Indian Dal Makhani (Creamy Black Lentil Curry)

Name: Indian Dal Makhani (Creamy Black Lentil Curry)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 250 g Black Urad Dal (whole black lentils); 50 g Kidney beans (Rajma); 150 g Onion, finely chopped; 30 g Ginger-garlic paste; 300 g Tomatoes, pureed or canned crushed tomatoes; 1 piece Green chili, chopped (to taste); 60 g Ghee or butter; 5 g Cumin seeds; 2.5 g Turmeric powder; 10 g Coriander powder; 5 g Red chili powder (to taste); 5 g Garam Masala; 120 ml Heavy cream; null to taste Salt; 1000 ml Water; 10 g Fresh cilantro, chopped (for garnish)

Difficulty

medium

Time

2h 30m

Price Category

cheap

Calories

Medium

Dal Makhani is a classic and incredibly popular Indian dish made from black lentils and kidney beans, cooked in a rich, creamy tomato-based sauce. Traditionally, it's slow-cooked for hours to allow the lentils to break down completely and the spices to infuse deeply. This recipe offers an authentic flavor profile, perfect for a hearty family lunch or dinner. Prepare it and enjoy this comforting, spicy meal!

Steps

Soak and Cook

Soak black lentils and kidney beans separately for at least 8-12 hours or overnight. Drain the soaking water, then add fresh water and cook until tender. The lentils should be completely soft and breaking down, and the beans tender. This can take 1.5-2 hours on low heat, or 30-40 minutes in a pressure cooker.

Prepare Masala Base

In a large pan or pot, melt ghee or butter over medium heat. Add cumin seeds and let them splutter (about 30 seconds). Add the finely chopped onion and sauté until golden brown (about 8-10 minutes). Stir in the ginger-garlic paste and chopped green chili, then cook for another 1-2 minutes.

Spice and Tomato

Add turmeric powder, coriander powder, and red chili powder. Sauté for 30 seconds until fragrant. Pour in the pureed tomatoes and cook over medium heat, stirring frequently, until the tomatoes thicken and the fat separates from the sides (about 10-15 minutes).

Combine and Simmer

Add the cooked lentils and beans to the tomato base. Mix thoroughly and add enough water to achieve your desired consistency (about 4 cups or 1 liter). Season with salt to taste. Cover and simmer on low heat for at least 30-45 minutes to allow the flavors to meld and the lentils to become even creamier. Stir occasionally to prevent sticking.

Finish and Serve

Stir in the garam masala and heavy cream. Cook for another 5 minutes until heated through, but do not boil. Garnish with fresh, chopped cilantro before serving. Serve hot with naan bread, rice, or roti.

	Per 100g	Per Serving 250g
Calories	180 kcal	450 kcal
Protein	9g	22.5g
Fat	10g	25g
Carbohydrate	16g	40g
Fiber	6g	15g
Sugar	2g	5g

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vegetarian

stewed

everyday

main course

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Indian Dal Makhani (Creamy Black Lentil Curry)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Soak and Cook

Prepare Masala Base

Spice and Tomato

Combine and Simmer

Finish and Serve

Extra Tips

► Soaking the lentils and beans is crucial for reducing cooking time and improving digestibility, don't skip it!

► Slow cooking gives Dal Makhani its characteristic creamy texture and deep flavor, but if you're in a hurry, you can use a pressure cooker.

► Adding a little extra butter or cream just before serving will make the flavor even richer.

Nutrition