt. Simmer 5 to 7 minutes to cook out the raw tomato taste.
Stir in the cooked lentils and beans. Add water so it’s not thin but can simmer smoothly.
Simmer on low for 20 to 30 minutes, stirring now and then. Lightly mash a portion for extra creaminess.
Stir in the cream and simmer gently for 3 to 5 minutes.
Turn off the heat, add garam masala and rest for 3 minutes. Serve with basmati rice.