Authentic Dal Makhani (Creamy Indian Black Lentils)
A rich and velvety North Indian classic made with black lentils and kidney beans slow-simmered in a buttery, spiced tomato-cream sauce. This hearty and comforting dal is perfect served over steamed basmati rice or with warm naan for two.
Cook the lentils and beans
After soaking overnight, drain and rinse 3/4 cup whole black lentils and 1/4 cup red kidney beans. Place them in a large pot with 3 cups water. Bring to a boil over high heat, then reduce to a simmer (cook gently just below boiling, with small bubbles). Cover and cook for 30-35 minutes, stirring occasionally, until the lentils and beans are very tender and starting to break down. Skim off any foam that rises to the surface during cooking. Do not drain; the cooking liquid becomes part of the sauce.
💡 Pro Tips:
- •Soaking overnight significantly reduces cooking time and ensures even cooking.
- •The lentils should be soft enough to mash easily between your fingers when done.
Prepare the tadka (tempering)
While the lentils cook, heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter in a medium skillet over medium heat. Add the finely diced small onion and cook for 5-7 minutes, stirring occasionally, until soft and golden brown. Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 1 minute until fragrant (smells pleasant and aromatic). Stir in 1 teaspoon ground cumin, 1 teaspoon garam masala, 1/2 teaspoon ground coriander, 1/2 teaspoon chili powder, and 1/4 teaspoon ground turmeric. Cook the spices for 30 seconds, stirring constantly. Tadka (tempering) means cooking spices in hot fat to release their flavors. Fragrant means it smells good and aromatic.
💡 Pro Tips:
- •Cooking the onion until golden brown adds a deeper, sweeter flavor.
- •Blooming spices in fat releases their full aroma and flavor.
Combine and simmer
Pour 1 can crushed tomatoes into the skillet with the spiced onion mixture. Stir well and cook for 3-4 minutes until the tomatoes thicken slightly. Pour this entire mixture into the pot with the cooked lentils and beans. Stir well to combine. Bring the dal to a gentle simmer over medium-low heat. Cook uncovered for 10-15 minutes, stirring frequently to prevent sticking, until the dal is thick and creamy. Use the back of a spoon to gently mash some of the lentils against the side of the pot to thicken the sauce further.
💡 Pro Tips:
- •Mashing some lentils thickens the dal and gives it its signature creamy texture.
- •Stirring frequently prevents the thick dal from sticking to the bottom.
Finish and serve
Stir in 1/4 cup heavy cream and the remaining 1 tablespoon unsalted butter. Mix until the butter is melted and the cream is fully incorporated, giving the dal a rich and velvety appearance. Add 1/2 teaspoon salt, or to taste. Serve the dal makhani hot, garnished with 2 tablespoons chopped fresh cilantro, alongside steamed basmati rice or warm naan bread.
💡 Pro Tips:
- •Adding butter and cream at the end preserves their richness and gives the dal its luxurious finish.
- •Dal makhani tastes even better the next day as the flavors deepen.
- Large pot with lid
- Medium skillet
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a shortcut, use canned black lentils and kidney beans; rinse, drain, and reduce the initial cooking time to 10-15 minutes.
- 💡For a vegan version, substitute the butter with vegan butter and the heavy cream with coconut cream (this will change the dietary tags).
- 💡Dal makhani stores well in an airtight container in the refrigerator for up to 4 days and freezes well for up to 2 months.
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