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Creamy Dal Makhani Recipe Easy Slow-Cooked Comfort Meal

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A slow-cooked, creamy, and rich Dal Makhani made with whole black urad dal and kidney beans, simmered with butter, cream, and spices for a comforting and hearty meal.

Ingredients

Scale
  • 1 cup whole black urad dal (black gram lentils), soaked overnight
  • 1/4 cup red kidney beans (rajma), soaked overnight
  • 2 tablespoons unsalted butter, plus 1 tablespoon for finishing
  • 1/4 cup heavy cream (substitute with coconut cream for dairy-free option)
  • 1 cup pureed tomatoes (fresh or canned)
  • 1 tablespoon ginger-garlic paste
  • 2 finely chopped green chilies, adjust to taste
  • 1 tablespoon dried kasuri methi (fenugreek leaves), crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro, chopped for garnish

Instructions

  1. Rinse 1 cup whole black urad dal and 1/4 cup red kidney beans thoroughly. Soak them in plenty of water for at least 8 hours or overnight.
  2. Drain and rinse the soaked lentils and beans. Transfer them to a heavy-bottomed pot and add 4 cups (32 fl oz) of fresh water. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until soft. Alternatively, use a pressure cooker and cook for 15-20 minutes on medium heat.
  3. While the lentils cook, heat 2 tablespoons unsalted butter in a pan over medium heat. Add 1 teaspoon cumin seeds and let them crackle.
  4. Stir in 1 tablespoon ginger-garlic paste and 2 finely chopped green chilies; sauté until fragrant, about 2 minutes.
  5. Pour in 1 cup pureed tomatoes along with 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and salt to taste. Cook the mixture on medium-low heat, stirring occasionally until the oil separates from the masala, about 10-12 minutes.
  6. Once the lentils are tender, add the tomato-spice mixture to the pot. Stir well and simmer uncovered on low heat for another 30-40 minutes, stirring occasionally.
  7. Add 1 tablespoon dried kasuri methi (crushed) and 1/4 cup heavy cream. Stir gently and cook for 10 more minutes on low heat. Adjust salt and spice levels as needed.
  8. Stir in 1 tablespoon unsalted butter for a glossy finish.
  9. Garnish with fresh chopped cilantro before serving.

Notes

Do not rush the slow simmering process to achieve the creamy texture. If the dal becomes too thick, add a splash of water or cream. Use fresh kasuri methi crushed by hand for better aroma. For a vegan version, substitute butter with coconut oil or vegan butter and heavy cream with coconut or cashew cream. Stir gently to avoid mashing lentils.

Nutrition

Keywords: Dal Makhani, creamy dal, slow-cooked lentils, Indian comfort food, urad dal recipe, kidney beans, vegetarian, gluten-free

Find it online: https://cooksybite.com/creamy-dal-makhani-recipe-easy-slow-cooked-comfort-meal/