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Indian · Main
Dal Makhani
Creamy black lentils and kidney beans become luxuriously rich when finished with butter and aromatic spices, creating a restaurant-quality dish right at home. The slow-cooked dal develops deep, warming flavors from cumin and garam masala, while the tomato and garlic add brightness and depth. Perfect for special dinners or when you want to impress with authentic Indian comfort food.
Prep time
15 minutes
Cook time
1 hour
Total time
1 hour 15 minutes
Servings
4
Ingredients
- 1 cup whole black lentils (urad dal), soaked overnight
- 1/4 cup kidney beans, soaked overnight
- 2 tbsp butter
- 1 onion, chopped
- 1 tomato, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 cup heavy cream
- Salt to taste
Instructions
- Soak lentils and kidney beans overnight in plenty of water.
- Drain and pressure cook lentils and kidney beans with fresh water until tender, about 20-25 minutes.
- In a large pan, melt butter over medium heat and sauté onions until golden brown.
- Add garlic and tomatoes; cook until soft and tomatoes break down.
- Add cumin and garam masala; stir to combine.
- Add the cooked lentils and kidney beans to the pan; simmer on low heat for 30 minutes, stirring occasionally.
- Stir in cream and cook for an additional 5 minutes.
- Season with salt to taste and serve hot.
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