Entree: India – Punjab – ਦਾਲ ਮੱਖਣੀ ➤ Dāl Makhani (Slow-simmered whole black lentils and red kidney beans in a creamy spiced butter-tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1 cup (200 g) whole black urad dal (black gram), dried
- 1/4 cup (50 g) dried rajma (red kidney beans)
- 6 cups (1.4 L) water for cooking (plus more for soaking)
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 tbsp (30 g) ginger-garlic paste
- 2 cups (480 ml) tomato puree (or 3 medium tomatoes blended)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tsp (2 g) red chili powder, adjust to taste
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) ground cumin (optional)
- 1 tsp (2 g) ground coriander (optional)
- 1 tbsp (4 g) dried fenugreek leaves (kasuri methi)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 green chili, slit (optional)

Instructions

1. Rinse the dried urad dal and rajma until water runs clear. Soak them together in plenty of water for 8–12 hours or overnight.
2. Drain the soaked beans. In a pressure cooker combine soaked dal and rajma with 6 cups (1.4 L) fresh water and 1/2 tsp (3 g) salt. Cook under medium-high pressure for 20–25 minutes (about 4–5 whistles) until very soft and breaking apart. If using a heavy pot, simmer covered for 2–3 hours, adding water as needed, until tender.
3. Meanwhile heat 2 tbsp (30 ml) oil and 1 tbsp (15 g) butter in a heavy-bottomed pan over medium heat. Add the chopped onion and sauté until golden brown, about 8–10 minutes.
4. Add ginger-garlic paste and green chili (if using); cook 1–2 minutes until fragrant. Stir in tomato puree and cook until oil begins to separate from the masala, about 10–12 minutes.
5. Add turmeric, red chili powder, cumin, coriander, and the remaining salt; cook 1–2 minutes. If the tomato mixture is very thick, add 1/2 cup (120 ml) water to loosen.
6. Transfer the cooked dal and rajma (including cooking liquid) into the tomato-onion pan. Mash some of the lentils with the back of a spoon for a creamier consistency. Bring to a gentle simmer, then reduce heat to low.
7. Simmer uncovered on low heat for 45–60 minutes, stirring occasionally and adding water as needed to achieve a thick, creamy consistency. Traditional Dal Makhani benefits from slow cooking to develop depth of flavor.
8. Stir in remaining 2 tbsp (30 g) butter, heavy cream, kasuri methi (crushed between your palms), and garam masala. Simmer 5–10 minutes more, adjust seasoning.
9. Garnish with chopped cilantro and a swirl of cream or a small pat of butter. Serve hot with naan, roti, or steamed rice.