Dal Makhani
Whole black lentils and kidney beans braised low and slow until they melt into a silky, buttery gravy. The longer it simmers, the better it gets — this is the dish that rewards patience.
- Total
- 1 hr 10 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 55 min
Ingredients
Method
Rinse the urad dal and kidney beans, then soak in 3× their volume of cold water. Plan for at least 8 hours (overnight is ideal) — they'll nearly double in size and the cooking time will be cut in half. This 5-minute task the night before makes everything easier tomorrow.
About 5 min
Drain the soaked dal and beans and transfer to a pressure cooker. Add 4 cups fresh water, 1 bay leaf, and ½ tsp salt. Cook on high for 6–7 whistles, then let the pressure release naturally. The lentils should be completely soft — press one between your fingers and it should mash effortlessly with no resistance. Don't rush this; perfectly cooked lentils are non-negotiable for Dal Makhani.
About 25 min
Melt butter in a heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until they smell toasty and fragrant. Add the finely diced onion and cook for 10–12 minutes, stirring regularly, until deep golden brown. The deeper the colour here, the richer the final dish.
About 15 min
Add ginger-garlic paste and stir for 2 minutes until the raw smell disappears. Add chopped tomatoes, red chili powder, and coriander powder. Cook on medium-high heat, mashing the tomatoes with your spoon, until the mixture turns jammy and the butter floats up around the edges — about 8–10 minutes. That butter separation tells you the masala is properly cooked.
About 12 min
Pour the cooked lentils (along with all their cooking liquid) into the masala. Stir well and bring to a gentle bubble. Lower the heat to a bare simmer and cook uncovered for at least 20 minutes, stirring every few minutes to prevent sticking on the bottom. The dal will thicken gradually from soupy to silky and glossy — you'll see it transform.
About 20 min
Stir in the fresh cream and garam masala. Simmer for 2–3 more minutes. Taste and adjust salt. For the final touch, swirl in a cold pat of the remaining butter off the heat — it makes the gravy impossibly silky. Serve in a bowl with a drizzle of cream on top and naan or rice on the side.
About 5 min
Nutrition per serving (estimate)
- Calories
- 390
- Protein
- 16 g
- Carbs
- 38 g
- Fat
- 19 g
- Fibre
- 11 g
- Sugar
- 6 g
- Sodium
- 640 mg
Contains: dairy
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Recipe by Boon Tools.