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dal makhani recipe Creamy Black Lentils
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This easy dal makhani recipe brings the taste of creamy black lentils to your kitchen. It is a rich, satisfying dish perfect for nourishing family meals, surprisingly simple to make.
Ingredients
- 1 cup whole black urad dal (black lentils)
- 0.25 cup kidney beans
- 1 medium onion, finely chopped
- 1 tbsp fresh ginger-garlic paste
- 1 cup pureed tomatoes
- 2 tbsp ghee or vegetable oil
- 1 tsp red chili powder
- 0.5 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp salt, or to taste
- 3–4 cups water, for cooking lentils
- 0.25 cup heavy cream or dairy-free alternative
- 1–2 tbsp butter or plant-based butter
- Fresh cilantro, chopped, for garnish
- Green chilies, finely sliced (optional)
- 1 tsp dried fenugreek leaves (kasuri methi) (optional)
Instructions
- Prep Lentils: Rinse 1 cup whole black urad dal and 0.25 cup kidney beans thoroughly. Soak them in fresh water overnight (8-10 hours) or quick-soak by boiling for 5 minutes then letting sit for 1 hour.
- Cook Lentils: Drain the soaked dal and beans. Transfer to a pressure cooker with 3-4 cups fresh water and 1 tsp salt. Pressure cook for 4-5 whistles, then let pressure release naturally (about 15-20 minutes), or slow cook in a pot for 2-3 hours until very tender.
- Saute Aromatics: In a large pot, heat 2 tbsp ghee or oil over medium heat. Add 1 chopped onion and saute until softened and golden brown (about 5-7 minutes). Add 1 tbsp ginger-garlic paste and saute for 1 minute until fragrant.
- Build Flavor Base: Stir in 1 cup pureed tomatoes, 1 tsp red chili powder, 0.5 tsp turmeric powder, and 1 tsp coriander powder. Cook this mixture, stirring frequently, until the oil begins to separate and the sauce thickens (about 5-7 minutes).
- Combine and Simmer: Add the cooked dal and kidney beans, along with their cooking liquid, to the spice base. Stir well, adding 0.25-0.5 cup extra water if needed for desired consistency. Bring to a gentle boil, then reduce heat to low.
- Add Creaminess: Stir in 0.25 cup heavy cream and 1-2 tbsp butter. Simmer gently on low heat for 15-20 minutes, stirring occasionally, allowing the flavors to meld and deepen.
- Final Touch: Garnish generously with fresh cilantro. For an extra luxurious finish, add an optional swirl of cream or a small dollop of butter right before serving.
Notes
For busy cooks, use good quality canned kidney beans or pre-minced ginger-garlic paste to reduce prep time. For a lighter twist, reduce or swap cream and butter for low-fat dairy or plant-based alternatives. Giving the dal an extra 10 minutes to simmer enhances silky smooth texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering, Pressure Cooking, Sauteing
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: dal makhani, Indian, creamy lentils, black lentils, easy recipe, comfort food, vegetarian, family meal, pressure cooker, slow cooker
