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This easy dal makhani recipe uses pre-cooked beans and lentils to shorten the cook time for this flavorful vegetarian dish. Serve with naan and enjoy!
Do you have people in your life who you feel like you were fated to meet? We’re lucky to have several of those people in our lives, and one of them is Dan. We like to joke that Dan is more of a brother than a friend—so much so that we created a new word for it (yep, he’s our briend). Our briend Dan lives two houses down and is always up for a front-porch chat or a walk to the corner brewpub. While I was travelling, Dan kept Alex company and convinced Alex to try a dish he’d been craving from his recent trip to India. With Dan at the helm, they created this easy dal makhani, a spicy lentil and bean stew. Keep reading for the dal makhani recipe!
Related: 15 Best Lentil Recipes
What is dal makhani?
Dal translates to “lentils” in Hindi; you may find it spelled daal or dahl. Makhani translates to “buttery”, so this dish literally means “buttery lentils”. It’s a traditional Indian dish made with black lentils, beans, butter and cream. This version is lightened by using butter and milk.
This spin on an easy dal makhani is intensely flavorful and delicious. We topped it with sour cream and sopped it up with whole wheat pita. But if we’d had naan on hand we’d have gone with that. It was so, so good that we knew we had to share it here.
Another great dal recipe? This Masoor Dal (Indian Red Lentils). Masoor dal translates as “red lentils” in Hindi. It comes out cozy and nuanced, with just the right amount of gentle flavoring.
How to make this easy dal makhani
The ingredients list for this easy dal makhani recipe looks intimidating, but it’s primarily spices and flavorings you likely have in your pantry already. Making this Indian dal makhani is surprisingly simple. First, sauté cumin seeds until they start to brown (your kitchen will smell heavenly!) and then add onion, fresh ginger, and garlic to the pan. Next, add in a slew of different spices, a few tablespoons of butter, and some milk. Dump in the pre-cooked lentils and beans, and gradually add in the rest of the milk until the dal makhani has thickened up nicely.
We used dairy milk in this recipe, but if you’re dairy-free you might be able to substitute your preferred milk of choice. We haven’t made this easy dal makhani using non-dairy milk, so I can’t speak to how that will affect the taste. However, I’m sure that as long as you’re using plain, unsweetened non-dairy milk the end result will be tasty! This easy dal makhani keeps well in the fridge for a few days and actually tastes better the longer it sits.
Looking for more easy Indian recipes?
Outside of this easy dal makhani recipe, here are a few more easy Indian inspired recipes:
- Masoor Dal (Indian Red Lentils)
- Thai Curry Naan Pizza
- Indian-Spiced Squash Soup with Crispy Quinoa
- Quick Coconut Curry Lentils with Greens
- Samosa Stuffed Poblano Peppers
- Simple Chickpea Curry with Tart Cherries
This easy dal makhani recipe is…
Vegetarian and gluten-free.
Easy Dal Makhani
This easy dal makhani recipe uses pre-cooked beans and lentils to shorten the cook time for this flavorful vegetarian dish. Serve with naan and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Ingredients
- 1 large yellow onion
- 8 garlic cloves
- ¼ cup minced ginger
- 6 ounces tomato paste
- 2 ½ cups milk, divided
- 3 tablespoons olive oil
- 2 teaspoons each cumin seeds, chili powder, and coriander
- 1 ½ tablespoons garam masala
- ½ teaspoon cayenne pepper
- 2 tablespoons butter
- 2 15-ounce cans black lentils, drained (or 3 cups cooked black lentils)
- 15-ounce can black beans
- 1 ½ teaspoons kosher salt
- Naan or basmati rice, for serving
- Sour cream, to garnish
- Fresh cilantro, to garnish
Instructions
- Dice the onion. Mince the garlic. Peel and mince the ginger.
- In a small bowl, mix together the tomato paste and ½ cup milk until smooth.
- In a large skillet, heat the olive oil. Sauté the cumin seeds until they just start to brown, about 1 minute. Add the onion, garlic and ginger, and sauté 1 to 2 minutes.
- Add the chili powder, coriander, garam masala, cayenne pepper, butter, the tomato paste and milk mixture, and another ½ cup milk. Add the beans and lentils and the kosher salt.
- Heat and stir, gradually adding the remainder of the milk (1 ½ cups, or more) over a few minutes until a thick sauce forms.
- Serve warm, with naan for dipping, or serve with basmati rice. Top with sour cream and chopped cilantro.
I am cooking for friends from India. Is this a main course?
Where do I find traditional Naan?
What’s garahm masala?
What other Indian foods would be served with this dish?
Would they prefer Naan or rice with this?
I’m sorry, we don’t have enough information to answer all of these questions! I’d recommend checking out this cookbook: https://amzn.to/3sJnJvH
Love your recipes
The recipe was very good!
I used brown lentils (1/2 lb lentils 4cups of water cooked 20 – 30 minutes, perfect; it Made 3 cups of lentils still firm.
Also Substituted coconut milk ( I don’t use regular cows milk) Followed the recipe otherwise. I have a tendency to use what’s in the larder, (house) vs new purchase.
So good, even on hot days in Nevada!
Thank you for this recipe! I only had brown lentils which I cooked in the instant pot before transferring to this dish. I also didn’t have tomato paste, so I used about 8 oz of tomato sauce and used coconut milk (vegan) instead of regular milk. Let me tell you…there was NO problem with these revisions. OMIGOSH! It was AH-mazing! My husband, who is a tried and true “meat-a-saurus” actually ate a full serving of this. Cleared his plate! We served this over white rice. Thank you!
SO good, my Woden loved it the too. Lotsa subs just using trying to empty my pantry on a Sunday. Garbanzos instead of black beans, brown lentils, and added a can of chopped tomatoes which I think added to the dish. I’m trying to make vegan a few times a week so used a can of coconut milk and olive oil in place of milk and bu tree. Oh also added a tablespoon of mustard seed I see in a lot of Indian dishes and I love the little crunch it gives.
Hi Guys, I was wondering whether I should drain and/or rinse the beans and/or lentils? This looks fabulous, and I noticed black lentils at my local grocer. Thanks.
I have been searching for years for a simple Dahl recipe that is both flavourful and lower in calories than the traditional and this recipe meets all my qualifications. Loved it.
This was so yummy! Tim has been wanting to try this for a few weeks and I finally made it this evening. We were out of milk and butter so I used a can of light coconut milk/cream and coconut oil instead. It turned out great. The flavor with the tomato paste and spice mix (plus all of that ginger) is really lovely.
Awesome, so glad you enjoyed it! Hopefully Time pinned it to his favorite pinboard ;)
Hi. I made it tonight with brown lentils, it was what I had. It was delicious. I also used plain greek yogurt rather than sour cream as a garnish. Definitely would make it again.
This recipe matches Dan’s spicy personality well. Really good though. Couldn’t find black lentils, though. To be honest I’m not sure they actually exist.