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Dal Makhani
5 from 24 votes

Dal Makhani

Dal Makhani is a slow-cooked Indian lentil dish featuring whole urad dal and red kidney beans simmered with ginger, garlic, and Indian spices, finished with butter and optional cream for richness. The cooked lentils have a creamy, velvety texture melded with a spiced tomato sauce, offering a deep, earthy flavor that complements Indian breads and rice.

Prep Time
15 mins
Cook Time
1 hr
Soaking Time
8 hrs
Total Time
9 hrs 15 mins
Servings: 4 servings
Calories: 272 kcal
Course: Side Dish, Main Course
Cuisine: Indian

Ingredients

  • ½ cup urad dal whole black gram
  • 2 tablespoons red kidney beans dry
  • 2 dry red chili stems removed, Indian
  • 1- inch ginger peeled and roughly chopped, fresh, piece
  • 6 cloves garlic
  • 3 cups plus 2 tablespoons water
  • ½ teaspoon Turmeric ground
  • 1 tablespoon vegetable oil or ghee
  • 1 onion finely chopped, medium
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds or ground cumin
  • ½ teaspoon red chili powder Indian
  • 1 cup tomato sauce tomato puree, canned
  • 2 tablespoons butter
  • kosher salt
  • 2 tablespoons heavy cream (optional)

Instructions

    Cup of Yum
  1. Soak both the dals (urad dal and kidney beans) in plenty of cold water for 8 hours or overnight. Rinse well and drain.
  2. Soak the dry red chilies in hot water for 15 minutes and then drain well. Add the reconstituted chilies, ginger, garlic, and 2 tablespoons water to a small food processor and puree until it forms a smooth paste. (Add a little extra water if needed to get the mixture moving).
  3. To a medium-large pot add the soaked dals, the remaining 3 cups water, half of the ginger-garlic-chili paste, and the ground turmeric. Bring to a boil over high heat. Reduce the heat to low, and simmer covered for 35 to 45 minutes until the dal is tender. Mash it a little with the back of a spoon, and set aside.
  4. Meanwhile during the last 15 or so minutes of the dal cooking, heat the oil over medium heat in a large sauté pan or skillet. Add the onions and sauté until they start browning, about 10 to 15 minutes. Add the remaining ginger-garlic-chili paste and sauté for another minute. Then add the ground coriander, garam masala, cumin, and chili powder, stirring for a few seconds. Then add the tomato sauce and butter, and cook until the butter melts and the sauce becomes incredibly fragrant, a few minutes more.
  5. Immediately add this mixture to the pot with the dal and its liquid. Season with salt (but not too much as it will reduce) and bring to a boil, then lower heat and simmer uncovered for another 15 to 20 minutes, stirring occasionally, until the mixture thickens and the flavors infuse. Taste and adjust seasoning if necessary. Stir in the heavy cream, if desired, and cook for another 3 minutes. Serve hot with any Indian bread or rice.

Notes

  • Store leftover Dal Makhani in a sealed container in the fridge for up to 4-5 days; reheat gently on the stovetop or microwave, adding water to adjust consistency if thickened.
  • Freeze leftovers for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
  • If using canned kidney beans, drain and rinse about three times the cooked quantity and add them when combining the dal with the tomato-spice mixture in step 4.
  • Substitute Indian dried red chilies and chili powder with cayenne pepper cautiously, as spice heat levels may differ.
  • Use canned tomato sauce for consistent results; homemade pureed tomatoes may require longer cooking or adding tomato paste to thicken.
  • The recipe is adapted from Padhu’s Kitchen, reflecting authentic seasoning proportions and techniques.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 2g (10%) Cholesterol 25mg (8%) Sodium 619mg (26%) Potassium 677mg (14%) Fiber 9g (36%) Sugar 5g (10%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 31g 10%
Protein 10g 20%
Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 619mg 26%
Potassium 677mg 14%
Fiber 9g 36%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.