Creamy Dal Makhani with Slow-Cooked Black Lentils

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Rich and velvety black lentil curry simmered slowly with butter, cream, and aromatic spices for deep flavor. This Indian recipe (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)

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Instructions

1. 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.
2. 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.
3. Step 3: Add 1 medium finely chopped onion and sauté for 8-10 minutes until golden and fragrant.
4. Step 4: Stir in 1 tbsp ginger-garlic paste and cook for 2 minutes until raw smell disappears.
5. 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.
6. 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.
7. Step 7: Stir in 1 tsp garam masala and 1/2 cup heavy cream. Cook for another 5 minutes to incorporate the cream fully.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro. Serve hot with basmati rice or naan.