Dal Makhani

Dal Makhani is the slow-cooked black lentil curry of North India — creamy, buttery, and deeply satisfying. Black urad dal and kidney beans simmer low and slow with tomatoes and warm spices until meltingly tender, then get finished with butter and cream. It is pure comfort in a bowl, perfect with basmati rice or tandoori roti.

Prep time

15 mins

Cook time

1 hr 30 mins

Total time

1 hr 45 mins

Servings

4 servings

Calories

390

Ingredients

• 1 cup (200 g) whole black lentils (urad dal), rinsed and soaked overnight
• 0.25 cup (50 g) red kidney beans, soaked overnight
• 4 cups (950 ml) water
• 1 teaspoon salt, plus more to taste
• 2 tablespoons unsalted butter, plus 1 tablespoon for finishing
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• 2 medium tomatoes, pureed (about 1 cup)
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 0.5 teaspoon Kashmiri chili powder
• 0.5 cup (120 ml) heavy cream

Instructions

1. Drain the soaked lentils and kidney beans and add them to a large pot with 4 cups of water and 1 teaspoon of salt. Bring to a boil, skim off any foam, then reduce to a low simmer.
2. Cook gently for 60–75 minutes, stirring occasionally, until the lentils are completely soft and breaking apart. Add a splash of hot water if the level drops too low.
3. In a separate pan, heat the butter and oil over medium heat. Sauté the onion for 7–8 minutes until golden. Add the ginger and garlic and cook 1 minute more.
4. Stir in the tomato puree, cumin, garam masala, and chili powder. Cook for 8–10 minutes until the mixture thickens into a rich paste and oil glistens at the edges.
5. Add this masala to the cooked lentils and stir well. Simmer together on low heat for 20 minutes, lightly mashing some lentils with the back of a spoon to thicken the dal.
6. Stir in the heavy cream and the final tablespoon of butter. Simmer 5 more minutes, adjust salt, garnish with cilantro, and serve hot.

Pro tips

• Overnight soaking is essential — it cuts cooking time and gives a creamier texture.
• The long, low simmer is what makes dal makhani special; don't rush it with high heat.
• Mash a portion of the lentils at the end for that signature thick, velvety body.
• For a lighter version, replace half the cream with milk, but add it slowly off the boil.

Frequently asked questions