Dal Makhani
Whole black lentils and kidney beans simmered for hours until they break down into a velvety, buttery gravy — long, slow cooking, not extra butter, is the real secret; a Punjabi dish claimed on both sides of the India-Pakistan border alike.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup whole black lentils (urad dal), soaked overnight
- 1/4 cup red kidney beans (rajma), soaked overnight
- 4 cups water, for cooking the lentils
- 4 tbsp butter, divided
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 1 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1/2 cup heavy cream
- Salt, to taste
- Cilantro, to garnish
Steps
- Drain the soaked lentils and kidney beans, then pressure-cook or simmer them in the water with a pinch of salt until completely soft, about 45-60 minutes (or longer on the stovetop).
- In a separate pot, melt 2 tbsp butter and cook the onion until golden.
- Add the ginger-garlic paste and cook briefly, then add the tomato puree, chili powder, and turmeric. Cook until the oil separates at the edges.
- Add the cooked lentils and beans (with their cooking liquid) to the tomato mixture. Mash some of the lentils against the side of the pot to help thicken the dal.
- Simmer on very low heat for at least 1-2 hours (traditionally much longer), stirring occasionally and adding water as needed, until the dal turns deeply creamy and dark.
- Stir in the remaining butter and the cream. Simmer 10 more minutes, season with salt, and garnish with cilantro before serving.