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Dal Makhani

A Punjabi lentil dish that slowly thickens black lentils with butter, cream, tomato, and ginger into a velvety, deeply comforting pot.

Medium⏱️ 10 hr 45 min📖 1 min readServes 6~340 kcal🇮🇳 Indian🌍 Full translation

25 min prep 140 min cook 480 min rest

#One-Pot
Vegetarian

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Timeline

Total 10 h 45 min

Prep25 min
Resting/Marinating8 h
Cooking2 h 20 min

Ingredients

6 servings

Quick:

2 su bardağı(~400 ml) Black lentils
1 su bardağı(~200 ml) Tomato puree
60 gr Butter
0.5 su bardağı(~100 ml) Cream
1 tatlı kaşığı(~10 ml) Ginger

What else can I make with these ingredients?

Instructions

1
Wash the black lentils and soak them in plenty of water for 8 hours.
8 hr
480:00
2
Boil the lentils in fresh water for 60 minutes, until soft.
1 hr
60:00
3
Cook the tomato puree, butter, ginger, and garlic in a pot for 10 minutes.
10 min
10:00
4
Add the lentils to the sauce and cook over low heat for 60 minutes.
1 hr
60:00
5
Add hot water occasionally, so the bottom does not catch and the texture stays creamy.
6
Add the cream and cook for 10 more minutes.
10 min
10:00
7
Finish with butter and cilantro, then serve with rice or naan.

💡 Tip: Cook the lentils low and slow; a short cook will not give the same creamy texture.

🍽️ Serving suggestion: Serve with basmati rice or naan.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source
Iron
Calcium
Vitamin C
Vitamin B12

Nutrition (per serving)

~340

kcal calories

g protein

g carbs

g fat

Protein 19%Carbs 42%Fat 39%

GI 21 · Low GIGL 7 · Low GL

2.1g

Sugar

0.7g

Fiber

78.4mg

Sodium

Saturated fat

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Satiety (per serving)

8/10

Strong satiety, counts as a main meal

This recipe may contain allergens

Milk

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Dal Makhani make?
This recipe serves 6.
How long does Dal Makhani take?
Prep 25 minutes, cooking 140 minutes, including 480 minutes of passive resting; 645 minutes in total.
Is Dal Makhani difficult?
This recipe is rated medium.
How many calories does Dal Makhani have?
Approximately 340 kcal per serving. Protein: 15g, carbs: 34g, fat: 14g.
Which allergens does Dal Makhani contain?
This recipe contains Milk. Check it against your dietary needs.
Which cuisine does Dal Makhani belong to?
This recipe belongs to Indian cuisine.
How many ingredients does Dal Makhani need?
This recipe needs 5 ingredients.
Is Dal Makhani filling?
Satiety bar per serving is 8/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

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Instructions

Wash the black lentils and soak them in plenty of water for 8 hours.

8 hr