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Dal Makhani with Basmati Rice
Whole black urad lentils and a handful of kidney beans simmered slowly with tomato, ginger and garlic, then finished with butter and cream for that signature velvety richness. Served over fluffy basmati rice, it's a properly filling, protein-packed vegetarian dinner.
Serves 4Prep 20 minCook 90 minlentils
Containsdairy
Protein 13%Carbs 55%Fat 32%
About 730 kcal a serve — 24 g protein, 100 g carbs, 25 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Boil the lentils and beans
lentilsDrain the soaked urad dal and kidney beans, tip into a large pot and cover with about 1.5 litres of water. Bring to the boil, then reduce to a gentle simmer and cook, part-covered, for 60 minutes until the beans are soft and the dal is tender and creamy. Top up with hot water if it looks dry. Don't drain.
In the potDal →
Simmer 60 min
Cook the rice
riceWhile the dal simmers, put the rinsed basmati in a saucepan with 480 ml water and a pinch of salt. Bring to the boil, cover, drop to the lowest heat and cook 12 minutes. Turn off and rest, lid on, 5 minutes, then fluff with a fork.
In the saucepanRice →
12 min + rest
Make the base
aromaticsIn a wide heavy pan, melt half the butter over medium heat. Add the onion and cook 6–8 minutes until soft and golden, then stir in the garlic and ginger for 1 minute until fragrant.
In the panBase →
Fry 8 min
Add spices and tomato
tomatoStir in the cumin, coriander, chilli powder and half the garam masala, cook 30 seconds, then pour in the passata. Simmer 8–10 minutes until the sauce darkens and thickens.
In the panSauce →
Simmer 10 min
Bring it together
combineTip the cooked dal and its liquid into the tomato base. Add the salt and simmer gently, part-covered, for 20 minutes, stirring often and mashing some of the lentils against the side to thicken.
In the panCombine →
Simmer 20 min
Finish with cream and butter
finishStir in the cream, remaining butter and remaining garam masala. Simmer 5 more minutes until glossy and rich, then taste and adjust salt. Serve over the basmati with an extra swirl of cream.
In the panFinish →
Simmer 5 min
Cook's noteSoaking the dal and beans overnight is worth it — it cuts the cooking time and gives the creamiest texture. No soak? Boil for 90 minutes instead and keep topping up the water.
Estimated per serve
730 kcal · 24 g protein · 100 g carbs · 25 g fatestimates, within ~10%
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