Creamy Rich Black Lentils | Dal Makhani

Creamy rich black lentils also are popularly known as Dal Makhani. This dish originates from the Northern part of India. Black lentils with a handful of red kidney beans slow cooked in Indian spices give it its rich flavor; the creamy texture comes from the use of butter and cream. Enjoyed best with Naan or Rice this dish is one of my favorites when it to comes to Indian cuisine.  And yes if you swap heavy cream with coconut cream and use vegan butter; the dish still tastes absolutely delicious.

We all know lentils are a great source of protein, fiber, vitamins, minerals; keeping your heart health on top. Did you know? The majority of world production of these legumes comes from Canada, India, and Turkey but consumed widely across all nations. Black lentils, in particular, are a rich source of protein, potassium, calcium, and Iron. Prepare double the quantity if you like and store it in the freezer for 2-3 weeks and have it when desired. Let’s get cooking this delicious creamy meal! 😊

Prep Time: 10-15 hours
Cooking Time: 1-2 hours
Soak Time: 3-4 hours or overnight


3/4th cup Black Lentils
1/4th cup Red kidney beans
1/8th cup heavy cream (Swap for coconut cream if vegan)
1/8th cup cashew paste
1 Large Onion
2 tomatoes
8-10 cups of water
Salt to taste
½ Tbsp ground pepper
½ tsp turmeric powder
1 tsp cumin seeds
½  tsp asafoetida
1 Tbsp ginger garlic paste
½  tsp red chili powder (or cayenne pepper)
1 Tbsp garam masala
½ Tbsp coriander powder
½ Tbsp cumin powder
2 Tbsp butter (Swap for vegan butter if vegan)
1 Tbsp oil


Wash and soak the lentils and beans in a bowl for 3-4 hours or overnight

In a large pot add soaked lentils, 6 cups of water, salt, turmeric and let it boil on low heat. While the lentils are cooking; place a separate pan on medium heat; add oil, cumin seeds and wait till they crackle

Add onions and let them saute till golden brown; then add ginger garlic paste and asafoetida and let it cook for 1 min before adding tomatoes, salt, pepper, chili powder, garam masala, cumin powder, and coriander powder

Let the mixture cook till oil separates from it. Let it cool before you blend it into a paste. Add the blended mixture into the lentils and let it cook till it has a thick consistency. Keep stirring every 10 mins or so so that it doesn’t stick to the bottom. Add more water if needed to get the preferred consistency

Once lentils are cooked and have a thick consistency; taste and adjust salt or spices according to taste

Add cream, cashew paste (leave some for garnish) and butter and let it cook for additional 15mins

Serve with Rice, bread or have a bowl full on its own!

I hope you enjoy this creamy rich lentils. If you do, please make sure to share photos and tag Herbs_n_Garlic on Instagram

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