Makhani Daal (Buttery Lentils) Recipe

Name: Makhani Daal (Buttery Lentils)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup black lentils (kaali daal); 1/4 cup split chickpeas (channa daal); 1/4 cup red kidney beans (rajma); 2 teaspoons vegetable oil; 1 onion, finely chopped; 1 (2 inch) piece ginger, minced; 2 cloves garlic, minced; 1 teaspoon cumin seeds; 2 tomatoes, finely chopped; 2 teaspoons ground coriander; 1 teaspoon garam masala; 1/2 teaspoon red chile powder; 1/2 teaspoon ground turmeric; salt to taste; 2 teaspoons butter; 2 teaspoons yogurt; 3 sprigs cilantro leaves

Servings: persons

1 cup black lentils (kaali daal)
1/4 cup split chickpeas (channa daal)
1/4 cup red kidney beans (rajma)
2 teaspoons vegetable oil
1 onion, finely chopped
1 (2 inch) piece ginger, minced
2 cloves garlic, minced
1 teaspoon cumin seeds
2 tomatoes, finely chopped
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 teaspoon red chile powder
1/2 teaspoon ground turmeric
salt to taste
2 teaspoons butter
2 teaspoons yogurt
3 sprigs cilantro leaves

1
Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
2
Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
3
Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
4
Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup black lentils (kaali daal), 1/4 cup split chickpeas (channa daal), 1/4 cup red kidney beans (rajma), 2 teaspoons vegetable oil, and more.

Yes, Makhani Daal (Buttery Lentils) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Makhani Daal (Buttery Lentils)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions