Slow-Simmered Dal Makhani with Cream and Butter
A rich and velvety North Indian lentil dish slow-cooked with spices, cream, and butter for a luxurious texture. This indian-inspired indian (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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1 cup tomato puree and cook for 5-7 minutes on medium heat until oil separates from the masala.
- 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.
- 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.
- 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.
- Step 8: Garnish with 2 tbsp freshly chopped coriander leaves and serve hot with naan or steamed basmati rice.
Frequently asked questions
How long does Slow-Simmered Dal Makhani with Cream and Butter take to make?
Total time is about 105 minutes (15 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 Slow-Simmered Dal Makhani with Cream and Butter?
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 red kidney beans (rajma) from drying out.
Can I substitute ingredients in Slow-Simmered Dal Makhani with Cream and Butter?
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 Cream and Butter 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 Slow-Simmered Dal Makhani with Cream and Butter 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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