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Dal Makhani

Black lentils and kidney beans simmered for hours in a rich, creamy tomato sauce with butter and cream. The queen of all dals, served at every special occasion in North India.

DinnerIndianMedium

10 min

Prep

1 hr 30 min

Cook

1 hr 40 min

Total

Servings

Medium

Difficulty

Instructions

Soak the black lentils and kidney beans overnight (at least 8 hours). Drain and rinse.

Add the lentils and beans to a pot with 5 cups of water. Bring to a boil, then simmer for 45-60 minutes until the lentils are very soft and starting to break down.

In a separate pan, melt the butter. Cook the onion for 8 minutes until deeply golden. Add garlic and ginger, cook 1 minute. Add crushed tomatoes and chili powder. Cook 5 minutes until thick.

Tip: The magic of dal makhani is the slow cooking. Restaurant versions simmer for 12+ hours. At home, 90 minutes with occasional mashing gives you most of that flavor.

Add the tomato-onion mixture to the lentils. Add garam masala and salt. Simmer on low for 30 more minutes, stirring and mashing occasionally. The dal should be thick and creamy.

Stir in the cream and an extra tablespoon of butter. Serve over basmati rice or with butter garlic naan.

Nutrition per Serving

340kcal

Calories

16g

Protein

40g

Carbs

14g

Fat

10g

Fiber

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Dal Makhani

Ingredients

Instructions

Nutrition per Serving

Tags

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