Dal Makhani
Creamy black lentils and kidney beans simmered in a rich tomato-based sauce with butter and cream. A classic Indian comfort dish that's vegetarian, indulgent, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- 1 cup black lentils (urad dal), soaked
- ½ cup kidney beans (rajma), soaked
- 6 cups water
- 4 tablespoons ghee or butter
- 1 large onion, finely chopped
- 1.5 tablespoons ginger-garlic paste
- ¾ cup tomato puree
- ½ cup heavy cream
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- ½ teaspoon cumin seeds
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a large pot, bring 6 cups of water to a boil. Add the soaked black lentils and kidney beans, then reduce heat to medium-low.
- 2
Simmer for 30-35 minutes until the lentils and beans are very soft and partially broken down. Skim off any foam that rises to the surface.
- 3
Heat ghee in a separate skillet over medium heat. Add cumin seeds and let them crackle for 30 seconds.
- 4
Add chopped onion and cook for 4-5 minutes until golden brown, stirring occasionally.
- 5
Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- 6
Add tomato puree, red chili powder, and garam masala. Cook for 3-4 minutes, stirring frequently, until the oil separates from the tomato mixture.
- 7
Pour the sauce into the pot with the cooked lentils and stir well to combine.
- 8
Simmer together for 5 minutes, then stir in the heavy cream and kasuri methi leaves.
- 9
Cook for another 2-3 minutes, then season with salt and black pepper to taste.
- 10
Garnish with fresh cilantro and a dollop of cream if desired. Serve hot with naan or basmati rice.
Tools you’ll need
- large heavy-bottomed pot
- 12-inch skillet or frying pan
- wooden spoon
- measuring cups and spoons
- knife and cutting board
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