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This Indian Slow-Cooked Dal Makhani simmers whole black lentils and kidney beans low and slow until they turn irresistibly creamy, finished with a swirl of butter and cream for that classic North Indian restaurant richness. Patience is the real secret ingredient here - the longer it simmers, the deeper and silkier it becomes.
Per serving
310kcal
Calories
14
Prep Time
20 min
Cook Time
150 min
Servings
6 people
Difficulty
medium
Protein
34g
Carbs
14g
Fat
10g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Rinse the black lentils and kidney beans thoroughly, then soak together in plenty of water for at least 6 hours or overnight.
Drain the soaked lentils and beans, then place in a large pot with fresh water, a pinch of salt, and half the ginger-garlic paste. Bring to a boil, then reduce to a simmer and cook for 45-60 minutes, until soft (or pressure cook for about 20 minutes).
In a separate large pot, melt the butter over medium heat and add the cumin seeds, letting them sizzle for a few seconds.
Add the diced onion and cook until golden brown, about 8 minutes, then stir in the remaining ginger-garlic paste and cook for 1 minute.
Add the tomato puree, red chili powder, and salt, and cook for 8-10 minutes until the mixture thickens and the oil begins to separate.
Add the cooked lentils and beans along with their cooking liquid to the tomato mixture. Bring to a simmer, then reduce heat to very low and cook uncovered for at least 1-1.5 hours, stirring occasionally and mashing some of the lentils against the side of the pot to thicken the dal.
Stir in the cream and garam masala, and simmer for another 10 minutes.
Finish with a final knob of butter melted on top, and garnish with fresh coriander before serving with naan or steamed rice.
Don't Rush the Simmer: Traditional dal makhani simmers for hours - the long, slow cooking is what breaks down the lentils into that signature velvety, creamy texture that a quick cook can't replicate. Mash Some Lentils as You Go: Lightly mashing a portion of the softened lentils against the pot naturally thickens the dal without needing extra cream or flour. Soak Overnight: Skipping the long soak means longer cooking time and less evenly cooked lentils, so plan ahead and soak them the night before.
Yes, pressure cook the soaked lentils and beans for about 20-25 minutes, then simmer the finished dal on saute mode for at least 30-40 minutes to develop the classic creamy texture, since some slow simmering is still needed for the best flavor.
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