Dal Makhani with Garlic Naan
Creamy black lentil stew with kidney beans, served with aromatic garlic-infused naan. This Indian recipe (vegetarian), ready in about 70 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 310 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 black lentils
- 1 cup, canned kidney beans
- 1 medium, diced onion
- 1 medium, diced tomato
- 2 cloves, minced garlic
- 1 tbsp grated ginger
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1/2 cup cream
- 4 pieces naan
Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Soak 1 cup black lentils in water for 4 hours, then drain and rinse.
- Step 2: Heat 2 tbsp oil in a pot, add 1 diced onion and cook for 5 minutes until golden.
- Step 3: Stir in 2 minced garlic cloves, 1 tbsp grated ginger, 1 tsp garam masala, 1 tsp cumin, and 1 tsp coriander. Cook for 1 minute.
- Step 4: Add 1 cup drained kidney beans, 1 diced tomato, and 1 cup soaked lentils. Cook for 15 minutes until tender.
- Step 5: Stir in 1/2 cup cream and simmer for 5 minutes until the sauce thickens. Serve with 4 pieces of garlic naan, warmed in a 350°F oven for 5 minutes.
