Black Dal Makhani

A rich, creamy, and deeply flavorful North Indian classic, black dal makhani is made with slow-simmered black lentils and kidney beans gently spiced and finished with butter and cream for a velvety texture. This dish is a true labor of love that rewards with every bite, offering the perfect comfort for any occasion.

Why You’ll Love This Recipe

Black dal makhani combines the earthiness of black lentils with the richness of butter, cream, and aromatic spices, creating a deeply satisfying dish. Its long, slow cooking process allows the flavors to meld beautifully, resulting in a curry that is both luxurious and homely. Ideal for family dinners or festive gatherings, this dish pairs wonderfully with naan or steamed rice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup whole black lentils (urad dal)
1/4 cup kidney beans (rajma)
1 onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 tablespoons butter
1 tablespoon oil
1/2 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon chili powder
1/2 cup heavy cream (plus extra for garnish)
Salt to taste
Fresh cilantro, chopped (for garnish)

Directions

1. Soak the black lentils and kidney beans overnight. Drain and rinse well.
2. In a large pot, add the lentils, kidney beans, and 4 cups of water. Simmer for 1.5 to 2 hours until soft, or pressure cook for faster results. Set aside.
3. Heat the oil and butter in a pan. Add the cumin seeds and let them splutter. Add the onion and sauté until golden brown.
4. Stir in the ginger-garlic paste and cook for 1 minute. Add the tomato puree, turmeric, chili powder, coriander, and salt. Cook until the oil begins to separate from the mixture.
5. Add the cooked lentils and beans to the pan. Simmer on low heat for at least 45 minutes, stirring occasionally. Adjust water as needed to achieve the desired consistency.
6. Stir in the cream and garam masala. Cook for 5 more minutes.
7. Garnish with a swirl of cream and fresh cilantro. Serve hot with naan or steamed rice.

Servings and timing

This recipe yields 4 servings.
Prep time: 15 minutes
Cooking time: 3 hours
Total time: 3 hours 15 minutes
Calories: approximately 480 kcal per serving

Variations

• Use ghee instead of oil for a more traditional flavor.
• Add a pinch of kasuri methi (dried fenugreek leaves) for extra aroma.
• Make it vegan by substituting butter with oil and cream with coconut cream or cashew cream.
• Stir in a little smoked paprika for a hint of smokiness.
• Garnish with thinly sliced green chilies for added heat.

Storage/reheating

Black dal makhani tastes even better the next day as the flavors deepen over time.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream if the dal has thickened. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned kidney beans instead of dried?

Yes, canned kidney beans can be used. Add them after the lentils have cooked, as they require less cooking time.

Why is dal makhani cooked for so long?

The slow cooking process helps develop a creamy texture and allows the spices to blend deeply into the dish.

Can I cook this in a slow cooker?

Yes, after sautéing the onions, spices, and tomato, transfer everything to a slow cooker and cook on low for 6-8 hours.

Is dal makhani spicy?

It has mild heat, but you can adjust the chili powder to suit your taste.

What’s the best accompaniment for dal makhani?

It pairs well with naan, roti, paratha, or steamed basmati rice.

Can I use split black lentils?

Whole black lentils are preferred for their texture, but you can use split lentils for a softer result.

How do I make the dal thicker?

Simmer uncovered towards the end of cooking, or mash some of the lentils with the back of a spoon.

Can I add butter at the end instead of during cooking?

Yes, adding butter at the end enhances the richness and gloss of the dal.

Does dal makhani taste better the next day?

Yes, resting overnight allows the flavors to meld and intensify.

Can I use fresh tomatoes instead of puree?

Yes, blend fresh tomatoes until smooth and use in place of the puree.

Conclusion

Black dal makhani is a classic dish that showcases the richness and depth of traditional North Indian cuisine. With its creamy texture, gentle spices, and comforting flavor, it is a dish that warms both heart and soul. Serve it hot with naan or rice for a truly satisfying meal that is sure to impress.

Print