Dal Makhani Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Dal Makhani is a rich, creamy Indian curry of slow-cooked black lentils and kidney beans in a buttery tomato sauce with heavy cream. The dish is deeply flavored, warming, and indulgent. Serve it as a vegetarian main course with rice or naan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3/4 cup black lentils
- 4 tablespoons red kidney beans
- 3 1/2 cups water (for pressure cooking)
- 3/4 teaspoon salt
- 2 tablespoon ghee
- 2 tablespoons unsalted butter
- 1 small white onion (finely grated)
- 2 1/2 teaspoons ginger garlic paste
- 1/2 cup tomato purée
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1 1/3 cups water (or as needed)
- 1/4 teaspoon sugar (plus more to taste)
- 1/3 cup heavy cream
- Piece of charcoal (optional, for smokiness)
- Additional butter for serving
- Fresh cilantro (chopped (for garnish))
At a glance
PER SERVING · TIME 565M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 487mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 46mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 487MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.