Dal Makhni

Dal Makhni is a rich and creamy North Indian classic that's a must-try for lovers of hearty, flavorful comfort food. Made with a luscious combination of black gram (whole urad dal) and red kidney beans (rajma), this slow-cooked delicacy boasts a velvety texture infused with butter, cream, and aromatic spices like garam masala and kasuri methi. Its smoky, buttery flavor is perfectly balanced by the subtle heat of green chilies and earthy notes of cumin and garlic. Simmered to perfection over several hours, this dish develops a depth of flavor that pairs beautifully with naan, roti, or steamed basmati rice. Whether you're cooking for a festive celebration or simply craving indulgent vegetarian fare, Dal Makhni delivers an authentic, restaurant-quality experience right at home. Perfect for meal prepping or savoring with friends and family, Dal Makhni is a true labor of love that rewards patience in the kitchen.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 1 cup Black gram (whole urad dal)
• 0.25 cup Red kidney beans (rajma)
• 6 cups Water
• 4 tablespoons Butter
• 1 tablespoon Ginger, finely chopped
• 4 cloves Garlic cloves, minced
• 2 chilies Green chillies, slit
• 1 cup Tomato puree
• 1 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Cumin seeds
• 0.5 cup Cream
• 1.5 teaspoons Salt
• 2 tablespoons Fresh coriander leaves, chopped
• 1 teaspoon Kasuri methi (dried fenugreek leaves)

Directions

Step 1

Rinse the black gram and red kidney beans thoroughly in water. Soak them together in ample water for at least 8 hours or overnight.

Step 2

Drain the soaked lentils and beans. In a large pot, add the soaked lentils and beans with 6 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and let it simmer for about 60-90 minutes or until the beans are fully cooked and soft. You may need to add more water during this process.

Step 3

In a separate large pan, melt 4 tablespoons of butter over medium heat.

Step 4

Add cumin seeds and allow them to splutter. Next, add chopped ginger, minced garlic, and green chilies. Sauté until the garlic is golden brown.

Step 5

Pour in the tomato puree and stir well. Cook for about 10-15 minutes until the mixture thickens and the oil separates from the paste.

Step 6

Add red chili powder, garam masala, and salt to the tomato mixture. Stir to combine.

Step 7

Add the cooked lentils and beans to the tomato mixture. Mix well and let it simmer on low heat for at least 60 minutes, stirring occasionally. Adjust water as needed to achieve your desired consistency.

Step 8

After the dal has simmered, add cream, and stir well. Continue to simmer for another 20 minutes.

Step 9

Finally, crush the kasuri methi between your palms and add it to the dal. Stir and simmer for 5 more minutes.

Step 10

Garnish with fresh coriander leaves before serving.

Step 11

Serve hot with naan, roti, or steamed basmati rice.

Nutrition Facts

Serving size	(2162.3g)

Amount per serving	% Daily Value*
Calories	1465.9

Total Fat 65.3g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 2.1g
Cholesterol 173.6mg	0%
Sodium 4101.0mg	0%
Total Carbohydrate 166.5g	0%
Dietary Fiber 47.3g	0%
Total Sugars 19.3g
Protein 66.1g	0%

Vitamin D 9.0IU	0%
Calcium 632.1mg	0%
Iron 23.0mg	0%
Potassium 3696.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 17.4%

Carbs: 43.9%