Dal Makhani (Indian Lentils)
By Nadia Kovalenko
Posted October 1, 2026Share
Time
Calories
Servings
Difficulty
Description
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
21
1 cup lentils
0.25 cup dry kidney beans
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1.5 tablespoons ginger paste
1.5 tablespoons garlic paste
0.5 teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
0.25 cup butter
2 tablespoons dried fenugreek leaves
0.5 cup cream
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1
Step 1 (Soak 1 cup lentils and 0.25 cup dry kidney beans in water for at least 2 hours or overnight. Then drain them.)
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2
Step 2 (Cook the lentils, kidney beans, 5 cups water, and salt in a pot over medium heat, stirring occasionally, until they are tender, about 1 hour. Remove from heat and set aside.)
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3
Step 3 (Heat 2 tablespoons vegetable oil in a saucepan over medium-high heat. Cook 1 tablespoon cumin seeds until they start to pop, 1 to 2 minutes. Add 4 cardamom pods, 1 broken cinnamon stick, 4 bay leaves, and 6 whole cloves. Cook until the bay leaves turn brown, about 1 minute. Reduce heat to medium-low and add 1.5 tablespoons ginger paste, 1.5 tablespoons garlic paste, 0.5 teaspoon ground turmeric, and a pinch of cayenne pepper. Stir to coat.)
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4
Step 4 (Stir 1 cup canned tomato puree into the spice mixture and cook over medium heat until slightly reduced, about 5 minutes. Add 1 tablespoon chili powder, 2 tablespoons ground coriander, and 0.25 cup butter. Cook and stir until the butter is melted.)
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5
Step 5 (Stir the cooked lentils, kidney beans, and any leftover cooking water into the tomato mixture. Bring to a boil, then reduce heat to low. Stir in 2 tablespoons dried fenugreek leaves. Cover and simmer, stirring occasionally, until heated through, about 45 minutes. Add 0.5 cup cream and cook until heated through, 2 to 4 minutes.)
Nutrition Facts
Servings 6
Amount Per Serving
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Calories 390 kcal
% Daily Value *
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Total Fat 22g
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Saturated Fat 10g
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Cholesterol 48mg
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Sodium 420mg
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Total Carbohydrate 37g
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Dietary Fiber 16g
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Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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