Fenugreek-Spiced Lentil Dhal Makhani

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Creamy black lentils simmered slowly with fenugreek and aromatic spices for a rich, hearty Indian dhal. This Indian vegan recipe, ready in about 135 minutes, pairs whole black urad dal, red kidney beans (rajma), and fenugreek seeds for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 rinsed whole black urad dal
• 1/4 cup soaked overnight red kidney beans (rajma)
• 1 tsp fenugreek seeds
• 1 tbsp grated ginger
• 4 minced garlic cloves
• 1 medium finely chopped onion
• 300 g tomato puree
• 3 tbsp butter
• 100 ml heavy cream
• 1 tsp cumin powder
• 1 tsp garam masala
• to taste salt
• 4 cups water

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Instructions

1. Step 1: In a large pot, combine 1 cup rinsed whole black urad dal and 1/4 cup soaked red kidney beans with 4 cups water. Bring to a boil, then simmer partially covered for 1 hour until the lentils are soft.
2. Step 2: While lentils cook, melt 3 tbsp butter in a skillet over medium heat. Add 1 tsp fenugreek seeds and 1 medium finely chopped onion, sautéing for 5 minutes until the onion is golden.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Add 300 g tomato puree, 1 tsp cumin powder, and salt to taste. Cook the sauce for 10 minutes until thickened.
5. Step 5: Pour the tomato-spice mixture into the cooked lentils, stirring well. Simmer together on low heat for another 30 minutes, stirring occasionally until the dhal thickens.
6. Step 6: Stir in 1 tsp garam masala and 100 ml heavy cream, cooking for 5 minutes more until creamy and rich.
7. Step 7: Adjust salt and serve hot garnished with fresh cilantro and a dollop of butter if desired.