Entree: Pakistan – Punjab – دال مکھنی ➤ Daal Makhani (Creamy slow-cooked black lentils and kidney beans finished with butter and cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Additional 8 hrs

Total 10 hrs 30 min

Ingredients

- 1 cup (200 g) whole black urad dal (whole black gram), rinsed
- 1/2 cup (100 g) dried kidney beans (rajma), rinsed
- 4 cups (960 ml) water plus more for soaking and adjusting consistency
- 3 tbsp (45 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 1/2 cups (360 g) tomato puree
- 2 tsp (6 g) ground cumin
- 1 tsp (2 g) turmeric
- 1 tsp (2 g) Kashmiri or mild red chili powder (adjust to taste)
- 1 tsp (2 g) garam masala
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed
- 1/2 cup (120 ml) heavy cream
- Salt to taste
- 1–2 tbsp (15–30 g) plain yogurt (optional, for tang)
- Fresh cilantro (coriander) for garnish
- 1 green chili, slit, optional

Instructions

1. Soak the urad dal and kidney beans separately in plenty of water for at least 6–8 hours or overnight. Drain and rinse.
2. In a large pot or pressure cooker, combine the soaked dals with 4 cups (960 ml) fresh water and 1 tsp salt. Pressure cook for 20–25 minutes on medium heat (or simmer in a heavy pot for 1.5–2 hours) until the lentils and beans are very soft and beginning to break down. Reserve cooking liquid.
3. While the dals cook, heat oil and 2 tbsp (30 g) butter in a skillet over medium heat. Add the chopped onion and sauté until golden brown, about 8–10 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in tomato puree, ground cumin, turmeric, chili powder, and a pinch of salt. Cook the masala until oil separates and the mixture loses its raw tomato smell, about 8–10 minutes. If using yogurt, whisk it in now and simmer for 2 minutes.
5. Add the cooked lentils and beans to the masala along with 1–2 cups (240–480 ml) reserved cooking liquid to reach desired consistency. Simmer on low, uncovered, for 20–30 minutes, stirring occasionally; mash a handful of lentils against the side of the pot to thicken the gravy.
6. Stir in remaining butter, heavy cream, garam masala, and crushed kasuri methi. Simmer gently 5–10 minutes on the lowest heat, adjusting salt and cream for richness.
7. Garnish with chopped cilantro and slit green chili. Serve hot with naan, paratha, or steamed rice.