Dal Makhani
Creamy black lentils and kidney beans simmered in a rich tomato-based sauce with butter and cream. A classic Indian comfort dish that's vegetarian, indulgent, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
In a large pot, bring 6 cups of water to a boil. Add the soaked black lentils and kidney beans, then reduce heat to medium-low.
Step 2
Simmer for 30-35 minutes until the lentils and beans are very soft and partially broken down. Skim off any foam that rises to the surface.
Step 3
Heat ghee in a separate skillet over medium heat. Add cumin seeds and let them crackle for 30 seconds.
Step 4
Add chopped onion and cook for 4-5 minutes until golden brown, stirring occasionally.
Step 5
Stir in ginger-garlic paste and cook for 1 minute until fragrant.
Step 6
Add tomato puree, red chili powder, and garam masala. Cook for 3-4 minutes, stirring frequently, until the oil separates from the tomato mixture.
Step 7
Pour the sauce into the pot with the cooked lentils and stir well to combine.
Step 8
Simmer together for 5 minutes, then stir in the heavy cream and kasuri methi leaves.
Step 9
Cook for another 2-3 minutes, then season with salt and black pepper to taste.
Step 10
Garnish with fresh cilantro and a dollop of cream if desired. Serve hot with naan or basmati rice.
Tools you’ll need
- large heavy-bottomed pot
- 12-inch skillet or frying pan
- wooden spoon
- measuring cups and spoons
- knife and cutting board
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