By Foodie Moodie • Jump to Recipe • Print Recipe

Dal Makaani

⏱️ Prep: 15 min (plus soaking time)

🔥 Cook: 45 min

🕒 Total: 1 hr

👨‍👩‍👧‍👦 Servings: 3-4

Rich and creamy Dal Makaani made with whole black lentils and kidney beans simmered in aromatic spices, ghee, and fresh malai. Perfect to serve with roti, naan, or rice.

💖 Why You’ll Love This Recipe

• ✅ Creamy, buttery texture with robust flavors
• ✅ Slow-cooked lentils for perfect softness
• ✅ Easy to make at home with simple ingredients
• ✅ Classic North Indian comfort food

💡 Cooking Tips

• Soak lentils and kidney beans well to reduce cooking time.
• Use ghee for authentic flavor and richness.
• Simmer slowly to let flavors meld and dal thicken naturally.
• Add fresh cream (malai) at the end for extra creaminess.

🍴 Serving Suggestions

• Serve hot with naan, roti, or steamed basmati rice.
• Garnish with fresh coriander and a dollop of butter.

❄️ Storage & Reheating

• Store leftover dal in an airtight container in the fridge for 2-3 days.
• Reheat on low flame adding a splash of water or cream to maintain consistency.

🔄 Variations

• Add finely chopped ginger or garlic paste for extra aroma.
• Use smoked paprika instead of red chili powder for a smoky flavor.
• Replace malai with coconut cream for a dairy-free version.

❓ FAQs

• Can I pressure cook lentils in advance? Yes, cook and store in fridge; reheat before making dal.
• Can I skip ghee? You can use oil, but flavor and richness will slightly reduce.
• How thick should Dal Makaani be? It should be creamy but not too runny; simmer until desired consistency.

📝 Ingredients

Lentils & Beans

• 1/2 cup whole black lentils (sabut urad dal)
• 1/4 cup kidney beans (rajma)
• 1 tsp red chili powder
• 1 tsp ghee
• 1 bay leaf

For Dal Makaani Base

• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tbsp green chili paste
• 1 cup tomato purée
• 1 tsp red chili powder
• 1 tsp salt
• 1/2 tbsp garam masala
• Cooked lentils and beans
• 1/2 cup fresh malai (cream)

Tadka / Tempering

• 2 tbsp ghee
• 1 tsp red chili powder
• 1-2 green chilies, sliced

👨‍🍳 Instructions

1. Soak black lentils and kidney beans for at least 2-3 hours (or boil 4-5 mins, cover, and soak 10 min).
2. Drain and pressure cook lentils and beans with fresh water for 5-6 whistles.
3. In a pan, heat 2 tbsp ghee, add cumin seeds, and green chili paste. Sauté onions if using.
4. Add tomato purée, red chili powder, salt, and garam masala. Cook for 5-6 mins until oil separates.
5. Add cooked lentils and beans, simmer on low for 15-20 mins, stirring occasionally until dal thickens.
6. Stir in fresh malai for creamy texture.
7. For tadka, heat 2 tbsp ghee, add red chili powder and green chilies. Pour over dal.
8. Mix gently and garnish with fresh coriander.
9. Serve hot with naan, roti, or rice.

📊 Nutrition (per serving)
Calories: ~280 | Protein: 12g | Carbs: 35g | Fat: 12g