Creamy Dal Makhani with Slow-Cooked Black Lentils
Rich and velvety black lentil curry simmered slowly with butter, cream, and aromatic spices for deep flavor. This indian (vegetarian) ready in about 95 minutes pairs kidney beans (soaked overnight), water, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup whole black urad dal (black gram lentils)
- 1/4 cup kidney beans (soaked overnight)
- 4 cups water
- 3 tbsp butter
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes (pureed)
- 1 tsp red chili powder
- 1 tsp garam masala
- to taste salt
- 1/2 cup heavy cream
- 2 tbsp fresh cilantro (chopped)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup whole black urad dal and 1/4 cup soaked kidney beans. In a pressure cooker, combine with 4 cups water and cook under pressure for 30 minutes until soft and mushy.
- Step 2: Heat 2 tbsp vegetable oil and 3 tbsp butter in a large pan over medium heat. Add 1 tsp cumin seeds and let them crackle for 30 seconds.
- Step 3: Add 1 medium finely chopped onion and sauté for 8-10 minutes until golden and fragrant.
- Step 4: Stir in 1 tbsp ginger-garlic paste and cook for 2 minutes until raw smell disappears.
- Step 5: Add 2 medium pureed tomatoes, 1 tsp red chili powder, and salt to taste. Cook the mixture for 10 minutes until oil separates from the masala.
- Step 6: Pour the cooked lentils and beans with their cooking liquid into the pan. Simmer on low heat for 30 minutes, stirring occasionally, until thickened and creamy.
- Step 7: Stir in 1 tsp garam masala and 1/2 cup heavy cream. Cook for another 5 minutes to incorporate the cream fully.
- Step 8: Garnish with 2 tbsp chopped fresh cilantro. Serve hot with basmati rice or naan.
Frequently asked questions
How long does Creamy Dal Makhani with Slow-Cooked Black Lentils take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Dal Makhani with Slow-Cooked Black Lentils?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Creamy Dal Makhani with Slow-Cooked Black Lentils?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Dal Makhani with Slow-Cooked Black Lentils for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Dal Makhani with Slow-Cooked Black Lentils vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
