Description
Dal Makhani is a rich and creamy North Indian classic made with slow-cooked black lentils and red kidney beans simmered in butter, cream, and aromatic spices. This restaurant-style dish is hearty, comforting, and deeply flavorful — perfect with rice or naan.
Ingredients
For the Pulses:
165 g (¾ cup + 1 tbsp) dried black lentils
70 g (⅓ cup + 1 tbsp) dried red kidney beans
Water (for soaking)
For the Dal:
800 ml (3⅓ cups) water
1 tbsp ghee
3 tbsp unsalted butter
1 onion, finely diced
1 tbsp ginger paste
½ tsp Kashmiri red chilli powder (or regular chilli powder)
½ tsp garam masala
½ tsp ground cumin
1 tsp salt
1 tbsp tomato puree (paste)
60 ml (4 tbsp) passata
1 tsp sugar
150 ml (½ cup + 2 tbsp) water
1 tbsp unsalted butter (extra)
60 ml (¼ cup) double (heavy) cream
For Serving:
1 tbsp double (heavy) cream
Chopped fresh coriander (cilantro)
Instructions
- Soak the Pulses: Rinse lentils and kidney beans until water runs clear. Soak in plenty of cold water overnight or for at least 12 hours.
- Cook the Pulses: Drain and rinse the soaked lentils and beans. Add to a saucepan with 800 ml water and simmer uncovered for about 90 minutes, stirring occasionally, until soft. Mash some of the pulses to create a creamier texture.
- Prepare the Masala: In a separate pan, melt ghee and butter over medium heat. Add diced onion and sauté for 5–7 minutes until golden. Stir in ginger paste, chilli powder, garam masala, cumin, salt, and tomato puree. Cook for 1 minute to release the aroma.
- Combine and Simmer: Add passata, cooked lentil mixture, sugar, and 150 ml water. Stir well and simmer on low heat for 50–60 minutes, stirring occasionally until thick and creamy.
- Finish and Serve: Stir in the extra tablespoon of butter and cream. Simmer for 10 more minutes. Transfer to a serving bowl, drizzle with cream, and garnish with chopped coriander. Serve with basmati rice or naan.
Notes
For a vegan version, replace butter and cream with coconut oil and coconut cream.
Add a small cinnamon stick or cardamom pods while simmering for extra aroma.
Use kasuri methi (dried fenugreek leaves) at the end for an authentic flavor boost.
Dal thickens as it sits—add a splash of water or cream when reheating.
Soaking lentils overnight ensures a creamier, smoother texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 55mg
