Slow-Simmered Dal Makhani with Cream and Butter

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A rich and velvety North Indian lentil dish slow-cooked with spices, cream, and butter for a luxurious texture. This Indian recipe (vegetarian), ready in about 105 minutes, pairs whole black urad dal (black gram), red kidney beans (rajma), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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)
• 1/4 cup red kidney beans (rajma)
• 4 cups water
• 3 tbsp ghee (clarified butter)
• 2 tbsp unsalted butter
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 green chili, finely chopped
• 1 cup tomato puree
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1/2 cup cream
• to taste salt
• 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 running water until clear; soak them together in enough water for 8 hours or overnight.
2. Step 2: Drain the soaked dal and rajma, then add them to a pressure cooker with 4 cups water and 1 tsp salt; cook under pressure for 25-30 minutes until soft and cooked through.
3. Step 3: Heat 3 tbsp ghee in a heavy-bottomed 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: Stir in 1 cup tomato puree and cook for 5-7 minutes on medium heat until oil separates from the masala.
5. Step 5: Add 1 tsp red chili powder, 1/2 tsp turmeric powder, and 1 tsp garam masala powder; mix well and cook for 2 minutes.
6. Step 6: Pour the cooked dal and rajma along with the cooking liquid into the pan; simmer uncovered on low heat for 45 minutes, stirring occasionally until thick and creamy.
7. Step 7: Stir in 2 tbsp unsalted butter and 1/2 cup cream; cook for an additional 5 minutes while stirring until the butter melts and the dal is rich and luscious.
8. Step 8: Garnish with 2 tbsp freshly chopped coriander leaves and serve hot with naan or steamed basmati rice.