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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

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.

Questions

Can I make Dal Makhani dairy-free?

Yes. The dairy in this entry 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.

Can I make Dal Makhani ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Dal Makhani?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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