Slow-Simmered Dal Makhani with Black Lentils and Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A rich, velvety lentil curry slow-cooked with butter, cream, and aromatic spices to create a hearty North Indian classic. This indian-inspired indian (vegetarian) ready in about 120 minutes pairs red kidney beans, water, unsalted butter 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.

Ingredients

• 1 cup whole black urad dal (black gram lentils)
• 1/4 cup red kidney beans
• 4 cups water
• 3 tbsp unsalted butter
• 1/2 cup fresh cream
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 cup finely chopped onions
• 1 cup pureed tomatoes
• 1 green chili, finely chopped
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• to taste salt
• 2 tbsp fresh coriander leaves, chopped

Instructions

1. Step 1: Rinse 1 cup whole black urad dal and 1/4 cup red kidney beans thoroughly under running water, then soak them in enough water for 8 hours or overnight.
2. Step 2: Drain soaked lentils and beans, then combine with 4 cups water in a pressure cooker. Add 1/2 tsp turmeric powder and 1 tsp salt. Cook on medium heat for 20-25 minutes until the lentils are soft and cooked through.
3. Step 3: Heat 3 tbsp unsalted butter in a large heavy-bottom pan over medium heat. Add 1 cup finely chopped onions and sauté for 7-8 minutes until golden brown and translucent.
4. Step 4: Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 finely chopped green chili. Cook for 2 minutes until fragrant.
5. Step 5: Add 1 cup pureed tomatoes along with 1 tsp red chili powder, 1 tsp garam masala powder, and salt to taste. Simmer the mixture for 10 minutes until the oil separates from the masala and it thickens.
6. Step 6: Pour the cooked lentils and beans with their cooking liquid into the pan. Stir well and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.
7. Step 7: Crush 1 tbsp kasuri methi between your palms and add it along with 1/2 cup fresh cream. Stir gently and cook for another 5 minutes until the dal turns creamy and rich.
8. Step 8: Garnish with 2 tbsp chopped fresh coriander leaves just before serving. Serve hot with naan or steamed basmati rice.