Get ready to indulge in a rich and comforting culinary experience with our collection of 20 creamy dal makhani recipes! Dal makhani, a popular Indian lentil dish, is typically made with black lentils (urad dal) and kidney beans (rajma) cooked in a flavorful tomato-based gravy. But we’ve taken it to the next level by experimenting with different twists and combinations to create unique and delicious variations.
From classic recipes to modern fusion dishes, our collection has something for every palate. Whether you’re in the mood for a comforting bowl of slow-cooked dal makhani or a quick and easy Instant Pot recipe, we’ve got you covered. And if you’re feeling adventurous, try one of our more unusual takes on the dish, such as dal makhani pizza or tacos!
In this article, we’ll take you through each of these recipes, highlighting the key ingredients, cooking methods, and tips to help you achieve that perfect creamy texture. So go ahead, get cozy, and let’s dive into the world of creamy dal makhani!
Classic Dal Makhani with Butter and Cream
This iconic Indian dish is a staple of North Indian cuisine, made with black lentils (urad dal) and kidney beans (rajma) cooked in a rich and creamy tomato-based sauce.
Ingredients:
– 1 cup black lentils (urad dal)
– 1 cup kidney beans (rajma), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons butter
– 2 tablespoons heavy cream
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. In a large pan, heat the butter over medium heat. Add the onions and cook until golden brown.
3. Add the garlic, cumin, coriander, and garam masala powder. Cook for 1 minute.
4. Add the tomatoes and cook until they break down and the mixture is smooth.
5. Add the lentils, kidney beans, and salt. Stir well to combine.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
7. Stir in the heavy cream. Serve hot with naan or rice.
Cooking Time: 45-50 minutes
Slow-Cooked Black Lentil Dal Makhani
A rich and creamy North Indian-inspired lentil stew made with black lentils, kidney beans, and a blend of aromatic spices. This slow-cooked dal is perfect for a comforting and nutritious meal.
Ingredients:
– 1 cup split black lentils (urad dal)
– 1 cup cooked kidney beans
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 4 cups water or vegetable broth
– Salt, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. In a slow cooker, combine the cooked kidney beans, onions, garlic, cumin, coriander, garam masala, and cayenne pepper (if using).
3. Add the soaked and drained lentils, diced tomatoes, and water or broth to the slow cooker.
4. Season with salt to taste.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Garnish with chopped cilantro before serving.
Cooking Time: 4-10 hours
Restaurant-Style Creamy Dal Makhani
Experience the rich flavors of North Indian cuisine with this creamy black lentil recipe, inspired by popular restaurant-style dishes. This comforting and nutritious dal is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup black lentils (urad dal), rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup heavy cream or half-and-half
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until onion is translucent (3-4 minutes).
3. Add cumin, garam masala, salt, and pepper. Cook for 1 minute.
4. Add the soaked lentils, diced tomatoes, and 2 cups water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Stir in heavy cream or half-and-half. Simmer for an additional 2-3 minutes.
6. Serve hot with basmati rice, naan bread, or roti.
Cooking Time: 40-45 minutes
Smoky Dal Makhani with Charcoal Infusion
This recipe elevates traditional Dal Makhani by infusing it with a smoky flavor from charcoal, adding depth and complexity to this popular Indian dish.
Ingredients:
– 1 cup split black lentils (urad dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon salt
– 2 tablespoons butter
– 2 tablespoons charcoal-infused oil (see note)
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
3. Add garlic, cumin, coriander, garam masala powder, and salt. Cook for 1 minute.
4. Add the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in butter and charcoal-infused oil. Simmer for an additional 5 minutes.
6. Garnish with cilantro and serve.
Note: To make charcoal-infused oil, simply mix 1 tablespoon of vegetable oil with 1/2 teaspoon of activated charcoal powder. Let it sit for at least 30 minutes to allow the flavors to infuse.
Vegan Dal Makhani with Coconut Milk
This popular Indian dish gets a vegan twist by replacing traditional butter and cream with coconut milk. This recipe is a perfect blend of flavors, textures, and nutrients that will warm your heart and belly.
Ingredients:
– 1 cup split black lentils (urad dal)
– 1 cup kidney beans
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium ginger, grated
– 1 can diced tomatoes (14 oz)
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– Salt, to taste
– 1 cup coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain and pressure cook the lentils with 2 cups of water until they are tender.
3. In a large pan, sauté onions, garlic, and ginger until onions are translucent.
4. Add cumin, coriander, turmeric, and salt. Cook for 1 minute.
5. Add cooked lentils, kidney beans, diced tomatoes, and coconut milk. Simmer for 15-20 minutes or until the sauce thickens.
6. Garnish with cilantro and serve over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Instant Pot Dal Makhani for Quick Meals
This recipe is a twist on the classic Indian lentil curry, Dal Makhani. With the help of your Instant Pot, you can enjoy this comforting dish in under 30 minutes.
Ingredients:
– 1 cup split black lentils (urd)
– 1 cup kidney beans
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons butter or oil
– Fresh cilantro, for garnish
Instructions:
1. Press “Saute” and melt butter or heat oil in the Instant Pot.
2. Add chopped onion and cook until translucent (3-4 minutes).
3. Add garlic, ginger paste, cumin, coriander, and salt. Cook for 1 minute.
4. Add lentils, kidney beans, and water. Stir well.
5. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode and cook at high pressure for 15 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Garnish with cilantro and serve hot over basmati rice or with naan.
Cooking Time: 20-25 minutes
Spicy Dal Makhani with Extra Green Chilies
This classic North Indian lentil curry gets a boost of flavor and heat from the addition of extra green chilies. A comforting and aromatic dish that’s perfect for any meal.
Ingredients:
– 1 cup black lentils (urad dal)
– 2 cups water
– 1 tablespoon butter
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 4-6 green chilies, chopped (depending on desired heat level)
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse lentils and soak in water for at least 30 minutes. Drain and set aside.
2. In a large pan, melt butter over medium heat. Add onion and cook until translucent.
3. Add garlic, cumin, coriander, and garam masala powder. Cook for 1 minute.
4. Add lentils, salt, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Stir in chopped green chilies. Garnish with cilantro leaves. Serve hot over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Dal Makhani with Kasuri Methi Twist
Experience the perfect blend of flavors in this creamy black lentil curry, elevated by the subtle earthiness of kasuri methi (dried fenugreek leaves). This comforting dish is a staple in North Indian cuisine.
Ingredients:
– 1 cup split black gram (urad dal)
– 2 cups water
– 1 tablespoon butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons heavy cream
– 1 tablespoon kasuri methi leaves, crushed
– Fresh cilantro, for garnish
Instructions:
1. Soak the lentils in water for at least 4 hours or overnight. Drain and rinse.
2. In a large pan, melt butter over medium heat. Add onion and cook until translucent.
3. Add garlic, cumin, coriander, and turmeric. Cook for 1 minute.
4. Add the soaked lentils, salt, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in heavy cream and crushed kasuri methi leaves.
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 30-35 minutes
Dal Makhani Stuffed Paratha
Elevate your breakfast or brunch game with this flavorful twist on the classic paratha. The creamy dal makhani filling adds a rich and savory element to the traditional flatbread.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Filling ingredients:
+ 1 cup cooked dal makhani (black lentils with creamy tomato sauce)
+ 1 tablespoon ghee or butter, melted
+ Chopped cilantro for garnish
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add lukewarm water to form a soft dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle.
6. Place a tablespoon of dal makhani filling in the center of each circle.
7. Fold the edges to form a triangle or a square shape, and press gently.
8. Cook the parathas on a non-stick skillet or griddle over medium heat for 30-45 seconds on each side.
9. Serve warm with your favorite chutney or raita.
Cooking Time: 10-12 minutes
Dal Makhani Biryani Fusion Dish
Experience the rich flavors of India’s popular Dal Makhani and Biryani dishes combined into one mouthwatering fusion. This unique recipe brings together creamy lentil soup, flavorful basmati rice, and aromatic spices to create a hearty, comforting meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 cup split black gram (urad dal)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can tomato puree
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 tablespoon butter or ghee
– Fresh cilantro, for garnish
Instructions:
1. Cook basmati rice according to package instructions.
2. In a large pan, sauté chopped onion and minced garlic until the onion is translucent.
3. Add split black gram (urad dal) and cook for 5 minutes or until it starts to brown.
4. Add tomato puree, cumin powder, coriander powder, garam masala powder, and salt. Stir well.
5. Combine cooked rice with the dal mixture and stir-fry until well combined.
6. Serve hot, garnished with fresh cilantro and a dollop of butter or ghee, if desired.
Cooking Time: 30-40 minutes
Dal Makhani Pizza with Naan Base
This unique pizza combines the creamy richness of Dal Makhani (black lentil curry) with the crispy, buttery goodness of a naan bread crust. The result is a flavorful and aromatic dish that will delight your taste buds.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 1/4 cup Dal Makhani (homemade or store-bought)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup chopped cilantro
– 1 tablespoon butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a mixing bowl, combine flour, salt, and sugar. Gradually add lukewarm water and knead into a smooth dough.
3. Roll out the dough into a thin circle, about 12 inches in diameter.
4. Spread Dal Makhani evenly over the dough, leaving a 1-inch border around the edges.
5. Sprinkle mozzarella cheese and cilantro on top of the dal.
6. Drizzle melted butter and season with salt and pepper to taste.
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Dal Makhani Soup for Cold Evenings
This creamy black lentil soup is a popular North Indian dish that’s perfect for cozying up on chilly nights. The slow-cooked lentils and spices will fill your home with a savory aroma, making it a delightful meal to share with loved ones.
Ingredients:
– 1 cup black lentils (urad dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cayenne pepper
– Salt, to taste
– 1 cup heavy cream or half-and-half (optional)
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight.
2. Drain and pressure cook the lentils with 2 cups of water until they’re tender.
3. Heat oil in a pan over medium heat. Add the chopped onion, minced garlic, cumin, coriander, and cayenne pepper. Cook until the onion is translucent.
4. Add the cooked lentils, salt, and heavy cream (if using) to the pan. Stir well to combine.
5. Simmer the soup for 10-15 minutes or until it reaches your desired consistency.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 45 minutes – 1 hour
Dal Makhani Pasta in Creamy Sauce
This recipe combines the rich flavors of North Indian dal makhani (black lentil curry) with the comfort of pasta, all wrapped up in a creamy sauce. Perfect for a cozy night in or a unique dinner party.
Ingredients:
– 8 oz pasta of your choice
– 1 cup cooked dal makhani (see note)
– 2 tbsp butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp garam masala
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, melt butter over medium heat. Add onion and cook until softened (3-4 minutes).
3. Add garlic and cook for 1 minute.
4. Stir in cooked dal makhani, heavy cream, garam masala, salt, and pepper. Bring to a simmer.
5. Combine cooked pasta with the creamy sauce and stir until well coated.
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 15-20 minutes
Dal Makhani Tacos with Fresh Toppings
Elevate your taco game with this unique fusion recipe, combining the rich flavors of Dal Makhani with fresh toppings for a flavorful and nutritious twist.
Ingredients:
– 1 cup cooked Dal Makhani (black lentils with creamy tomato sauce)
– 8-10 corn tortillas
– Fresh cilantro leaves
– Thinly sliced red onion
– Juicy lime wedges
– Crumbly feta cheese or crumbled paneer (Indian cheese)
– Salt and pepper to taste
Instructions:
1. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. Spoon about 1/4 cup of Dal Makhani onto a warmed tortilla, leaving a small border around the edges.
3. Top with a sprinkle of feta cheese or crumbled paneer, followed by a few sprigs of fresh cilantro and a slice of red onion.
4. Serve immediately, with a squeeze of lime juice and a pinch of salt and pepper to taste.
Cooking Time: 5-10 minutes (including preparation time)
Dal Makhani Burger with Spicy Mayo
Elevate your burger game with this unique fusion of Indian and Western flavors! The creamy Dal Makhani (black lentil curry) and spicy mayo add a rich and tangy twist to the classic patty.
Ingredients:
– 4 hamburger buns
– 8 oz ground beef or vegetarian patty of choice
– 1 cup cooked Dal Makhani (recipe below)
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1/4 teaspoon cumin powder
– Salt and pepper to taste
– Lettuce, tomato, cheese, and other toppings as desired
Dal Makhani Recipe:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– Salt to taste
Cook the lentils according to package instructions. In a separate pan, sauté the onion and garlic until softened. Add the cooked lentils, water, cumin powder, and salt. Simmer for 10-15 minutes or until the flavors meld together.
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Form the patty according to package instructions or your preferred method.
3. Grill the patty for 4-5 minutes per side, or until cooked through.
4. Spread spicy mayo (mix mayonnaise and sriracha sauce) on the bottom bun.
5. Assemble the burger by placing the patty on top of the mayo, followed by a spoonful of Dal Makhani, lettuce, tomato, cheese, and any other desired toppings.
Cooking Time: 15-20 minutes (including lentil cooking time)
Dal Makhani Stuffed Bell Peppers
A twist on traditional stuffed bell peppers, this recipe combines the flavors of creamy Dal Makhani with the sweetness of roasted bell peppers. This unique fusion is sure to impress your family and friends.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked Dal Makhani (black lentils in a rich tomato-based sauce)
– 1/2 cup cooked rice
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together cooked Dal Makhani, rice, onion, garlic, and olive oil.
4. Stuff each bell pepper with the mixture, filling as full as possible.
5. Cover baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and bake for an additional 15-20 minutes, or until peppers are tender.
7. Serve warm, topped with optional mozzarella cheese if desired.
Cooking Time: 45-50 minutes
Dal Makhani Quesadilla with Cheese
Experience the perfect blend of Indian and Mexican flavors with this unique recipe, combining creamy dal makhani (black lentil curry) with melted cheese inside a crispy quesadilla.
Ingredients:
– 1 cup cooked dal makhani
– 2 large flour tortillas
– 1 cup shredded mozzarella cheese
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: cilantro, lime wedges, and sour cream for garnish
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Place one tortilla in the skillet and sprinkle half of the cheese on half of the tortilla.
3. Spoon the dal makhani over the cheese, leaving a small border around the edges.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for another 2-3 minutes or until the other side is also crispy and golden.
7. Repeat with the remaining ingredients.
Cooking Time: 10-12 minutes
Dal Makhani Nachos with Yogurt Drizzle
Elevate your snack game with this unique combination of Indian flavors and classic nachos. A creamy yogurt drizzle brings it all together.
Ingredients:
– 1 cup cooked Dal Makhani (black lentil curry)
– 1 bag tortilla chips
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped cilantro
– 2 tablespoons olive oil
– Salt, to taste
– Yogurt drizzle ingredients:
+ 1 cup plain yogurt
+ 1 tablespoon lemon juice
+ 1/2 teaspoon garam masala powder
Instructions:
1. Preheat oven to 350°F (180°C).
2. Arrange tortilla chips on a baking sheet.
3. Spoon Dal Makhani over the chips, leaving some space between each serving.
4. Sprinkle shredded cheese and chopped cilantro over the curry.
5. Drizzle olive oil over the top.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. To make yogurt drizzle, mix together plain yogurt, lemon juice, and garam masala powder in a bowl.
8. Serve nachos with a dollop of yogurt drizzle on top.
Cooking Time: 15-18 minutes
Dal Makhani Wraps with Mint Chutney
Elevate your snack game with these flavorful and easy-to-make Dal Makhani wraps, paired with a zesty mint chutney. This Indian-inspired treat combines the comfort of creamy lentils with the crunch of crispy wraps.
Ingredients:
For the Dal Makhani:
– 1 cup cooked black lentils (dal)
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt, to taste
– Fresh cilantro leaves, for garnish
For the Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup green chilies
– 1 small onion, finely chopped
– 1/2 teaspoon ginger paste
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a pan, combine cooked dal, heavy cream, and butter. Heat over low until smooth and creamy.
2. Warm tortilla wraps according to package instructions.
3. Assemble the wraps by spreading a layer of Dal Makhani on each wrap, followed by a dollop of Mint Chutney.
4. Garnish with cilantro leaves and serve.
Cooking Time: 10-12 minutes
Dal Makhani Sliders for Party Appetizers
Elevate your party game with these bite-sized indulgences, packed with the creamy goodness of Dal Makhani. These sliders are an innovative twist on the classic North Indian dish.
Ingredients:
– 1 cup cooked Dal Makhani (black lentils in a creamy tomato-based sauce)
– 20-25 mini hamburger buns
– 2 tablespoons unsalted butter, softened
– 1/4 cup grated cheddar cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Split the mini hamburger buns in half and toast them lightly.
3. Spoon a small amount of Dal Makhani onto each bun, leaving a 1/4 inch border at the top.
4. Dot the top of each slider with softened butter.
5. If using cheese, sprinkle it over the butter.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 5-7 minutes (or until cheese is melted)
Summary
Get ready to cozy up with these 20 creamy Dal Makhani recipes! This beloved Indian dish, made with black lentils and kidney beans, takes on a new level of comfort with these creative twists. From classic recipes to slow-cooked, instant pot, and vegan options, there’s something for everyone. Add some smokiness, spice, or international flair to make it your own. Whether you’re in the mood for pasta, tacos, burgers, or even pizza, these Dal Makhani variations will satisfy your cravings and warm your heart.
