Creamy Dal Makhani

This Creamy Dal Makhani recipe is a rich, comforting Indian classic that’s perfect for any occasion. Made with black lentils, kidney beans, and a blend of aromatic spices, this dish is slow-cooked to perfection and finished with a touch of cream and butter. Serve it with rice or naan for a satisfying meal!

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Course: Main Course

Cuisine: Indian

Keyword: Makhani

Prep Time: 10

Cook Time: 1 30

Soaking Time: 6

Total Time: 7 40

Servings:

Calories: 320kcal

Equipment

Heatproof Bowl

Medium Saucepan

Skillet

Ingredients

1 cup black lentils urad dal
¼ cup kidney beans rajma
4 cups water
2 tablespoons butter
1 large onion finely chopped
1 tablespoon garlic minced
1 tablespoon ginger minced
1 teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon turmeric
1 teaspoon garam masala
2 cups tomato puree
¼ cup heavy cream
Salt to taste
Fresh cilantro chopped (for garnish)

Instructions

Cook Lentils and Beans: Rinse and soak lentils and beans for 6 hours or overnight. Cook in a pressure cooker or pot until tender.
Prepare Aromatics: Heat butter in a pan. Sauté onions until golden, then add garlic, ginger, and spices.
Simmer Sauce: Add tomato puree and cook until thickened. Stir in cooked lentils and beans. Simmer for 30-40 minutes.
Add Cream and Butter: Stir in cream and butter. Cook for 5 minutes.
Garnish and Serve: Garnish with cilantro and serve hot with rice or naan.

Notes

Make Ahead: The dal tastes even better the next day as the flavors develop.

Freezing: Freeze in an airtight container for up to 3 months.

Spice Level: Adjust the garam masala and chili powder to suit your taste.

Nutrition