Dinner · 60 min · indian

Dal Makhani

This is the kind of Indian dinner you’ll make on repeat — black urad dal and red kidney beans, 60 minutes, big payoff. The macros do the talking: 3g protein, 9g carbs, and 21g fat in every 228-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Black urad dal
• 1/4 cup Red kidney beans
• 3 tbsp Butter
• 1/2 cup Heavy cream
• 1 cup Tomato puree
• 4 cloves Garlic
• 1 tbsp Fresh ginger
• 1 tsp Garam masala
• 1 tsp Cumin seeds
• 1 tsp Kashmiri chili powder

Steps

1. Soak the dal and beans overnight, then simmer in fresh water 35 to 40 minutes until completely soft — the dal should crush easily between your fingers.
2. Melt half the butter and bloom the cumin seeds until they crackle and smell nutty, about 30 seconds.
3. Add garlic and ginger; cook 2 minutes, then pour in the tomato puree and chili powder. Simmer 8 minutes until thick and glossy.
4. Tip in the dal and beans with their cooking liquid; mash a ladleful against the pot wall — this is what makes the dal silky without any flour.
5. Simmer on the lowest heat 20 minutes, stirring now and then; the longer it sits, the creamier it gets.
6. Stir in the cream, remaining butter, and garam masala. Warm through gently, never boiling.
7. Serve with a swirl of cream and steamed basmati or warm naan.

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