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Creamy Dal Makhani Recipe Easy Homemade Black Lentil Stew for Cozy Meals

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A comforting and creamy black lentil stew slow-cooked with butter, cream, and aromatic spices, perfect for cozy dinners and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (200g) black urad dal (whole black lentils)
  • ¼ cup (50g) red kidney beans (rajma) – optional
  • 4 cups (960ml) water
  • 3 tablespoons (45g) unsalted butter
  • ½ cup (120ml) heavy cream (can substitute with coconut cream for dairy-free)
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, pureed or finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 green chili, finely chopped (optional)
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon kasuri methi (dried fenugreek leaves) – optional
  • Salt to taste
  • Handful fresh cilantro, chopped

Instructions

  1. Rinse 1 cup black urad dal and ¼ cup kidney beans under cold water until clear. Soak them in 4 cups of water for at least 6 hours or overnight.
  2. Drain the soaking water. Add the lentils and beans to a heavy pot with 4 cups fresh water. Bring to a boil, then reduce heat to low and simmer uncovered for about 1 to 1.5 hours, stirring occasionally until lentils are tender but not falling apart. Add more hot water if needed.
  3. Heat 3 tablespoons unsalted butter in a large skillet over medium heat. Add 1 teaspoon cumin seeds and toast until fragrant (about 30 seconds). Add finely chopped onion and sauté until golden brown (5-7 minutes). Stir in minced garlic, grated ginger, and chopped green chili; cook for another 2 minutes until aromatic.
  4. Pour in the pureed tomatoes and cook down for 8-10 minutes until mixture thickens and oil begins to separate. Stir in 1 teaspoon garam masala, 1 teaspoon red chili powder, ½ teaspoon turmeric, and salt to taste. Cook spices for 2-3 minutes to bloom flavors.
  5. Add cooked lentils and beans into the tomato-spice mixture. Mix well and simmer on low for another 20-30 minutes, stirring occasionally. Add splash of water or cream if too thick.
  6. Stir in ½ cup heavy cream and 1 teaspoon crushed dried fenugreek leaves (kasuri methi) if using. Simmer gently for 5 minutes until creamy. Adjust salt and spices as needed.
  7. Garnish with fresh chopped cilantro and serve hot with naan, basmati rice, or vegetable sides.

Notes

Slow simmering is key for creamy texture. Toast spices before adding aromatics. Soak lentils and beans overnight to reduce cooking time and improve digestion. Adjust creaminess by varying cream amount or substituting with yogurt or coconut milk. For vegan version, replace butter with coconut oil and cream with coconut cream. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: dal makhani, black lentils, creamy stew, Indian recipe, comfort food, vegetarian, gluten-free

Find it online: https://blairrecipes.com/creamy-dal-makhani-recipe-easy-homemade-black-lentil-stew-for-cozy-meals/