Dal Makhani with Naan and Rice
A creamy, slow-simmered black lentil curry served with fluffy rice and warm naan. This simplified home version delivers rich, comforting flavor without the overnight soaking.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Rinse the 1 cup black lentils and soak in water for 30 minutes. Drain and set aside.
Step 2
In a large pot, melt 1 tbsp butter over medium heat. Add 1 chopped onion and cook until soft and golden, about 8 minutes.
Step 3
Add 3 minced garlic cloves and 1 tbsp grated ginger. Cook for 1 minute until fragrant.
Step 4
Add 2 chopped tomatoes and 1 tsp garam masala. Cook until tomatoes break down, about 5 minutes.
Step 5
Add the drained lentils and 3 cups water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 30 minutes.
Step 6
Stir in the remaining 1 tbsp butter and 1 tsp salt. Simmer for 5 more minutes until creamy. Serve with rice and naan.
Step 7
Optional: add a splash of cream or a pinch of red chili powder for extra richness and heat.
Tools you’ll need
- large pot
- knife
- cutting board
- measuring cups
- measuring spoons
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