Description
A rich, creamy, and deeply flavorful North Indian classic made with slow-simmered black lentils and kidney beans, gently spiced and finished with butter and cream for a velvety texture — a true labor of love that rewards with every bite.
Ingredients
Units
Scale
- 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)
Instructions
- Soak black lentils and kidney beans overnight. Drain and rinse well.
- In a large pot, add lentils, kidney beans, and 4 cups water. Simmer for 1.5-2 hours until soft (or pressure cook for faster results). Set aside.
- Heat oil and butter in a pan. Add cumin seeds and let them splutter. Add onion and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 1 minute. Add tomato puree, turmeric, chili powder, coriander, and salt. Cook until oil begins to separate.
- Add cooked lentils and beans to the pan. Simmer on low heat for at least 45 minutes, stirring occasionally. Adjust water as needed for desired consistency.
- Stir in cream and garam masala. Cook for 5 more minutes.
- Garnish with a swirl of cream and fresh cilantro. Serve hot with naan or rice.
Notes
- For deeper flavor, simmer even longer on very low heat.
- Use ghee instead of oil for a richer taste.
- Dal Makhani tastes even better the next day as the flavors develop.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 65mg
