Dal Makhani with Black Lentils and Kidney Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A rich and creamy lentil and bean stew simmered slowly with butter and cream, flavored with aromatic spices. This indian-inspired indian (vegetarian) ready in about 75 minutes pairs rinsed Black lentils, soaked overnight Kidney beans, finely chopped Onion 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

• 1/2 cup, rinsed Black lentils
• 1/2 cup, soaked overnight Kidney beans
• 1 cup, finely chopped Onion
• 1 cup, finely chopped Tomatoes
• 1 tbsp, minced Ginger
• 1 tbsp, minced Garlic
• 1/2 tsp Cumin seeds
• 1.5 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala
• 1 tsp Salt
• 2 tbsp Butter
• 1/4 cup Heavy cream
• 4 cups Water
• 1 tbsp Vegetable oil

Instructions

1. Step 1: In a pressure cooker, combine 1/2 cup rinsed black lentils, 1/2 cup soaked kidney beans, 4 cups water, and 1/2 tsp salt. Cook on high pressure for 25 minutes, then let the pressure release naturally.
2. Step 2: While the dal cooks, heat 1 tbsp vegetable oil in a pan over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for 30 seconds until fragrant. Add 1 cup finely chopped onions and cook for 10 minutes until golden brown.
3. Step 3: Add 1 tbsp minced ginger, 1 tbsp minced garlic, and 1 cup finely chopped tomatoes to the pan. Cook for 8 minutes until the tomatoes break down. Stir in 1.5 tbsp coriander powder, 1/2 tsp turmeric powder, and 1 tsp salt. Cook for 2 minutes.
4. Step 4: Once the dal is cooked, add the tomato-onion mixture to the pressure cooker and stir. Add 2 tbsp butter and 1/4 cup heavy cream. Simmer uncovered for 20 minutes, stirring occasionally. Stir in 1 tsp garam masala and cook for 2 more minutes. Taste and adjust salt if needed.