Dal Makhani
Black lentils and kidney beans slow-simmered with tomato, butter, and cream. Few dishes say Punjabi home cooking like this velvety dal.
6 people · prep 15 min · cook 2 hr · Total 2 hr 15 min
Ingredients
- 300 gwhole black lentils (urad dal) (soaked overnight)
- 100 gred kidney beans (rajma) (soaked overnight)
- 60 gunsalted butter
- 1 piecewhite onion (finely chopped)
- 6 clovegarlic (minced)
- 20 gfresh ginger (grated)
- 400 gcrushed tomatoes
- 1.5 tspgaram masala
- 1 tspKashmiri chilli powder
- 100 mlheavy cream
- salt (to taste)
- fresh coriander (to garnish)
Method
- 1.Drain soaked lentils and kidney beans. Pressure-cook with 1 litre water and 1 tsp salt for 25 minutes (or simmer covered for 1.5 hours) until completely soft.
- 2.Melt butter in a heavy saucepan over medium heat. Cook onion until deep golden, 12 minutes. Add garlic and ginger; cook 2 minutes, then stir in crushed tomatoes, garam masala, and Kashmiri chilli; simmer 15 minutes.
- 3.Add cooked lentils and beans to the masala base with 200 ml cooking liquid. Simmer uncovered on very low heat, stirring often, for 45 minutes until thick and almost creamy.
- 4.Stir in cream, adjust salt, and simmer 5 more minutes. Garnish with fresh coriander and an extra knob of butter to serve.