Dal Makhani (Spicy Black Lentils) Recipe

Name: Dal Makhani (Spicy Black Lentils)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole black lentils (whole urad); 2 tablespoons kidney beans; 1 teaspoon cumin seed; 2 green chilies, slit; 1 stick cinnamon; 2 cloves; 3 cardamoms; 1/2 cup onion, finely chopped; 1/2 teaspoon ginger-garlic paste; 1 teaspoon chili powder; 1/4 teaspoon turmeric powder; 1 1/2 cups fresh tomato puree; 3/4 cup cream; 2 cups water, to boil the lentils in; 3/4 cup water; 3 tablespoons butter; 2 tablespoons chopped fresh coriander; salt

Servings: persons

3/4 cup whole black lentils (whole urad)
2 tablespoons kidney beans
1 teaspoon cumin seed
2 green chilies, slit
1 stick cinnamon
2 cloves
3 cardamoms
1/2 cup onion, finely chopped
1/2 teaspoon ginger-garlic paste
1 teaspoon chili powder
1/4 teaspoon turmeric powder
1 1/2 cups fresh tomato puree
3/4 cup cream
2 cups water, to boil the lentils in
3/4 cup water
3 tablespoons butter
2 tablespoons chopped fresh coriander
salt

1
Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
2
Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
3
Heat the butter in a pan and add the cumin seeds.
4
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and saute till the onions turn golden brown in color.
5
Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
6
Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
7
Add the cream and mix well.
8
Garnish with the cilantro and serve hot.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup whole black lentils (whole urad), 2 tablespoons kidney beans, 1 teaspoon cumin seed, 2 green chilies, slit, and more.

Yes, Dal Makhani (Spicy Black Lentils) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dal Makhani (Spicy Black Lentils)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions