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Slow-Simmered Dal Makhani: The Ultimate Comfort Food

Velvety smooth black lentils and kidney beans simmered in a creamy, spiced tomato sauce.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Dal Makhani, meaning "buttery lentils," is a cornerstone of North Indian cuisine. This slow-cooked delicacy is more than just a dish; it's an experience. Originating in the Punjab region, it was popularized by the Moti Mahal restaurant in Delhi and has since become a beloved dish worldwide. What sets Dal Makhani apart is its luxurious texture, achieved through hours of simmering, allowing the flavors to meld and deepen into a symphony of smoky, creamy, and subtly spiced goodness.

  • •Unparalleled Creaminess - The combination of slow simmering and generous amounts of ghee creates an incredibly smooth and decadent texture.
  • •Deep, Smoky Flavor - Prolonged cooking over low heat imparts a subtle smoky undertone that elevates the overall taste profile.
  • •Digestive Harmony - Soaking and long cooking times help break down the lentils and beans, making them easier to digest.
  • •Aromatic Spice Blend - The careful balance of cumin, coriander, and green chilies adds warmth and complexity without overpowering the natural flavors.
  • •Satisfying and Hearty - This dish is incredibly filling and comforting, perfect for a cozy night in or a special occasion.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 1 cup Whole black lentils (urad dal) (soaked overnight)
  • 1/4 cup Kidney beans (rajma) (soaked overnight)
  • 6 cups Water
  • 4 tbsp Ghee (clarified butter)
  • 1 medium Onion (finely chopped)
  • 2 tbsp Ginger-garlic paste
  • 2 small Green chilies (finely chopped, adjust to taste)
  • 1 cup Tomato puree
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 cup Heavy cream (optional)
  • to taste Salt

Step-by-Step Instructions

  1. 1

    Drain the soaked lentils and kidney beans. Rinse them thoroughly under cold water to remove any impurities and ensure a cleaner flavor.

    ~5 min

  2. 2

    In a large, heavy-bottomed pot or Dutch oven, combine the lentils, kidney beans, and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the lentils and beans are very soft and easily mashed. This long simmering process is crucial for achieving the signature creamy texture.

    ~10 min

    Tip: Check the water level periodically and add more if needed to prevent the lentils from drying out.
  3. 3

    In a separate pan, melt the ghee over medium heat. Add the chopped onion and sauté until golden brown and fragrant, about 5-7 minutes. Browning the onions properly is essential for building a flavorful base.

    ~7 min

  4. 4

    Add the ginger-garlic paste and green chilies to the pan with the onions. Sauté for another minute, until the raw smell of the ginger and garlic disappears and the mixture becomes aromatic. Be careful not to burn the ginger-garlic paste, as it can become bitter.

    ~1 min

  5. 5

    Pour in the tomato puree, ground cumin, and ground coriander. Stir well to combine and cook for 5-7 minutes, until the tomato puree thickens and the spices are well incorporated. The mixture should become a deep red color and start to release its oils.

    ~7 min

  6. 6

    Pour the tomato-spice mixture into the pot with the cooked lentils and beans. Stir well to combine and bring the mixture back to a simmer. This melding of flavors is what creates the unique Dal Makhani taste.

    ~5 min

  7. 7

    Reduce the heat to low, cover, and simmer for another 1-2 hours, stirring occasionally to prevent sticking. The longer it simmers, the creamier and more flavorful the dal will become.

    ~60 min

    Tip: For an even smoother texture, you can use an immersion blender to partially blend the dal during the last 30 minutes of cooking.
  8. 8

    If using, stir in the heavy cream during the last 15 minutes of cooking. This adds extra richness and creaminess, but it's optional.

    ~15 min

  9. 9

    Season with salt to taste. Remember that the flavors will intensify as the dal cools, so start with a small amount and adjust as needed.

    ~2 min

  10. 10

    Continue to simmer on low heat for another 15-30 minutes. Check the thickness and adjust by adding water or simmering longer.

    ~20 min

  11. 11

    Before serving, stir in another tablespoon of ghee for added richness. This final touch enhances the luxuriousness of the dish.

    ~2 min

  12. 12

    Serve hot with naan bread, roti, or rice. Garnish with fresh cilantro or a dollop of cream, if desired.

    0

How Do I Know It's Ready?

The dal is done when the lentils and beans are extremely soft and easily mashed, and the sauce has thickened to a creamy consistency.

Frequently Asked Questions

Yes, you can cook the lentils and kidney beans in a pressure cooker for about 20 minutes after soaking them. However, the slow simmering process is what gives Dal Makhani its signature creamy texture, so you may need to simmer it for a bit longer after pressure cooking.

Final Thoughts

I hope you enjoy making this Slow-Simmered Dal Makhani: The Ultimate Comfort Food as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!