Entree: Singapore – Indian Singapore – Dal Makhani (Creamy slow-cooked black lentils and kidney beans in a buttery tomato sauce)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
1 hr 50 min
Additional
8 hrs
Total
8 hrs 30 min
Ingredients
- 1 cup (200 g) whole black urad dal (with skin), soaked 8–12 hours
- 1/4 cup (50 g) dried red kidney beans (rajma), soaked 8–12 hours
- 4 cups (960 ml) water for cooking lentils plus extra as needed
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, approx. 1 cup (150 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2–3 green chilies, slit (optional)
- 2 cups (500 g) crushed tomatoes or tomato purée
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) red chili powder, or to taste
- 1/2 tsp (1 g) ground turmeric
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/2 cup (120 ml) heavy cream
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed
- 2 tbsp (6 g) fresh cilantro, chopped, for garnish
Instructions
1. Drain soaked lentils and kidney beans. In a large pot or pressure cooker, combine lentils, kidney beans, and 4 cups (960 ml) water. Cook until both are very soft and breaking apart (in a pressure cooker: 15–20 minutes after pressurizing; on stovetop: 1.5–2 hours), adding water as needed to keep them submerged.
2. In a separate heavy skillet, heat oil over medium heat. Add cumin seeds until fragrant. Add chopped onion and sauté until golden brown. Stir in ginger-garlic paste and green chilies; cook 2–3 minutes until raw aroma dissipates.
3. Add crushed tomatoes, turmeric, chili powder, and salt. Cook the tomato mixture until oil separates and it thickens, about 10–12 minutes.
4. Add the cooked lentils and beans (with their cooking liquid) to the tomato base. Bring to a gentle simmer and cook 20–30 minutes, stirring occasionally and mashing a portion of the lentils against the pot sides for a creamy texture. Add water to reach desired consistency.
5. Stir in butter and heavy cream, simmer 5–10 more minutes. Crush and sprinkle kasuri methi, adjust seasoning. Finish with chopped cilantro and an extra pat of butter if desired. Serve hot with rice or Indian breads.
