Rich Dal Makhani Simmered with Butter and Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic North Indian lentil dish featuring whole black lentils and kidney beans slow-cooked with butter, cream, and spices for a velvety texture. This indian (vegetarian) ready in about 570 minutes pairs whole black urad dal, kidney beans (rajma), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 480 min Cook: 90 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1/2 cup whole black urad dal and 1/4 cup kidney beans thoroughly. Soak them together in water overnight. Drain and transfer to a pressure cooker with 4 cups fresh water. Cook under pressure for 30-35 minutes until very soft.
  2. Step 2: Melt 3 tbsp butter in a deep pan over medium heat. Add 1 tbsp ginger garlic paste and sauté for 2 minutes until fragrant.
  3. Step 3: Add 1 medium finely chopped onion and cook for 6-7 minutes until golden and translucent.
  4. Step 4: Stir in 2 pureed medium tomatoes and 1 tsp red chili powder. Cook the mixture for 8-10 minutes until oil separates and the masala thickens.
  5. Step 5: Pour the cooked lentils and beans along with their cooking liquid into the pan. Stir well and simmer uncovered on low heat for 30-40 minutes, stirring occasionally, until the dal thickens to a creamy consistency.
  6. Step 6: Season with salt to taste and add 1 tsp garam masala. Mix gently.
  7. Step 7: Stir in 1/4 cup heavy cream and cook for an additional 5 minutes to enrich the dal.
  8. Step 8: Garnish with 2 tbsp chopped fresh cilantro and serve hot with naan or steamed basmati rice.

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Frequently asked questions

How long does Rich Dal Makhani Simmered with Butter and Cream take to make?

Total time is about 570 minutes (480 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rich Dal Makhani Simmered with Butter and Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole black urad dal from drying out.

Can I substitute ingredients in Rich Dal Makhani Simmered with Butter and Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rich Dal Makhani Simmered with Butter and Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rich Dal Makhani Simmered with Butter and Cream vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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