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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Creamy Black Lentils with Butter

Dal Makhani

(45 reviews)
"

Dal Makhani is like a warm hug in a bowl. Perfect for a cozy dinner with friends or family, it brings people together with its rich flavors and creamy texture.

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Creamy Black Lentils with Butter
Prep time:10 mins
Cook time:1 hr 30 mins
Total time:1 hr 40 mins

Protein

14g

Carbs

44g

Fat

14g

Calories

350 kcal

Servings:
6
VegetarianGluten Free

Ingredients

whole black lentils1 cup
(soaked overnight)
kidney beans0.25 cup
(soaked overnight)
water4 cups
butter4 tbsp
(divided)
onion1 medium
(finely chopped)
garlic4 cloves
(minced)
fresh ginger1 inch
(grated)
green chili1
(slit lengthwise)
tomatoes2 large
(pureed)
saltto taste
heavy cream0.50 cup
fresh cilantrofor garnish
(chopped)

Spices

ground coriander1 tsp
cumin seeds1 tsp
red chili powder1 tsp
garam masala1 tsp

Directions

Cook the Lentils and Beans

  1. Drain and rinse the soaked black lentils and kidney beans.
  2. In a large pot, add lentils, kidney beans, and 4 cups of water. Bring to a boil.
  3. Lower the heat, cover, and simmer for about 60 minutes until both are tender. Stir occasionally and add more water if needed.

Prepare the Spice Base

  1. In a separate pan, heat 2 tablespoons of butter over medium heat.
  2. Add cumin seeds and let them crackle for 30 seconds.
  3. Add chopped onion and sauté until golden brown, about 8–10 minutes.
  4. Stir in garlic, ginger, and green chili. Cook for another minute until aromatic.
  5. Mix in pureed tomatoes, ground coriander, and red chili powder. Cook until oil begins to separate from the mixture.
Chef's tip: This step deepens the flavors—ensure the onion-tomato base is well-cooked before moving on.

Combine and Simmer

  1. Pour the tomato mixture into the pot with lentils and beans.
  2. Add salt and garam masala. Stir well to combine.
  3. Let the dal simmer on low heat for another 30 minutes, stirring occasionally, until it thickens and the flavors meld.
Chef's tip: For a creamy consistency, mash some of the lentils against the side of the pot with a ladle.

Finish and Serve

  1. Stir in the remaining 2 tablespoons of butter and the heavy cream.
  2. Simmer for an additional 5 minutes.
  3. Garnish with chopped cilantro and serve hot, ideally with naan or basmati rice.
Chef's tip: Adding a dollop of butter just before serving enhances the richness.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.