Creamy Dal Makhani

If you’re craving real Indian flavor, this creamy dal makhani recipe delivers it without unnecessary fuss. Here’s everything you need to make it right at home.

Dal Makhani slow-simmers black lentils and kidney beans in a rich, buttery, spiced tomato sauce finished with cream, resulting in a deeply comforting North Indian classic.

Ready in about 105 minutes from start to finish, this intermediate-friendly recipe makes 6 servings and comes together with 13 everyday ingredients. It’s the kind of Indian dish worth putting into regular rotation.

Why this recipe works:

• A long, slow simmer breaks the lentils down until velvety, which is what real dal makhani depends on.
• Finishing with butter and cream is what gives the sauce its rich, restaurant-style texture.
• The long simmer is mostly hands-off, making this manageable for an intermediate cook, at about 105 minutes total.
• Makes 6 servings, a deeply comforting main that’s even better reheated the next day.

Serving Suggestions: Serve with steamed rice or warm naan bread and a side of pickled onions.

Creamy Dal Makhani

Dal Makhani slow-simmers black lentils and kidney beans in a rich, buttery, spiced tomato sauce finished with cream, resulting in a deeply comforting North Indian classic. Ready in about 105 minutes from start to finish, this intermediate-friendly recipe makes 6 servings and comes together with 13 everyday ingredients. It's the kind of Indian dish worth putting into regular rotation.

Tasty

Author: Hannah Collins Cooking Method: Simmering Cuisine: Indian Courses: Dinner Recipe Keys: Gluten Free Nut Free V Vegetarian

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 90 mins Rest Time 480 mins Total Time 9 hrs 45 mins Difficulty: Intermediate Servings: 6 Estimated Cost: $ 9 Calories: 320 Best Season: Available Dietary:

V Vegetarian

Ingredients:

Servings

• 1 cup whole black lentils soaked overnight (urad dal)
• ¹⁄₄ cup kidney beans soaked overnight
• 4 cups water
• 4 tbsp butter
• 1 onion diced
• 3 cloves garlic minced
• 1 tbsp grated ginger
• 2 tomatoes pureed
• 1 tsp cumin
• 1 tsp garam masala
• ¹⁄₂ tsp chili powder
• ¹⁄₂ cup heavy cream
• Salt to taste

Instructions

1. Before you start, gather and prep all 13 ingredients listed above - wash, chop, measure, and have everything within reach.
2. Drain the soaked lentils and beans.
3. Cook in a pot with water until very soft, about 45-60 minutes, or use a pressure cooker to speed this up.
4. Melt butter in a separate pan and cook the onion for 5 minutes until softened.
5. Add garlic and ginger, cooking for 1 minute.
6. Stir in pureed tomatoes, cumin, garam masala, and chili powder.
7. Simmer for 8-10 minutes.
8. Add the cooked lentils and beans (with their cooking liquid) to the sauce.
9. Simmer gently for 30-40 minutes, stirring occasionally, until thick and creamy.
10. Stir in heavy cream and season with salt.
11. Taste and adjust the seasoning with more salt, acid, or spice as needed before serving.
12. Simmer for a final 10 minutes before serving.
13. Garnish as desired and serve promptly for the best texture and flavor from your Creamy Dal Makhani.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 9g45%

Cholesterol 45mg15%

Sodium 380mg16%

Total Carbohydrate 32g11%

Dietary Fiber 8g32%

Sugars 4g

Protein 13g26%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The long, slow simmer is what makes dal makhani special - the lentils should break down until velvety, so don't rush this step. Keep it at a gentle simmer, not a hard boil - too much heat breaks down delicate ingredients and can make sauces separate.

Keywords: dal makhani recipe, indian black lentils, creamy dal, homemade dal makhani