Dal Makhani
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 90 min · Beans · vegetarian, gluten-free
386 cal
16g protein
40g carbs
18g fat
per serving · estimated
Ingredients
- 1/4 cup whole black urad dal
- 1 can (15 oz) canned red kidney beans
- 1/2 cup canned crushed tomatoes
- 1 tbsp unsalted butter
- 1/4 cup heavy cream
- 3/4 tbsp ginger-garlic paste
- 1/4 tsp kashmiri chili powder
- 1/4 tsp garam masala
- 1/4 tbsp dried fenugreek leaves (kasuri methi)
Method (tap to check — screen stays awake)
- Soak urad dal overnight, then simmer with 4 cups water 45 minutes until very soft.
- Melt butter, add ginger-garlic paste and cook 1 minute, then add crushed tomatoes and chili powder; cook 10 minutes.
- Add the cooked dal and drained kidney beans with 1 cup water, and simmer on low 20 minutes, stirring often.
- Mash some of the beans against the pot for a creamy body.
- Stir in cream, garam masala and crushed kasuri methi; simmer 5 minutes and season with salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.