Description
This Dal Makhani is a rich, creamy black lentil curry simmered with tomatoes, spices, and butter for deep, comforting flavor. A restaurant-style Indian dish made simple for a cozy weeknight meal.
Ingredients
- 2 tablespoons olive oil (or butter/ghee)
- 1 onion, chopped
- 1 inch ginger, grated
- 2 cloves garlic, grated
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 cups tomato purée (halal-certified)
- 3 cups cooked black lentils (or canned lentils, drained)
- 1/2 cup kidney beans (optional, cooked or canned)
- 2 cups vegetable broth
- 1/2 cup heavy cream (or dairy-free cream)
- 2 tablespoons butter (or plant-based alternative)
- 1 teaspoon garam masala (or 1 tsp cumin + 1 tsp coriander)
- 1/2 teaspoon cinnamon
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- To serve:
- Raita
- Naan or paratha (halal)
- Lemon wedges
- Fresh cilantro
Instructions
- Heat oil in a large pot over medium heat. Sauté onion for 3–4 minutes until soft.
- Add ginger, garlic, and red pepper flakes. Cook until fragrant.
- Add tomato purée and vegetable broth, then stir in lentils and kidney beans.
- Season with salt, pepper, and cinnamon. Simmer for 20 minutes until thick and creamy.
- Stir in cream, butter, and garam masala.
- Blend about 1/3 of the mixture for a creamy texture, then mix back in.
- Simmer a few more minutes and adjust seasoning.
- Serve with naan, rice, lemon, and cilantro.
Notes
- Blend part of the dal for authentic creamy texture.
- Butter and cream are key for richness—use halal-friendly versions.
- Kidney beans are optional but add texture.
- Simmer longer for deeper flavor if time allows.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Indian