Dal makhani with kidney beans
Slow-simmered black lentils and kidney beans in a buttery tomato sauce, thick and deeply flavoured.
- Time2 hr
- LevelMedium
- Costabout £0.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the soaked dal and water in a large pan. Bring to the boil, then simmer for 1 hour 15 minutes until the lentils are soft and mashable.
75 min - 2
Meanwhile, melt 2 tablespoons of butter in another pan. Fry the onion for 8 minutes until golden. Add the garlic and ginger paste and cook for 1 minute.
8 min - 3
Add the tomatoes, chilli, cumin and salt. Cook for 10 minutes until thick and the oil begins to separate.
10 min - 4
Tip the tomato mix and kidney beans into the lentils. Simmer for 25 minutes, stirring often and mashing some of the beans against the side of the pan.
25 min - 5
Stir in the cream, garam masala, fenugreek leaves and the rest of the butter. Simmer for 5 minutes.
- 6
The dal should be thick, dark and creamy. Serve with naan or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.