Dal Makhni with Butter
Lunch • India
How to Make Dal Makhni with Butter (Traditional & Healthy Version)
Dal Makhni with Butter is an iconic North Indian delicacy, originating from the rich Punjabi cuisine. Traditionally slow-cooked overnight in dhabas (roadside eateries) along the Grand Trunk Road, this dish features whole urad dal (sabut urad), rajma (kidney beans), aromatic spices, and a touch of creamy butter. Its velvety texture and robust, smoky flavor make it a beloved centerpiece during festivals like Lohri and Diwali, and a must-have at Indian weddings and family gatherings. Dal Makhni is deeply rooted in Indian culinary heritage, representing the heart of Punjab's hospitality and warmth. The combination of lentils and mild spices creates a comforting, mildly spiced curry perfect for lunch, especially when served with hot phulka, jeera rice, or tandoori roti. By lightening up the use of butter and cream, this healthy version preserves all the authentic flavors while keeping calories in check, making it an ideal choice for health-conscious food lovers who don't want to compromise on taste or tradition.
Ingredients(for 1 medium bowl (approx. 250g))
- 1/2 cup Whole urad dal (sabut urad) (soaked overnight)
- 2 tbsp Rajma (kidney beans) (soaked overnight)
- 1 small Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 tsp Ginger-garlic paste (adrak-lehsun paste)
- 1 tbsp Low-fat butter (makhan) (plus extra for serving)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Red chilli powder (adjust to taste)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Garam masala
- 1/2 tsp Kasuri methi (dried fenugreek leaves) (crushed)
- to taste Salt
- 1/4 cup Low-fat milk or water (for creaminess) - optional
- 2 tbsp Fresh coriander (dhaniya) (chopped, for garnish) - optional
Instructions
- 1
Pressure cook soaked urad dal and rajma with 2 cups water and a pinch of salt for 6-7 whistles, until soft and creamy.
15 minutes
Overcooked dal gives the best texture—don't rush this step.
- 2
Heat 1/2 tbsp butter in a kadhai. Add cumin seeds and let them splutter. Add onions and sauté till golden brown.
3 minutes
Keep the flame medium to avoid burning the onions.
- 3
Add ginger-garlic paste. Sauté till raw aroma fades. Stir in tomatoes and cook till they soften and oil separates.
4 minutes
Add a pinch of salt to speed up tomato cooking.
- 4
Add red chilli powder, turmeric, and garam masala. Mix well. Add the cooked dal and rajma along with water. Mash some dal with the back of the ladle for creaminess.
2 minutes
Mashing part of the dal thickens the gravy naturally.
Why This Dish is Healthy
This healthy Dal Makhni recipe uses minimal butter and no cream, maintaining authentic flavor with fewer calories and less saturated fat. Lentils and beans are heart-friendly, low on the glycemic index, and keep you full longer, making this an excellent choice for weight management and balanced nutrition. Home-cooked spices offer anti-inflammatory benefits, ensuring every bite is as wholesome as it is delicious.
Dal Makhni is packed with plant-based protein from sabut urad and rajma, making it a nutritious vegetarian option. It provides dietary fiber, aiding digestion and promoting satiety. Rich in iron, calcium, magnesium, and B vitamins, this dish supports bone strength and metabolism. Using low-fat butter and milk reduces saturated fat, while kasuri methi adds antioxidants and boosts immunity.
Pro Tips
- 💡Tip 1: Soak dal and rajma overnight for maximum softness and easy digestion.
- 💡Tip 2: Mash some dal after cooking for a naturally creamy texture without extra fat.
- 💡Tip 3: Simmer on low flame for deeper, richer flavors—patience is key to an authentic taste.
Storage & Serving
Store leftover Dal Makhni in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or milk to restore creaminess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 390.0 kcal |
