Easy Dal Makhani (Creamy Black Lentils)

Ingredients

• 200 g (1 cup)whole black lentils (urad dal), rinsed
• 50 g (1/4 cup)dried red kidney beans (rajma), rinsed
• 950 ml (4 cups)water
• 28 g (2 tbsp)unsalted butter, or ghee for extra flavour
• 15 ml (1 tbsp)neutral oil
• 1 mediumyellow onion, finely chopped
• 4 clovesgarlic, minced
• 2.5 cm (1-inch piece)ginger, grated
• 1green chilli, finely chopped (optional; adjust to taste)
• 2 tspground coriander
• 1 tspground cumin
• 1/2 tspKashmiri chilli powder or sweet paprika
• 1/2 tspturmeric powder
• 400 g (14 oz)tin crushed tomatoes
• 1 tspgaram masala
• 120 ml (1/2 cup)double cream, or coconut cream for a vegan version
• 1 1/4 tsp, or to tastekosher salt
• To garnishfresh coriander
• Optional, to tasteextra butter or cream for drizzling

Instructions

1. 1

   Cook the pulses

   Put the black lentils, kidney beans and water in a large pot. Bring to the boil, then cover and simmer over a lower heat for 45–50 minutes, until both pulses are very soft.

2. 2

   Soften the onion

   While the pulses cook, heat the butter and oil in a large frying pan over a medium heat. Add the onion and cook for about 7 minutes, until soft and golden.

3. 3

   Add aromatics

   Stir in the garlic, ginger and green chilli. Sauté for 1–2 minutes, until fragrant.

4. 4

   Toast the spices

   Add the ground coriander, cumin, chilli powder and turmeric. Cook for 30 seconds.

5. 5

   Thicken the tomatoes

   Pour in the crushed tomatoes. Cook, stirring, for 8–10 minutes, until the sauce thickens and the oil separates.

6. 6

   Combine the pulses

   Add the cooked lentils and beans, along with their cooking liquid, to the tomato mixture. Stir well.

7. 7

   Simmer until creamy

   Simmer uncovered over a low heat for 20 minutes, stirring often to prevent sticking. For a creamier texture, mash some of the lentils against the side of the pot.

8. 8

   Finish and season

   Stir in the garam masala, salt and cream. Simmer for another 5 minutes, then taste and adjust the seasoning.

9. 9

   Garnish and serve

   Serve hot, topped with fresh coriander and, if you like, an extra swirl of butter or cream.

What is dal makhani?

Dal makhani is a North Indian dish whose name refers to lentils prepared with butter. It is known for its soft pulses and rich, gently spiced sauce.

Black lentils: They give this version its earthy flavour and thick texture, while kidney beans add another tender pulse. Cooking them until very soft is the foundation of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 0g protein, 0g carbs, 0g fat.

The lentils, beans and tomatoes supply most of the carbohydrates, while the butter, oil and cream contribute much of the fat. The pulses also provide the dish's protein. Serve it with a generous portion of vegetables, or pair it with rice or flatbread according to your appetite.

Build the flavour base

Golden onion: Give the onion the full 7 minutes so it softens and takes on colour before adding the aromatics. This creates a savoury base for the tomato sauce.

Spices and tomatoes: Briefly cooking the ground spices helps their flavour bloom, while the longer tomato cook thickens the sauce and lets it come together.

Cook the pulses until soft

Doneness: Start checking near the end of the 45–50-minute simmer. Both the lentils and beans should be very soft, not merely cooked through, before they go into the sauce.

Cooking liquid: Keep it with the pulses when combining them with the tomatoes. It helps loosen the sauce and carries the flavour of the simmered lentils and beans.

Make the texture creamy

Mash some lentils: Pressing a portion against the side of the pot thickens the dal without needing to blend it. Leave the rest whole for a more varied texture.

Stir often: The uncovered simmer helps the sauce reduce, but the pulses can catch on the bottom. Stir regularly, especially as the mixture thickens.

Finish gently

Cream at the end: Add the cream after the long simmer, then cook for just 5 more minutes. This preserves the smooth finish and gives the flavours time to mingle.

Seasoning: Taste after the cream goes in and adjust the salt to suit. The optional green chilli can be left out or varied to taste.

What to serve with dal makhani

Rice: Serve it with plain basmati rice to make a simple, filling meal. The rice also soaks up the thick tomato and lentil sauce.

Bread: Naan or another flatbread is useful for scooping. Add a fresh salad or cooked vegetables alongside if you want a more balanced plate.

Recipe notes & tips

• Rinse the lentils and beans before cooking, as directed, to remove loose surface starch and debris.
• Keep the pot covered while the pulses simmer so they cook in their measured water.
• Chop the onion finely so it softens evenly in the frying pan.
• Stir frequently during the uncovered simmer, when the thickening dal is more likely to stick.
• Use coconut cream in place of dairy cream for the vegan option described in the ingredients.

Variations

• Use ghee: Replace the butter with ghee for the extra flavour suggested in the ingredient list.
• Make it vegan: Use oil instead of butter and coconut cream instead of double cream.
• Adjust the heat: Leave out the optional green chilli or add it to taste.
• Choose a milder chilli: Use sweet paprika in place of Kashmiri chilli powder.
• Try a pressure cooker: The recipe mentions a pressure-cooking option, but the supplied method does not specify its timing or settings.

Common mistakes to avoid

• Undercooked pulses: Continue simmering until both the lentils and kidney beans are very soft before adding them to the sauce.
• Pale onion: Cook it for about 7 minutes, until soft and golden, before adding the garlic and ginger.
• Burnt spices: Keep their cooking time to 30 seconds, then add the tomatoes.
• Thin tomato sauce: Let it cook for 8–10 minutes, until thickened and the oil separates.
• Sticking dal: Stir often during the 20-minute uncovered simmer, especially as the mixture thickens.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan, stirring often; add a splash of water if the dal has thickened too much. Heat until steaming throughout.

Frequently asked questions