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Easy Dal Makhani

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4 from 1 review

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


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!


  • 1 large yellow onion
  • 8 garlic cloves
  • 1/4 cup minced ginger
  • 6 ounces tomato paste
  • 2 1/2 cups milk, divided
  • 3 tablespoons olive oil
  • 2 teaspoons each cumin seeds, chili powder, and coriander
  • 1 1/2 tablespoons garam masala
  • 1/2 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 1/2 teaspoons kosher salt
  • Naan or basmati rice, for serving
  • Sour cream, to garnish
  • Fresh cilantro, to garnish


  1. Dice the onion. Mince the garlic. Peel and mince the ginger.
  2. In a small bowl, mix together the tomato paste and 1/2 cup milk until smooth.
  3. 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.
  4. Add the chili powder, coriander, garam masala, cayenne pepper, butter, the tomato paste and milk mixture, and another 1/2 cup milk. Add the beans and lentils and the kosher salt.
  5. Heat and stir, gradually adding the remainder of the milk (1 1/2 cups, or more) over a few minutes until a thick sauce forms.
  6. Serve warm, with naan for dipping, or serve with basmati rice. Top with sour cream and chopped cilantro.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian