Dal Makhani
Whole black urad lentils and kidney beans slow-cooked overnight and simmered for hours in a buttery tomato sauce. The slow-food king of Indian cuisine.
🛒 Ingredients
- 300g whole black urad lentils (sabut urad)
- 100g kidney beans (rajma)
- 100g unsalted butter
- 200ml heavy cream
- 400g tin crushed tomatoes
- 1 large onion, finely diced
- 6 cloves garlic, minced
- 2 inch fresh ginger, grated
- 2 tsp cumin
- 1 tsp garam masala
- 1 tsp Kashmiri chili powder
- salt to taste
👨🍳 Method
- 1
Soak lentils and kidney beans overnight. Drain and pressure-cook until completely soft (1 hour or more).
- 2
Melt butter in a heavy pot. Sauté onion on medium-low for 20 minutes until deep golden.
- 3
Add garlic and ginger; cook 5 minutes.
- 4
Add tomatoes, cumin, and chili powder; simmer 20 minutes until oil separates.
- 5
Add cooked lentils and beans. Stir to combine.
- 6
Simmer on the lowest possible heat for 2-3 hours, stirring every 30 minutes.
- 7
Stir in cream and garam masala. Simmer 15 more minutes.
- 8
Finish with a knob of cold butter stirred in off-heat.
💡 Chef's Tips
- →The slow simmer for hours is not a shortcut — it's the entire recipe.
- →Dal Makhani at the best restaurants simmers for 12+ hours on a wood fire.
- →This recipe doubles beautifully and freezes perfectly.
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