daal makhni

Daal Makhni: The Creamy Comfort of Pakistan’s Beloved Lentil Dish

In the heart of Pakistani cuisine lies a dish that exemplifies comfort and indulgence. Daal Makhni, a creamy and flavorful lentil curry, is not just food; it’s a cultural experience. This article embarks on a journey through the history, ingredients, preparation, and cultural significance of Daal Makhni, a dish that has captured the hearts and palates of food enthusiasts across the world.

A Taste of Pakistan’s Culinary Heritage

Pakistani cuisine is renowned for its diverse flavors, influenced by centuries of history and cultural exchange. Daal Makhni has emerged as an iconic dish that embodies the essence of comfort and tradition.

Ingredients of Daal Makhni

  • Black gram 100g (urad dal washed & soaked 7 to 8 hours)
  • Split Bengal 50g (Chana daal washed & soaked 7 to 8 hours)
  •  ginger 2 inch (crushed)
  •  garlic 12 to 15 pieces (crushed)
  •  onions 2 medium (very finely chopped)
  •  tomato puree 1 cup
  •  garam masala powder 1/2 tsp
  •  salt 1 tsp
  •  turmeric 1/2 tsp
  •  red chili powder 1 tsp (leveled)
  •  butter 125g
  •  cream 1/2 cup
  •  green chilli 4 (sliced)
  •  ginger 1 inch (Jillian)


1: cook the soaked dal with 3 to 4 glasses of water until soft, on a low to medium flame, and keep the water from the daal.

 2: melt the butter, add the ginger and garlic, and fry for 2 to 3 minutes on low to medium heat.

 3: Now add onion and fry until golden on high flame.

 4: then add tomato paste, turmeric, red chili powder, and salt and cook on high flame until the butter comes to the surface.

 5: add the cooked dal mix well, and wait for it to boil on high flame, then cover and cook on medium to high flame till it thickens.

 6: now add green chillies, ginger, and garam masala powder mix, use a masher to mash the dal but not too much.

 7: add the cream well and cook on low heat for 15 to 20 minutes.

 8: spoon the cream over the dal and serve hot with roti or tandoori roti.

Serving Daal Makhni

Daal Makhni is typically served hot, accompanied by naan or rice. It’s a dish that encapsulates the comfort and indulgence of Pakistani cuisine. A side of yogurt or achar (pickles) often complements the richness of the dish.

Cultural Significance

Daal Makhni is more than just a meal; it’s a cultural symbol of comfort and togetherness in Pakistan & India. It’s often prepared during festivals, celebrations, and family gatherings, where sharing a meal signifies warmth and connection.


Daal Makhni, with its creamy lentils, aromatic spices, and rich sauce, is a true embodiment of Pakistani & Indian cuisine. It’s a dish that bridges the gap between tradition and modernity, offering a taste of the past and a connection to the present. Whether you savor it at a local eatery in Delhi, a family kitchen in Lahore or Islamabad, or recreate it in your own, Daal Makhni is a flavorful journey that leaves an indelible mark—an homage to the rich and diverse flavors of Pakistan and the joy of sharing a comforting meal with loved ones.

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