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Dal Makhani

Whole black lentils and kidney beans slow-cooked all day until buttery soft, then enriched with cream and butter for the restaurant-style depth that makes this a beloved Indian classic. Plan ahead: the lentils require overnight soaking.

510 minMediumServes 6360 cal/serving

IndianDinnerSlow CookerVegetarianHigh FiberGluten-FreeEgg-FreeNut-FreePork-Free

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Ingredients

  • 1 1/2 cup whole black lentils (urad dal), soaked overnight
  • 1 can kidney beans (15 oz), drained, rinsed
  • 4 tbsp unsalted butter
  • 2 yellow onion, finely diced
  • 6 garlic cloves, minced
  • 1 inch fresh ginger, minced
  • 1/4 cup tomato paste
  • 1 cup canned crushed tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp Kashmiri chili powder (or mild paprika)
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/3 cup heavy cream
  • 2 cups water
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Drain and rinse the soaked 1 1/2 cup whole black lentils (urad dal). Add them to the slow cooker along with 1 can drained, rinsed kidney beans (15 oz), 1 cup canned crushed tomatoes, 1/4 cup tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp Kashmiri chili powder (or mild paprika), 1 tsp salt, and 2 cups water. Stir to combine.

  2. 2

    In a skillet, melt half the 4 tbsp unsalted butter over medium-high heat. Add 2 finely diced yellow onion and cook for 8 to 10 minutes until golden brown. Add 6 minced garlic cloves and 1 inch minced fresh ginger and cook for 1 minute.

  3. 3

    Transfer the onion mixture to the slow cooker and stir everything together. Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until the lentils are completely soft and very creamy.

  4. 4

    Once cooked, use the back of a spoon to partially mash some lentils to thicken the dal. Stir in the remaining unsalted butter, 1/3 cup heavy cream, and 1 tsp garam masala.

  5. 5

    Cook on HIGH for another 10 minutes uncovered to meld the flavors. Taste and adjust seasoning.

  6. 6

    Garnish with 1/4 cup chopped fresh cilantro and serve with basmati rice or naan.

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Questions

Is there a substitute for Kashmiri chili in Dal Makhani?

The entry for Dal Makhani calls for 1 tsp Kashmiri chili powder (or mild paprika). In its place: Three parts sweet paprika to one part cayenne gives the color and the gentle heat.

Can I use dried beans instead of canned in Dal Makhani?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Dal Makhani uses 1 can kidney beans (15 oz), drained, rinsed.

Is Dal Makhani spicy?

Only mildly. The heat in Dal Makhani comes from 1 tsp Kashmiri chili powder (or mild paprika). For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Dal Makhani dairy-free?

Yes. The dairy in Dal Makhani is 4 tbsp unsalted butter, 1/3 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Dal Makhani vegan?

No, though it is vegetarian. What keeps it from vegan is 4 tbsp unsalted butter and 1/3 cup heavy cream. For fully plant-based entries, see the vegan dinner collection.

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