Indian
Creamy Dal Makhani
A popular North Indian dish featuring whole black lentils and kidney beans slow-cooked with spices, butter, and cream for a velvety texture.
Watch it madeHebbars Kitchen · 4:43
Ingredients
- Whole Black Lentils (Urad Dal)1 cup
- Red Kidney Beans (Rajma)1/4 cup
- Butter4 tbsp
- Fresh Cream1/2 cup
- Tomato Puree1 cup
Method
- Soak whole black lentils (urad dal) and kidney beans (rajma) overnight. Drain and pressure cook with water and salt until soft.
- In a large pot, melt butter and sauté ginger-garlic paste. Add tomato puree, red chili powder, and cook until the oil separates.
- Add the cooked lentils to the pot. Mash some lentils against the side of the pot to thicken the texture. Simmer on low heat for 30 minutes.
- Stir in the fresh cream, garam masala, and dried fenugreek leaves (kasuri methi). Simmer for another 10 minutes.
- Finish with a final dollop of butter and serve hot with naan.
Common questions
Can I substitute canned kidney beans or lentils if I don’t want to soak overnight?
Yes. Use canned kidney beans to save time, but whole urad dal works best from dried. If using canned beans, add them near the end so they don’t turn mushy. The texture will be slightly less traditional.
How long does dal makhani really need to cook for the best flavor?
For deep flavor, plan on at least 1.5 to 2 hours total, including pressure cooking and simmering. The long low simmer is important; it mellows the tomato and lets the lentils become creamy and cohesive.
What are the most common mistakes when making dal makhani?
Common mistakes are undercooking the lentils, rushing the simmer, and adding cream too early. Also avoid too much water, which makes it thin, and too little salt, which leaves the dish flat. Mash some lentils for body.
How should I store leftover dal makhani, and does it freeze well?
Store cooled dal makhani in an airtight container in the refrigerator for up to 4 days. It freezes well for up to 2 months. Reheat gently with a splash of water or milk, then finish with a little butter or cream.
What should I serve with dal makhani besides naan?
It pairs well with naan, roti, paratha, or steamed basmati rice. For a fuller meal, add a simple cucumber salad, sliced onions, or pickled onions. A final drizzle of cream or butter makes it restaurant-style.