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Creamy black bean dal makhani adaptation in a bowl with rice and cilantro
TrendyTadka Editorial

15-Minute Canned Black Bean Dal Makhani

Canned black beans become a fast, creamy, dal-makhani-inspired dinner with tomato, butter, warm spices, and a little cream.
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Prep Time 4 minutes
Cook Time 11 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans 15 ounces each black beans, rinsed and drained
  • 1 tablespoon neutral oil
  • 1 tablespoon unsalted butter plus 1 teaspoon for finishing
  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves finely grated
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne optional
  • 3/4 cup water
  • 1/3 cup heavy cream
  • 1/2 teaspoon kosher salt plus more to taste
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped cilantro

Method
 

Instructions
  1. Heat the oil and 1 tablespoon butter in a wide skillet over medium heat. Add ginger and garlic; cook for 30 seconds.
  2. Stir in tomato paste, garam masala, cumin, coriander, turmeric, and cayenne. Cook, stirring constantly, for 45 seconds until the paste darkens slightly.
  3. Add the black beans, water, and 1/2 teaspoon salt. Bring to a simmer.
  4. Mash roughly one-third of the beans against the side of the skillet. Simmer uncovered for 6 to 7 minutes, stirring often, until thick but spoonable.
  5. Reduce heat to low and stir in the cream and remaining teaspoon butter. Warm for 1 minute without boiling hard.
  6. Remove from heat, add lemon juice, taste for salt, and finish with cilantro.

Notes

  • Drain the beans thoroughly before they hit the pan.
  • Mash gradually; you can always crush more but cannot restore whole beans.
  • Keep the final texture loose enough to spoon over rice.
  • Add acid after the heat is off so it reads clearly against the fat.