Skip to main content
Brian Sunter

Dal Makhani

Creamy black lentil dal slow-cooked with butter and spices.

1 hour 30 minutes 6 servings
indian vegetarian dal slow-cook
Scale
Units

Nutrition

Authored values; per-serving basis not stated.

Calories
2100
Protein
60g
Carbs
180g
Fat
120g
Fiber
36g

Dal only, doesn't include naan or rice. Fat is high from butter, ghee, and cream; reduce for a lighter version.

Ingredients

  • 1 cup whole black lentils
  • 0.25 cup red kidney beans
  • 4 cups water
  • 3 tablespoons butter
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • - onion
  • 2 tablespoons ginger-garlic paste
  • 2 cups tomato puree
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • - salt
  • 0.25 cup heavy cream
  • 1 teaspoon garam masala
  • 2 tablespoons kasuri methi
  • - heavy cream

Equipment

  • pot
  • large pot

About

A classic North Indian dish made with black lentils and red kidney beans, slow-cooked to creamy perfection with butter and spices. Serve with naan or rice.

Instructions

Soak

1

Soak 1 cup whole black lentils and 0.25 cup red kidney beans overnight in water.

Cook Lentils

2

Drain and rinse the lentils and beans. Add to a pot with 4 cups water and cook for 20-25 minutes until soft.

Make the Masala

3

In a large pot over medium heat, melt 3 tablespoons butter and 1 tablespoon ghee . Add 1 teaspoon cumin seeds and let them sizzle.

4

Add onion and sauté until golden brown.

5

Add 2 tablespoons ginger-garlic paste and cook for 2 minutes .

6

Add 2 cups tomato puree , 1 teaspoon turmeric powder , 1 teaspoon red chili powder , and salt to taste. Cook until the oil starts to separate from the masala.

Simmer

7

Add the cooked lentils and beans to the pot. Simmer on low heat for 30-40 minutes , stirring occasionally.

8

Add 0.25 cup heavy cream and 1 teaspoon garam masala . Simmer for another 10 minutes .

9

Crush 2 tablespoons kasuri methi between your palms and add to the dal. Stir well.

Serve

10

Garnish with a dollop of heavy cream and serve hot with naan or rice.

Related recipes

View Cooklang Source
recipe.cook 
---
title: Dal Makhani
description: "Creamy black lentil dal slow-cooked with butter and spices."
servings: 6
time: 1 hour 30 minutes
tags: [indian, vegetarian, dal, slow-cook]
cuisine: Indian
difficulty: easy
nutrition-calories: 2100
nutrition-protein: 60g
nutrition-carbs: 180g
nutrition-fat: 120g
nutrition-fiber: 36g
nutrition-note: Dal only, doesn't include naan or rice. Fat is high from butter, ghee, and cream; reduce for a lighter version.
long_description: "A classic North Indian dish made with black lentils and red kidney beans, slow-cooked to creamy perfection with butter and spices. Serve with naan or rice."
rating: 4.5
---

== Soak ==

Soak @whole black lentils{1%cup}(urad dal) and @red kidney beans{1/4%cup}(rajma) overnight in water.

== Cook Lentils ==

Drain and rinse the lentils and beans. Add to a #pot{} with @water{4%cups} and cook for ~cook{20-25%minutes} until soft.

== Make the Masala ==

In a #large pot{} over medium heat, melt @butter{3%tablespoons} and @ghee{1%tablespoon}. Add @cumin seeds{1%teaspoon} and let them sizzle.

Add @onion{1}(finely chopped) and sauté until golden brown.

Add @ginger-garlic paste{2%tablespoons} and cook for ~{2%minutes}.

Add @tomato puree{2%cups}, @turmeric powder{1%teaspoon}, @red chili powder{1%teaspoon}, and @salt{} to taste. Cook until the oil starts to separate from the masala.

== Simmer ==

Add the cooked lentils and beans to the pot. Simmer on low heat for ~simmer{30-40%minutes}, stirring occasionally.

Add @heavy cream{1/4%cup} and @garam masala{1%teaspoon}. Simmer for another ~{10%minutes}.

Crush @kasuri methi{2%tablespoons}(dried fenugreek leaves) between your palms and add to the dal. Stir well.

== Serve ==

Garnish with a dollop of @heavy cream{} and serve hot with naan or rice.