The first time I made this Masoor Makhani Dal Recipe, I never imagined it would become one of my most-loved comfort foods. Over the years, I’ve cooked countless dal recipes, but this creamy kali masoor dal has a special place in my heart. The rich texture, soft lentils, gentle spices, and heavenly aroma make every bite feel like a warm hug. It’s one of those recipes that disappears from the table in no time. If you’re looking for an easy, restaurant-style Indian lentil curry that’s wholesome, comforting, and absolutely delicious, this Masoor Makhani Dal is the recipe you need to try!
If you enjoy this Masoor Makhani Recipe, don’t miss these comforting plant protein rich Indian dal recipes from my kitchen: Dal Makhani, Rajma Masala, Dal Fry, Khatti Dal, Methi Dal, Hyderabadi Meethi Dal, Dal Maash
About This Recipe
There are some recipes that quietly become a part of your weekly menu. You make them once, enjoy them, and before you realize it, they have earned a permanent place on your dining table.
For me, this Masoor Makhani is one such recipe.
The first time I made this creamy kali masoor dal, I had no idea how deeply I would fall in love with it. Out of all the makhani recipes I have tried over the years, this one remains my absolute favorite. There is something incredibly comforting about a bowl of soft brown lentils simmered with mild spices and finished with milk or cream. The texture is rich and creamy without being heavy, and the aroma that fills the kitchen while it cooks is simply irresistible.
I make this Masoor Makhani almost every week. Every single time I cook it, I fall in love with it a little more. It is one of those recipes that never disappoints. Whether served for a simple family dinner or a weekend lunch, it always brings warmth and comfort to the table.
And yes, I completely went overboard with the photographs for this recipe. I simply could not stop clicking pictures because this dal looked so inviting. Hopefully, these pictures tempt you enough to make this delicious recipe soon.
What is Masoor Makhani?
Masoor Makhani is a creamy North Indian-style lentil curry made with kali masoor dal (whole brown lentils), onions, tomatoes, ginger, garlic, and aromatic spices. The word “makhani” comes from the Hindi word makhan, meaning butter.
Unlike traditional Dal Makhani, which is prepared using whole black urad dal and rajma, this version uses whole brown lentils. The result is a lighter yet equally delicious curry with a creamy texture and rich flavor.
It is easy to prepare, budget-friendly, protein-rich, and perfect for everyday meals.
Why You Will Love This Recipe
- Rich and creamy without excessive butter.
- Made with simple pantry ingredients.
- Protein-rich and filling.
- Perfect for lunch or dinner.
- Tastes even better the next day.
- Pairs beautifully with rice and Indian breads.
- Easy enough for busy weekdays.
Ingredient Notes
- Kali Masoor Dal (Whole Brown Lentils) – The star ingredient of this recipe. Whole brown lentils become soft and creamy after cooking while still holding their shape.
- Onion – Adds sweetness and depth of flavor to the curry.
- Tomato – Provides a slight tanginess that balances the richness of the dal.
- Ginger and Garlic – Fresh ginger and garlic create a wonderful aroma and add warmth to the dish.
- Green Chilies – Adjust according to your spice preference.
- Milk or Fresh Cream – Adds creaminess and gives the dal its signature makhani texture.
- Fresh Coriander Leaves – Adds freshness and color before serving.
How to Make Masoor Makhani Without a Pressure Cooker
The recipe card below shares the quick and convenient pressure cooker method for making Masoor Makhani. However, if you have a little extra time and enjoy cooking the traditional way, here’s how you can prepare this creamy lentil curry without a pressure cooker.
Slow-cooked lentils have a charm of their own. I once heard a chef say that the beauty of cooking lentils lies in letting them simmer gently rather than rushing them in a pressure cooker. I couldn’t agree more. As the lentils cook slowly, they soak up the flavors of the spices beautifully, resulting in a richer, creamier, and more aromatic curry with incredible depth of flavor.
It may take a little longer, but every spoonful is worth the wait. Follow the stovetop method below and enjoy a bowl of homemade Masoor Makhani that’s pure comfort food at its best.
To make Masoor Makhani without a pressure cooker:
- Heat oil in a heavy-bottomed pan.
- Add bay leaf and cinnamon.
- Add onions and cook until translucent.
- Add tomatoes, green chilies, ginger-garlic paste, red chili powder, turmeric powder, roasted coriander powder, roasted cumin powder and garam masala.
- Cook until the tomatoes soften completely. Add little water to avoid burning of spices.
- Add kali masoor dal and water.
- Cover and cook until the lentils are soft and tender.
- Stir occasionally and add more water if required.
- Add coriander leaves, kasuri methi, milk or cream.
- Simmer for 1 minute on low heat.
- Serve hot.
The slow-cooked version takes longer but rewards you with incredible flavor.
Serving Suggestions
This creamy Masoor Makhani tastes wonderful with:
- Roti
- Phulka
- Butter naan
- Laccha paratha
- Jeera rice
- Tomato Rice
- Veg pulao
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The flavors become even better the next day.
Reheat gently on low heat. Add a splash of water if the dal has thickened too much.
Frequently Asked Questions
Can I use red masoor dal?
This recipe works best with whole brown lentils (kali masoor dal). Split red masoor dal will give a different texture.
Can I make it vegan?
Yes. Replace milk or cream with coconut cream or cashew cream.
Can I freeze Masoor Makhani?
Yes. Allow it to cool completely and freeze for up to one month.
Is this recipe spicy?
It is mildly spiced. Adjust the green chilies and red chili powder according to your preference.
Kali Masoor Makhani Dal
Masoor Makhani is one of those simple recipes that proves comfort food does not need to be complicated. A handful of pantry ingredients, a few everyday spices, and some patience is all you need to create a bowl of creamy, satisfying goodness.
Whether you serve it with roti, phulka, paratha, or jeera rice, it never disappoints. But if you ask me, nothing comes close to the comforting combination of Jeera Rice and Masoor Makhani.
Masoor Makhani Dal Recipe
Creamy Masoor Makhani made with kali masoor dal, spices and cream. A comforting Indian lentil curry perfect with roti, jeera rice or tomato rice.
Ingredients
- 1 cup Kali Masoor Dal | Brown Lentils
- 1 Onion, sliced
- 1 Tomato, sliced
- 2 Green chilies, chopped
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- ½ tbsp. fresh Ginger-Garlic paste
- Salt
- ½ tbsp. roasted Jeera powder
- ½ tbsp. roasted Coriander powder
- 1 Bay leaf
- 1 1’ inch piece of Cinnamon
- ½ tbsp. Garam Masala
- ½ tbsp. Kasuri methi | Dry fenugreek leaves
- ¼ cup Milk | 2 tbsp. fresh Cream
- 3 tbsp. fresh Coriander leaves
- 2 tbsp. Ginger juliennes (thinly sliced fresh ginger)
Instructions
How to Make Masoor Makhani
Step 1: Prepare the Tempering
Heat oil in a pressure cooker. Add bay leaf and cinnamon stick. When they release their aroma, add chopped onion.
Step 2: Sauté the Onion and Tomato
Add sliced onions and sauté until translucent. Add tomatoes and green chilies. Cook until the tomatoes become soft and mushy. Now add ginger-garlic paste and fry till raw smell wafts.
Step 3: Add the Spices
Add red chili powder, turmeric powder, roasted coriander powder, roasted cumin powder and garam masala. Cook for 2 to 3 minutes until the spices become fragrant.
Step 4: Cook the Lentils
Add the kali masoor dal and mix well. Pour in 1 to 1½ cups water. Pressure cook for 4 to 5 whistles or until the lentils are soft but not mushy.
Step 5: Finish the Dal
Open the cooker once the pressure releases naturally. Add salt, crushed kasuri methi, and chopped coriander leaves. Simmer for 2 to 3 minutes. Add milk or fresh cream. Cook on very low heat for 1 minute. Switch off the flame.
Step 6: Garnish and Serve
Garnish with:
- Fresh coriander leaves
- Grated ginger
- A swirl of cream
- Sliced onions
- Lime wedges
Serve hot.
Add love to make this Masoor Makhani Dal taste 'Yummy'.
Notes
Recipe Tips
- Soak the lentils for 1 to 2 hours to reduce cooking time.
- Do not overcook the lentils into a mush.
- Always add milk or cream on low heat.
- Stir continuously after adding dairy to prevent curdling.
- For a richer restaurant-style version, use fresh cream instead of milk.
- A small knob of butter can be added before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 25mgSodium: 77mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 8g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Devi says
wow! looks very yummm.. I've always wondered what everyone cooks with brown masoor lentils.. this is delicious!
Prathibha says
Very delicious dal,one of my fav too..nice n comforting meal….yummmy..:)
Prathibha says
Very delicious dal,one of my fav too..nice n comforting meal….yummmy..:)
ramya anand says
It was love at first sight…LOL!!droolworthy pictures…
Siri says
Love the deep color the dish has got. I am making this very soon with our usual quota of rotis. :DSiri
Nagashree says
wow, that looks so creamy. Beautiful presentation.
Rumana Rawat says
Superb what a lovely looking dish…
sowmya's creative saga says
I love this dal..make it almost the same way…have a Biryani recipe with this dal in my blog..
Supriya's Rasoi says
Lubna the pics make me drool I will surely try the deadly combination of Tomato Pulao and masoor dal.
Paaka Shaale says
Beautiful recipe!!! and very creative photography!!!The dal looks very comforting Lubna 🙂
faseela says
fabulous recipe dear…..and the clicks so tempting…..
runnergirlinthekitchen.blogspot.com says
One of my favourite dals, looks very inviting.. love the click as always 🙂
Shabbu says
looks yummy and lovely clicks..
Priya says
Wat a nutritious and protein packed makhani,irresistible..
Sharmilee! :) says
Wow this sounds new to me…looks creamy and yummy
Tina says
Bookmarking this..Looks delicious.
Devadatta says
You know what? I tried to make this 2 times before (finally) successfully pleased my family.But it is worth the hard work. LOL.Anyway, thank you for making me look like a professional. 🙂
Spice up the Curry says
I am just staring at pics and My mouth is watering. yumm
Spandana says
So creamy, rich and full of flavor. Love it!
Balvinder Ubi says
Is that your blog, too. I clicked on Yummy food and it took me here. I checked your about you. you have wonderful photography and cooking skills. I love masoor. It takes short time to cook than other daals and is creamy in texture.
Chitra says
Looks delicious. I love the props u use. Where do u buy ?
Valarmathi Sanjeev says
New to me… sounds interesting…looks creamy and delicious.
Suja Manoj says
Tempting meal,creamy and delicious curry,bookmarked.
Vimitha Anand says
Delicious dal variety Lubna
Shweta in the Kitchen says
Very nutritious & delicioushttp://shwetainthekitchen.blogspot.com/
Madhavi says
Mast recipe..and this makhani looks amazing,,,
Archana says
Bookmarking it. it will be a hit at home. I am hosting Kitchen Chronicles Theme Go Nuts…Do send me your entries
Payal Singhal says
Masoor Makhani…hmmmm nice idea:)…looks great!
Kannada Cuisine says
Masoor is my favorite lentil and makhani style just makes it better..Beautiful pictures as usual
Shama Nagarajan says
delicious dear…inviting you to oin street party food event in my blog .
Lena Rashmin Raj says
looks super delicious.. loved that color..bookmarked 🙂
Rekha says
looks very nice and tasty.. never tried this before.. Fabulous.
Rahin says
sooooo delicious …yum yum
Anh says
It looks delicious and warming! Lovely dish!
Steve niklas says
nice blog
Akila says
Wow this is indeed a special recipe with rocking clicks Event: Dish name starts with M
Umm Salihah says
Salaam Lubna, decided to try this today and it was a hit, the kids, hubby and mum-in-law all enjoyed it, so thank you!
Mahi says
You won't believe, I bought this dal by mistake, was wondering wat to do..it was sitting sadly in my pantry for months! Will try your recipe soon! Loved the photos!
Supriya's Rasoi says
Hi Lubna I made the masoor dal last week and it was very delicious my toddler also enjoyed it with her khichdi I will soon post it on my space with pics.
Jayasri Ravi says
oh! my your pictures definitely are drool worthy.., very stunning presentation.., love this dal so much as it is quick and easy to cook and comforting food
ajoy says
Hi Lubna,Love the recipe.Will try the one without the pressure cooker!!Happy cooking!!Thoughtsfromajoy.com
Jehanne says
Gorgeous pictures as usual..and thanks for the tip on no pressure cooker, I need someone to convince me to take the slow cooker from the pantry!
lubna says
I made this for breakfast today with phulkas. It was yummm.