Indian-inspired · dal
Creamy Dal Makhani
Black lentils and kidney beans simmer with tomato, warm spices, butter, and cream into a rich one-pot dal.
Total time50 min
Hands-on18 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Melt butter in a Dutch oven. Cook onion with 1/2 teaspoon salt for 6 minutes; add garlic, ginger, and garam masala for 30 seconds.
- 02
Add tomato puree, lentils, kidney beans, and 2 cups water. Simmer partially covered for 25 minutes.
- 03
Mash some beans against the side of the pot to thicken the dal.
- 04
Stir in cream and simmer for 3 minutes. Serve with rice or flatbread.
Make it work
Useful swaps
- Use coconut cream and olive oil for a dairy-free dal.
- Brown lentils can replace black lentils.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
