Dal Makhani with Black Lentils and Kidney Beans

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 recipe (vegetarian), ready in about 75 minutes, pairs Black lentils, Kidney beans, 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

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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.