Dal Makhani with Naan and Rice
A creamy, slow-simmered black lentil curry served with fluffy rice and warm naan. This simplified home version delivers rich, comforting flavor without the overnight soaking.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 14g
Ingredients
- 1 cup black lentils (urad dal)
- 1 medium onion
- 2 medium tomato
- 3 cloves garlic
- 1 inch ginger
- 2 tbsp butter
- 1 tsp garam masala
- 1 tsp salt
Instructions
- 1
Rinse the 1 cup black lentils and soak in water for 30 minutes. Drain and set aside.
- 2
In a large pot, melt 1 tbsp butter over medium heat. Add 1 chopped onion and cook until soft and golden, about 8 minutes.
- 3
Add 3 minced garlic cloves and 1 tbsp grated ginger. Cook for 1 minute until fragrant.
- 4
Add 2 chopped tomatoes and 1 tsp garam masala. Cook until tomatoes break down, about 5 minutes.
- 5
Add the drained lentils and 3 cups water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 30 minutes.
- 6
Stir in the remaining 1 tbsp butter and 1 tsp salt. Simmer for 5 more minutes until creamy. Serve with rice and naan.
- 7
Optional: add a splash of cream or a pinch of red chili powder for extra richness and heat.
Tools you’ll need
- large pot
- knife
- cutting board
- measuring cups
- measuring spoons
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