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Dal Makhani

Indian · Dinner · Easy

Dal Makhani

Total
9 hr 5 min
Prep
7 hr 15 min
Serves
6
Calories
260
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Whole black lentils simmer until creamy in a buttery tomato sauce, finished with ginger, warm spices and a little cream.

Long simmering gives Dal Makhani its thick texture as the whole black lentils soften and release starch. Butter and cream round out the tomato base without replacing that slow-cooked body.

Use whole black urad lentils rather than ordinary brown lentils. Soak them before cooking and do not add the acidic tomatoes until the lentils are tender, since acid can delay softening.

CreamyRichMake AheadFreezer FriendlyVegetarianGluten-freeNut-freeEgg-free

Method

  1. Soak whole black urad lentils in plenty of water for , then drain. Put in a saucepan with the measured water, bring to a boil and simmer for until very soft, adding hot water as needed.

  2. Melt butter in a skillet over medium heat. Cook garlic, ginger, cumin and paprika for , then add canned tomatoes and cook for until thick.

  3. Stir the tomato mixture, kidney beans and salt into the lentils. Simmer for , stirring often and mashing some lentils until creamy.

  4. Stir in garam masala and heavy cream off the heat. Add a little hot water if the lentils are too thick to spoon easily.

Forkue tips

  • Give the lentils extra simmering time if their skins still feel firm; older dried pulses take longer.

Storing and reheating

The lentils thicken in the fridge and keep for 4 days; freeze portions for 2 months. Reheat slowly with water, stirring along the bottom to prevent sticking.

Nutrition per serving, estimated

260Calories
11gProtein
32gCarbs
10gFat

Photo: TarnishedPath, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Dal Makhani: FAQ

Can I use split urad dal?

Whole black urad gives the characteristic texture and longer-cooked body. Split lentils break down much more quickly.

Why is it not creamy yet?

The lentils need more softening and stirring. Mash a ladleful against the pot and continue simmering with enough water to prevent sticking.

How do I store and reheat Dal Makhani?

The lentils thicken in the fridge and keep for 4 days; freeze portions for 2 months. Reheat slowly with water, stirring along the bottom to prevent sticking.

How long does Dal Makhani take?

About 9 hr 5 min in total: 7 hr 15 min prep and 1 hr 50 min cooking.

What do I need to make Dal Makhani?

The key ingredients are whole black urad lentils, canned kidney beans, canned tomatoes, butter, garlic and ginger, plus pantry basics.

Any tips for Dal Makhani?

Give the lentils extra simmering time if their skins still feel firm; older dried pulses take longer.

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