True-to-Tradition Indian Dal Makhani with Cream
A velvety black lentil curry simmered with cream and aromatic spices, embodying the soulful comfort of North Indian home cooking at its most authentic. This indian-inspired vegetarian ready in about 110 minutes pairs urad dal, black lentils, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1/2 cup urad dal
- 1/2 cup black lentils
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 inch, grated ginger
- 2 medium, pureed tomatoes
- 1 tsp garam masala
- 1/2 tsp cumin seeds
- 1/4 cup heavy cream
- 1 tbsp fenugreek leaves
- 2 tbsp vegetable oil
- 1/2 tsp salt
Instructions
- Step 1: Rinse 1/2 cup urad dal and 1/2 cup black lentils under cold water, then soak in 2 cups water for 4 hours. Drain and simmer with 4 cups water for 45 minutes until very soft.
- Step 2: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 1/2 tsp cumin seeds and let sizzle for 15 seconds, then add 1 chopped onion and cook until golden, about 8 minutes.
- Step 3: Stir in 3 minced garlic cloves and 1 inch grated ginger, cooking for 1 minute until fragrant, then add 2 cups tomato puree. Cook for 5 minutes until oil separates from the mixture.
- Step 4: Add the cooked lentils with their soaking water, 1 tbsp fenugreek leaves, 1 tsp garam masala, and 1/2 tsp salt. Simmer uncovered for 20 minutes until thickened, then stir in 1/4 cup heavy cream and simmer for 5 more minutes until creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does True-to-Tradition Indian Dal Makhani with Cream take to make?
Total time is about 110 minutes (25 min prep + 85 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 True-to-Tradition Indian Dal Makhani with Cream?
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 urad dal from drying out.
Can I substitute ingredients in True-to-Tradition Indian Dal Makhani with Cream?
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 True-to-Tradition Indian Dal Makhani with Cream 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 True-to-Tradition Indian Dal Makhani with Cream?
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.
What others are saying
- ★★★★★
The flavors in this true-to-tradition are incredible.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
