Easy Dal Makhani
Indian dal makhani earns its buttery richness from a long simmer — black lentils cooked until soft over 45 minutes before butter and cream go in to finish.
Ingredients
Instructions
Simmer the soaked black lentils until fully soft, about 45 minutes.
Skim any foam that rises to the surface as it simmers, to keep the dal clean-tasting.
Stir in the butter, tomato and garam masala and simmer for a further 20 minutes, mashing a few lentils against the side of the pot to help the dal thicken naturally.
Finish with a swirl of cream just before serving, stirring it through only lightly so it stays visible rather than fully blending in.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.