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Rich and creamy Dal Makhani

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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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Soaking Time 6 hours
Total Time 7 hours 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

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)

Equipment

  • Heatproof Bowl
  • Medium Saucepan
  • Skillet

Method
 

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