Slow-Simmered Dal Makhani with Cashews

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, velvety dal made with kidney beans and urad dal, gently simmered with cashews and cream for a deeply comforting, restaurant-quality meal. This indian-inspired vegetarian ready in about 145 minutes pairs soaked overnight kidney beans, urad dal, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

★ 3.6 (12 ratings) Prep: 25 min Cook: 120 min Serves 4 Indian cuisine 385 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and rinse soaked kidney beans, then combine with 4 cups water in a pot. Add 1/2 cup urad dal and bring to a boil over medium-high heat, skimming foam as it rises.
  2. Step 2: Reduce heat to low, cover, and simmer for 1.5 hours until beans are very tender. Add 1/4 cup cashews and continue simmering for 15 more minutes until nuts soften.
  3. Step 3: While beans cook, heat 3 tbsp ghee in a separate skillet over medium heat. Add 1 chopped onion and sauté until golden brown (about 8 minutes), then stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until fragrant.
  4. Step 4: Add 2 grated tomatoes to the onion mixture, cooking for 5 minutes until tomatoes break down and oil separates from the mixture.
  5. Step 5: Blend half the bean mixture with the tomato-onion sauce until smooth, then return to the pot with the remaining beans. Stir in 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp salt, then simmer uncovered for 15 minutes to thicken.
  6. Step 6: Stir in 1/4 cup heavy cream and cook for 3 more minutes until the dal reaches a creamy, spoon-coating consistency. Serve warm with steamed rice.

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Frequently asked questions

How long does Slow-Simmered Dal Makhani with Cashews take to make?

Total time is about 145 minutes (25 min prep + 120 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 Slow-Simmered Dal Makhani with Cashews?

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 soaked overnight kidney beans from drying out.

Can I substitute ingredients in Slow-Simmered Dal Makhani with Cashews?

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 Slow-Simmered Dal Makhani with Cashews 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.

What goes well with Slow-Simmered Dal Makhani with Cashews?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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