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Dal Makhani

Whole black lentils and kidney beans slow-cooked in a buttery, spiced tomato sauce. Different from yellow dal — richer, darker, and better suited to cold weather.

Total Cost $9.36
Per Serving $2.34
Prep 10 min (plus overnight soaking for dried lentils)
Cook 1 hr
Servings 4
  • vegetarian
  • lentils
  • beans
  • rice
  • indian-inspired
  • high-fiber
  • low-cost

Ingredients

  • 200 g dry whole black lentils (urad dal), soaked overnight and drained $1.40
  • 1 can (540 mL) red kidney beans, drained $1.50
  • 1 can (796 mL) crushed tomatoes $2.00
  • 300 g dry long-grain white rice $0.75
  • 3 tbsp butter $0.57
  • 125 mL heavy cream $1.25
  • 1 medium onion, finely diced $1.23
  • 4 cloves garlic, minced $0.32
  • 1 tsp ground ginger $0.07
  • 2 tsp garam masala $0.15
  • 1 tsp ground cumin $0.05
  • 0.5 tsp turmeric $0.03
  • 0.5 tsp chili powder $0.03
  • 500 mL water $0.00
  • to taste salt $0.01
  • Recipe total$9.36

Instructions

  1. The night before: cover black lentils in cold water and soak overnight. Drain before using.
  2. Cook the rice according to package directions.
  3. Melt 2 tbsp butter in a large, heavy pot over medium heat.
  4. Add onion. Cook 8 minutes until golden.
  5. Add garlic, ginger, garam masala, cumin, turmeric, and chili powder. Cook 2 minutes, stirring constantly.
  6. Add the crushed tomatoes. Stir and cook 5 minutes.
  7. Add the soaked black lentils, kidney beans, and 500 mL water. Stir to combine.
  8. Bring to a boil. Reduce heat to low. Cover and simmer 45 minutes, stirring every 10 minutes and adding water if it sticks.
  9. The lentils should be completely soft and the sauce very thick. Mash a few lentils against the side of the pot with a spoon to thicken further.
  10. Stir in the remaining 1 tbsp butter and the heavy cream. Simmer on low for 5 more minutes.
  11. Taste and adjust salt. Serve over rice.

Nutrition per Serving

Estimated values per serving.

492 Calories
21g Protein
70g Carbs
16g Fat
13g Fiber
380mg Sodium
~35% DV Iron~10% DV Calcium

Gluten-Free

This recipe is naturally gluten-free.

All ingredients are naturally gluten-free. Verify spice blends are processed in a GF facility if celiac is a concern.

Budget Notes

  • Whole black lentils (urad dal) are available at most Ontario South Asian grocery stores and increasingly at larger Walmart and Superstore locations. A 1 kg bag runs $3–$5 and lasts for many meals.
  • Soaking overnight is not optional for dried urad dal — it reduces the cook time significantly and improves the texture. If you forget, soak for at least 4 hours.
  • The cream is what makes dal makhani distinct from other lentil dishes. Don't skip it — 125 mL split between four servings is not a lot, but it matters.
  • This is even better the next day. The flavours deepen overnight.