Indian · Main · Medium
Dal Makhani
Silky black lentils simmered low and slow with butter and cream, the crown jewel of dals.
The whole recipe in 60 seconds
Dal Makhani, in 5 ideas
- The long simmer is non negotiable; it creates the signature creamy texture.
- Do not rush the onions; their caramelization builds the base flavor.
- Kashmiri chili gives color without fierce heat.
- It thickens as it sits, so loosen with water when reheating.
- Traditionally served with jeera rice or naan.
What you need
Ingredients
- 1 cup black urad dal (whole black lentils)
- 1/4 cup kidney beans
- 1 onion, finely chopped
- 3 tomatoes, pureed
- 5 cloves garlic and 1 inch ginger, minced
- 4 tbsp butter, plus more to finish
- 1/2 cup heavy cream
- 1 tsp cumin seeds
- 1 tsp garam masala and 1 tsp Kashmiri chili powder
- 1 tsp salt
- 4 cups water
How to make it
Directions
- Soak dal and kidney beans overnight; drain.
- Simmer in fresh water until completely tender, about 1 hour. Mash lightly.
- In a separate pan, melt butter and bloom cumin seeds.
- Add onion and cook until deeply golden.
- Stir in garlic, ginger, tomato puree, chili powder, and salt; cook 10 minutes.
- Combine with the dal and simmer on low for 30 minutes, stirring often.
- Stir in cream and garam masala; finish with a knob of butter.
Money saver. Make a double batch; it freezes perfectly for up to 3 months.