Slow-Cooked Dal Makhani with Black Lentils and Cream

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A rich and velvety lentil curry slow-simmered with butter, cream, and aromatic spices for a traditional North Indian comfort dish. This Indian recipe (vegetarian), ready in about 165 minutes, pairs whole black urad dal (black lentils), red kidney beans (rajma), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 whole black urad dal (black lentils)
• 1/4 cup red kidney beans (rajma)
• 4 cups water
• 3 tbsp ghee
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 green chili, finely chopped
• 1 medium onion, finely chopped
• 1 cup tomato puree
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• to taste salt
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: Rinse 1 cup whole black urad dal and 1/4 cup red kidney beans under cold water until clear, then soak them in 2 cups of water for at least 8 hours or overnight.
2. Step 2: Drain the soaked lentils and beans, transfer them to a large pot with 4 cups fresh water, and bring to a boil over high heat. Reduce to low, cover, and simmer gently for 1.5 to 2 hours until the lentils are soft and creamy, stirring occasionally and adding water if needed.
3. Step 3: While the lentils cook, heat 3 tbsp ghee in a deep pan over medium heat. Add 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 finely chopped green chili; sauté for 2 minutes until fragrant.
4. Step 4: Add 1 medium finely chopped onion to the pan and cook for 8-10 minutes, stirring often, until golden brown.
5. Step 5: Stir in 1 cup tomato puree, 1 tsp red chili powder, 1/2 tsp turmeric powder, and salt to taste; cook the masala on medium heat for 10 minutes, stirring occasionally, until oil begins to separate from the sauce.
6. Step 6: Add the cooked lentils along with their cooking liquid to the masala, mix well, and simmer uncovered for 30 minutes on low heat, stirring frequently to prevent sticking.
7. Step 7: Stir in 1 tsp garam masala powder, 2 tbsp butter, and 1/2 cup heavy cream; cook for another 5 minutes until the dal makhani becomes rich and creamy.
8. Step 8: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with naan or steamed rice.