Vegetarian, South and Southeast Asian
Dal makhani with basmati rice
Dal makhani is an Indian dish of black lentils and kidney beans simmered with tomatoes, butter and cream, served over basmati rice. This recipe serves 4, takes 1 hour 10 minutes and is easy to make, at a cost of €1.90 per person. The key is a long, gentle simmer that makes the dal rich and creamy.
I'm thinking dal makhani for you, that feast of melt in your mouth black lentils simmered with butter and cream, served over basmati rice.
- Total time
- 1 h 10
- Difficulty
- Easy
- Cost per person
- €1.90
- Calories per person
- 730 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Dal makhani is that comforting dish where black beluga lentils slowly melt into a tomato sauce seasoned with garam masala, then enriched with butter and cream. The result is velvety, mildly spiced but never hot, with an almost creamy texture that comes both from the mashed lentils and the cream stirred in at the end. The basmati rice on the side soaks up the sauce and balances the whole plate.
It's a great dish for a slow Sunday evening in fall or winter, when you have time to let it simmer without rushing. Kids usually like it since the spices stay gentle, and it reheats beautifully the next day for an effortless weeknight dinner. It also works well for guests since it holds its heat and flavor nicely while you finish other dishes.
The ingredients
Pantry
- Black beluga lentilsoften in the pantry 200 g
- Canned kidney beansoften in the pantry 240 g
- Crushed tomatoesoften in the pantry 400 g
- Garam masalaoften in the pantry 2 tsp
- Basmati riceoften in the pantry 300 g
- Saltoften in the pantry 1 pinch
Fruits and vegetables
- Onion 1
- Garlic 3 cloves
- Fresh ginger 1 tbsp
Dairy
- Butter 40 g
- Heavy cream 10 cl
Allergens Lactose
The step by step recipe
-
Rinse the lentils and cook them in three times their volume of unsalted water until tender. 30 min
Salt only at the end of cooking, salting too early toughens the lentil skins.
-
Melt half the butter in a pot and saute the chopped onion, garlic and grated ginger. 8 min
Let the onion turn a deep golden color, that's what gives the dish its depth.
-
Add the crushed tomatoes and garam masala, then let it reduce until the oil rises to the surface. 10 min
That rising oil is the sign the sauce is fully cooked and the spices have lost their raw edge.
-
Pour in the lentils with a little water, add the drained kidney beans and simmer over very low heat, stirring occasionally. 20 min
Mash a few lentils with the back of a spoon to thicken the sauce naturally.
-
Finish with the remaining butter and cream, adjust the salt, and serve over basmati rice cooked in salted water. 11 min
Add the cream off the heat so it doesn't split.
Our tips to get it right
- Pick black beluga lentils that look dark and glossy, they hold their shape better than dull or older ones.
- If the sauce seems too thin at the end, simmer uncovered a few extra minutes instead of adding more cream to thicken it.
- Taste and adjust the garam masala near the end, its aroma fades a bit during long simmering.
The variations
- Swap the heavy cream for coconut cream for a dairy free version, the flavor shifts slightly but stays rich.
- For a faster version, use canned, already cooked black lentils and cut the total time to about 35 minutes.
- For kids who don't like texture, blend part of the dal before serving for a smoother finish.
What to serve it with
- Warm naan bread for scooping
- Cucumber raita to cool things down
- Spiced Indian chai tea
Storage
Dal makhani keeps for 3 days in the fridge in an airtight container, and it often tastes even better the next day. It freezes well for up to 2 months, reheat it gently in a pot with a splash of water if needed. Basmati rice freezes separately and reheats well steamed or in the microwave.
Questions about this dish
Can you use a different lentil instead of black beluga lentils?
French green lentils work in a pinch, but they stay firmer and less creamy. Black beluga lentils are still the classic choice for that melt in your mouth texture dal makhani is known for.
Can you make dal makhani ahead of time?
Yes, it's actually recommended, the dal gets richer and creamier after resting overnight in the fridge. Reheat it gently over low heat, adding a little water if the sauce has thickened too much.
Does dal makhani freeze well?
Yes, it freezes very well for up to 2 months in an airtight container. Thaw it in the fridge, then reheat gently in a pot, stirring occasionally.
How do you adapt dal makhani for young kids?
Cut back slightly on the garam masala at the start and taste before serving. You can also blend part of the dal for a smoother texture that's easier for little ones to enjoy.
How long does it take to make a dal makhani with basmati rice?
Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a dal makhani with basmati rice?
About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a dal makhani with basmati rice cost?
About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose. Always check the labels of the products you buy.
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