You have probably ordered it at an Indian restaurant: dal makhani, whole black lentils and red kidney beans simmered for hours with tomato, butter and cream until they turn rich and silky. It is wonderful comfort food, and making it is actually not difficult, much of the time is hands-off.
The lentils need an overnight soak, so plan ahead, and give them a slow simmer at the end. That long, gentle cook gives restaurant dal makhani its depth.
Tips for Making Dal Makhani
Cook the lentils until completely soft. They should crush easily between your fingers. Even slightly firm lentils give you a gritty dal that never turns creamy.
Mash some of the lentils as it simmers. Press a few against the side of the pot with the back of a spoon. This thickens the dal without any flour.
Simmer it low, and longer than you think. After the lentils join the tomato base, 30 to 45 minutes at a gentle simmer turns it silky. Stir often so it does not catch.
Add the cream and kasuri methi at the end. Both lose their flavor with long cooking. Crush the dried fenugreek between your palms as it goes in.
Print
Dal Makhani: Creamy Black Lentils with Kidney Beans, Butter and Cream
- Total Time: 10 hours 5 minutes
- Yield: Serves 6
Description
You have probably ordered it at an Indian restaurant: dal makhani, whole black lentils and red kidney beans simmered for hours with tomato, butter and cream until they turn rich and silky.
Ingredients
For the Lentils
- 1 cup (200 g) whole black lentils (sabut urad), rinsed
- 1/4 cup (45 g) dried red kidney beans, rinsed
- 5 cups (1.2 L) water
- 1 tsp salt
For the Dal
- 3 tbsp butter
- 1 tbsp neutral oil
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chili, slit lengthwise (optional)
- 1 cup (240 g) tomato puree
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1/2 cup (120 ml) heavy cream
- Salt, to taste
Instructions
TO COOK THE LENTILS
Soak the lentils and kidney beans together in plenty of cold water overnight, at least 8 hours. Drain.
Put them in a pressure cooker or Instant Pot with the 5 cups of water and the salt. Cook at high pressure for 35 minutes, then let the pressure release naturally. Or boil them hard for 10 minutes, which makes the kidney beans safe to eat, then simmer in a covered pot for 2 to 2 1/2 hours, adding water as needed, until completely soft.
To Make the Dal
Heat the butter and oil in a large, heavy pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the onion and cook for 10 minutes, until golden.
Stir in the ginger-garlic paste and green chili and cook for 1 minute. Add the tomato puree and chili powder and cook for 8 to 10 minutes, until the oil separates from the sauce.
Add the cooked lentils and beans with all of their liquid. Simmer over low heat for 30 to 45 minutes, stirring often and mashing a few lentils against the side of the pot, until thick and creamy. Add a splash of hot water if it gets too thick.
Stir in the garam masala, crushed fenugreek leaves and cream and simmer for 5 minutes. Taste and add salt. Serve hot.
Notes
- Keeps 4 days in the fridge and 3 months in the freezer. It thickens as it sits, so thin it with a splash of water when you reheat it.
- Whole black lentils (sabut urad) are sold at Indian grocers and online. Black beluga lentils are a different lentil and will not give the same creamy result.
- The times above use a pressure cooker. Cooking the lentils on the stove adds about 1 1/2 hours.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Comforting Soups
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Fat: 15 g
- Carbohydrates: 28 g
- Protein: 10 g
Frequently Asked Questions
My dal makhani is too watery. How do I thicken it?
Simmer it uncovered over low heat for 15 to 20 minutes, stirring often. Mash a few more lentils against the side of the pot. If it is still thin, let it sit for 10 minutes off the heat, because it thickens as it cools.
Can I make it without cream?
Yes. Use 1/2 cup of whole milk with a tablespoon of cashew paste, or 1/3 cup of full-fat coconut milk. It will be a little lighter and less rich, with a faint coconut flavor if you use that.
Can I make dal makhani in a slow cooker?
Yes, after soaking, but boil the lentils and kidney beans hard on the stove for 10 minutes first, because dried kidney beans are not safe if they only cook on a slow cooker's low heat. Then cook them in the slow cooker with the water and salt on low for 8 hours, make the tomato base on the stove, stir it together, and give it another 30 minutes on low.
Can I use split urad dal, or leave out the kidney beans?
Split and skinned urad dal (urad dhuli) cooks in about 30 minutes without soaking, but the dal is less creamy. Skipping the kidney beans is fine and gives you a slightly smoother, all-lentil dal.
My dal makhani is too salty. What can I do?
Stir in hot water and a little more cream, a splash at a time, and simmer for 10 minutes. Because the salt went into the cooking water, it is hard to take out, so add the final salt only at the end.
