Recipe By Anonymous
Published Feb 19th
Makhani Daal (Buttery Lentils)
Prep 25m Cook 25m Additional 6h Ready In 6h 50m
Servings 4 servings Calories 331.6

This is a typical daal that Punjabis make for their parties! My kids love it! I enjoy it as a soup or with with fresh rotis! You can also serve it with rice. Garnish with fresh cilantro leaves.

Recipe Ingredients

  • 1 cup black lentils (kaali daal)
  • ¼ cup split chickpeas (channa daal)
  • ¼ 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
  • ½ teaspoon red chile powder
  • ½ teaspoon ground turmeric
  • salt to taste
  • 2 teaspoons butter
  • 2 teaspoons yogurt
  • 3 sprigs cilantro leaves

Cooking Directions

  1. 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. 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. 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. 4 Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.

Nutrition Facts

  • Calories 331.6
  • Carbohydrate 51.5 g
  • Cholesterol 5.5 mg
  • Fat 6.4 g
  • Fiber 20.9 g
  • Protein 19 g
  • Saturated Fat 1.9 g
  • Sodium 71 mg
  • Sugar 5.9 g

Chef's Notes

Substitute heavy cream for the yogurt if desired.


  1. Yummy delicious. Made easily in instapot, just reversed steps - did all the sautéing then added lentils and beans along with 2c broth.
  2. I covered the legumes with 2.5 inches of water for 8 hours. Prior to transferring to the pressure cooker I added about 1 cup to make 1.5 inches of water. These came out with perfectly cooked legumes and with a thicker consistency. One comment said this recipe was bland. I hope they meant 'needed salt'; - Read more ...
  3. My first thought was maybe I should cut back on the spices cuz it seemed so much but I am certainly glad I did not! Followed recipe & since I eat dairy free diet used vegan butter & left out yogurt & this recipe is amazing! I'd give it 10 stars if I could... just - Read more ...
  4. I was very disappointed with this recipe. It was very bland.
  5. just right for seasoning without the salt
  6. Delicious! I've made this twice now and plan to make it again. It's even better the following day! I didn't add any other beans just the lentils.
  7. I have to admit I did not have much time so I just substituted lentils for all the beans so I could avoid the soaking and the pressure cooker. The end result was delicious! Thanks for this recipe will make it many times. The butter adds such a richness to the flavour.
  8. With all these spices, how could you go wrong with this recipe? This rich, hearty soup is delicious. The butter adds a smooth texture to the beans and tomatoes. Also, I love the excuse to use my pressure cooker.
  9. So, so good. I served it more as a soup. Just delicious and creamy with a rich flavor that keeps you wanting more. Don't change a thing! Thank you for the recipe.