Name: Dal Makhani
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Whole Black Urad Dal; 0.25 cup Rajma (Kidney Beans); 3 tbsp Unsalted Butter; 1 cup Tomato Puree; 0.25 cup Heavy Cream; 1 tbsp Ginger-Garlic Paste; 1 tsp Kashmiri Red Chili Powder; 0.5 tsp Garam Masala; 1 tsp Kasuri Methi (Dried Fenugreek); 1 tsp Salt

Vegetarian

Dal Makhani

Indulge in the ultimate comfort food with this luxurious Dal Makhani, featuring whole black lentils and kidney beans slow-simmered for hours in a buttery tomato gravy. Finished with a touch of cream and aromatic kasuri methi, it's the perfect centerpiece for any Indian feast.

Prep

15m

Cook

90m

Serves

Calories

420kcal

Qty	Ingredient
1 cup 200 g	Whole Black Urad Dal
0.25 cup 50 g	Rajma (Kidney Beans)
3 tbsp 45 g	Unsalted Butter
1 cup 240 ml	Tomato Puree
0.25 cup 60 ml	Heavy Cream
1 tbsp 15 g	Ginger-Garlic Paste
1 tsp 5 g	Kashmiri Red Chili Powder
0.5 tsp 2.5 g	Garam Masala
1 tsp 1 g	Kasuri Methi (Dried Fenugreek)
1 tsp 6 g	Salt

2 Method

Step 1. Soak the urad dal and rajma in plenty of water for at least 8-12 hours or overnight.

Step 2. Rinse the soaked lentils and beans thoroughly, then pressure cook them with 4 cups of water and salt until completely soft and mashable (about 8-10 whistles).

Step 3. Heat butter in a heavy-bottomed pot. Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.

Step 4. Stir in the tomato puree and Kashmiri red chili powder. Cook on medium heat until the butter starts to separate from the masala.

Step 5. Add the cooked lentils (along with their cooking liquid) to the pot. Use a masher or the back of a spoon to lightly mash some of the lentils against the side of the pot to release starches.

Step 6. Simmer on very low heat for at least 30-45 minutes, stirring occasionally and adding a splash of hot water if it becomes too thick.

Step 7. Stir in the garam masala and crushed kasuri methi.

Step 8. Finish by swirling in the heavy cream and a small knob of extra butter. Let it simmer for another 5 minutes, then serve hot with naan or jeera rice.

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The longer you simmer the dal, the creamier and more flavorful it becomes.
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For an authentic smoky flavor, use the Dhungar method by placing a hot piece of charcoal in a small bowl inside the pot and drizzling it with ghee, then covering the lid for 5 minutes.
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Always use Kashmiri red chili powder for that vibrant red color without excessive heat.
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Ensure the lentils are very soft before adding them to the tomato base; lentils do not soften further once the acid from the tomatoes is added.

? FAQ

Can I make this recipe vegan?

Yes, simply substitute the butter with oil or vegan butter and the heavy cream with coconut cream or cashew cream.

How do I store leftovers?

Dal Makhani tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days, or freeze it for up to a month.

Why is my dal not creamy?

Creaminess comes from two factors: mashing a portion of the lentils during cooking and the long, slow simmering process which emulsifies the fats and starches.

Do I have to soak the lentils overnight?

Yes, for the best texture and digestion, soaking for at least 8 hours is highly recommended.