Go Back

Dal Makhani

Creamy Punjabi black lentils simmered with kidney beans, tomatoes and butter.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 9 hours 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup whole black lentils (sabut urad) soaked overnight
  • 1/4 cup kidney beans (rajma) soaked overnight
  • 5 cups water for cooking
  • 2 tbsp butter
  • 1 tsp cumin seeds
  • 1 onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 cup tomato puree
  • 1 tsp red chili powder
  • 1 1/2 tsp salt adjust to taste
  • 1 tsp garam masala
  • 1/4 cup cream
  • 1 tbsp butter to finish
  • 1 tsp kasuri methi crushed, optional

Method
 

  1. Drain the soaked lentils and beans. Cook them in a pressure cooker with 5 cups water and a pinch of salt for 6 to 7 whistles, until very soft.
  2. Heat 2 tbsp butter in a pot. Add the cumin seeds, then the onion, and cook until golden.
  3. Add the ginger-garlic paste and cook for 1 minute. Add the tomato puree, chili powder and salt and cook until the oil separates, about 8 minutes.
  4. Add the cooked lentils with their liquid. Simmer on low for 45 to 60 minutes, adding hot water as it thickens and mashing a few lentils.
  5. Stir in the garam masala and cream. Finish with 1 tbsp butter and serve hot.

Notes

Total time includes overnight soaking. Serve with naan or rice.