Daal Makhni


A delicious lentil dish from Punjab, which uses cream and butter for a rich texture. Tasty and nutritious, this lentil dish is perfect for vegetarians, and if you substitute cream and butter for yogurt, it can be enjoyed by vegans too. Serve hot with thinly rolled chapati, fluffy naan, or rice.

  • Medium
  • 4 person(s)
  • 20 Min


    • Wateras needed
    • Black lentils, soaked1 cup
    • Split chickpea lentil, soaked1 cup
    • Oil2 – 3 tablespoons
    • Butter2 – 3 tablespoons
    • Ginger paste1 teaspoon
    • Garlic paste1 teaspoon
    • Tomato paste3 tablespoons
    • Garam masala1 tablespoon
    • Saltto taste
    • Turmeric1 tablespoon
    • Kashmiri red chili powder1 teaspoon
    • Cream1 cup
    • Green chilies, chopped2 -3
    • Chopped corianderfor garnish


  • In a large pot add the soaked lentils and bring to a boil until all the lentils are cooked.
  • In another large pot heat oil, butter, over medium flame and saute the onions until golden brown.
  • Add the ginger garlic paste and saute.
  • Add water and mix.
  • Add tomato paste and stir well.
  • Add the cooked lentils and stir well.
  • Add water Add red chili, garam masala, salt, turmeric, Kashmiri red chili and mix well, cover the lid, cook on low flame for 10 minutes.
  • With a wooden spoon mash the lentils.
  • Then add butter, cream, mix, cover the lid and slow cook on low flame for 05 - 08 minutes.
  • Add Lemon Juice, Garnish with chopped green chilies, chopped coriander.
  • Enjoy! Please give us your feedback in the comments below.
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