Indian Lentil Stew (Dal Makhani)
Prerna Advani
by Prerna Advani


  • Indian
  • Vegan

One of my favorite north Indian dishes!

I used my mother’s recipe - thanks, mom!


Per 4-5 servings:

  • 1/2 cup black lentils, soaked overnight
  • 3 tablespoons kidney beans, soaked overnight
  • 2 tablespoons ghee
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon full cumin seeds
  • 1 medium finely chopped yellow onion
  • 2 medium tomatoes, chopped
  • 2 tablespoons tomato sauce or 1.5 tablespoons tomato paste
  • 1.5 tablespoons coriander powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon fenugreek powder
  • salt, to taste
  • 2 tablespoons cream or handful of chopped cilantro, as garnish (optional)


  • Drain and rinse the lentils + beans post-soak. Combine and place in a pot with 3x as much water as lentils and set to medium-high heat. Once the water comes to a boil, reduce heat and simmer covered for 60-70 minutes until lentils are completely tender, adding more water if necessary. Drain and set aside.

  • In a pan, add ghee. Add ginger, garlic, and cumin seeds. Mix for a minute or two.

  • When the garlic turns light brown, add chopped onion and saute until the onion turns translucent.

  • Add the tomatoes, tomato sauce/paste, coriander powder, turmeric, and garam masala. Saute for a minute or two.

  • Add 1 cup water. Cover and cook for 3 -4 mins.

  • Add the lentil + beans to the onion-tomato mixture. Add some more water for desired consistency and test for salt.

  • Add the fenugreek powder.

  • Cover and let it boil for 4-5 mins on medium heat.

  • Remove from heat and add garnishes, if using.

  • Enjoy!

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