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Dal Makhani – Creamy Black Lentil Curry

An appetizing Indian meal featuring naan, creamy curry, and fresh condiments.

Dal Makhani – Creamy Black Lentil Curry

Dal Makhani is a rich and creamy North Indian lentil curry made with whole black urad dal and red kidney beans, slow-cooked with butter, cream, and spices. A favorite at Indian restaurants and celebrations.
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Prep Time 8 hours
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Indian, North Indian, Punjabi
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 1 cup whole urad dal black lentils, soaked overnight
  • ¼ cup rajma red kidney beans, soaked overnight
  • 1 onion chopped
  • 2 tomatoes pureed
  • 1 tsp ginger-garlic paste
  • 2 tbsp butter
  • 2 tbsp cream
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste

Method
 

Instructions:
  1. Pressure cook urad dal and rajma with water until soft (25-30 minutes).
  2. Heat oil + butter, add cumin seeds, onions, sauté till golden.
  3. Add ginger-garlic paste, tomato puree, and spices. Cook till oil separates.
  4. Add boiled dal and rajma with water, simmer for 20 minutes.
  5. Stir in cream and extra butter before serving.

Notes

Serving Suggestions:
  • Best with butter naan or garlic naan.
  • Also pairs beautifully with jeera rice.
  • Add green salad and papad for a full Punjabi thali.