The Indian curry made with black lentils and kidney beans is dal makhani. Its name means “buttery lentils,” reflecting the rich texture traditionally created with butter, cream, or both.
Dal makhani is associated with Punjabi cuisine and is usually prepared from whole black gram, also called urad dal, along with rajma, or red kidney beans. The legumes are soaked, simmered until tender, and combined with tomatoes, spices, butter, and cream. Slow cooking helps produce the dish’s characteristic smooth, velvety consistency.
A common mix-up is treating every dal dish as dal makhani. Dal tadka is a broader category of lentils finished with a seasoned oil or butter tempering, while rasam is a thinner, tangy South Indian soup. Dal makhani is especially associated with restaurants and celebratory meals, often served with naan, roti, or rice.