Dal Makhani

Creamy slow-cooked black lentils and kidney beans simmered overnight with butter and cream — the queen of all dals.

Nutrition per serving

• 1 cupWhole black urad dal
• 1/4 cupRajma (kidney beans)
• 4 tbspButter
• 1/2 cupHeavy cream
• 1 cupTomato puree
• 1 largeOnion
• 6 clovesGarlic
• 2 inchesGinger
• 1 tspRed chili powder
• 1 tspGaram masala
• 1 tspFenugreek leaves
• to tasteSalt

1. 1

   Soak urad dal and rajma overnight. Drain and pressure cook with water until very soft (about 30 minutes).

2. 2

   Melt butter in a heavy pan. Sauté finely chopped onion until golden.

3. 3

   Add ginger-garlic paste, cook 2 minutes until raw smell disappears.

4. 4

   Add tomato puree, red chili powder, and salt. Cook until oil separates.

5. 5

   Add the cooked lentils with their liquid. Stir well and bring to a simmer.

6. 6

   Cook on very low heat for 45-60 minutes, stirring occasionally. The longer it cooks, the better.

7. 7

   Stir in cream, garam masala, and crushed fenugreek leaves.

8. 8

   Finish with a generous pat of butter on top.

9. 9

   Serve hot with steamed rice or warm naan bread.

💡 Tips for Dal Makhani

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Don't let garlic burn — add it after other aromatics and cook briefly.

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