Dal Makhani
Whole black lentils and red kidney beans simmered low and slow until creamy, then finished with butter and cream. This is North Indian comfort food at its richest.
Ingredients
- 1 cup whole black lentils (urad dal sabut), soaked overnight
- 1/4 cup dried red kidney beans (rajma), soaked overnight, or 1 cup canned
- 5 cups water, plus more as needed
- 1 teaspoon kosher salt, plus more to taste
- 4 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion, finely chopped
- 1 tablespoon grated garlic
- 1 tablespoon grated fresh ginger
- 2 medium tomatoes, pureed
- 1 tablespoon kashmiri red chili powder
- 1 teaspoon garam masala
- 1/2 cup heavy cream
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
Instructions
- Drain the soaked black lentils and kidney beans and rinse well under cold water.
- In a large pot or pressure cooker, combine the lentils, kidney beans, 5 cups water, and 1 teaspoon salt.
- If using a pressure cooker, cook on high pressure for 25 minutes and let the pressure release naturally; if using a regular pot, bring to a boil, then simmer covered for 60 to 75 minutes, topping up water as needed, until the lentils are completely soft and starting to break down.
- While the lentils cook, heat 1 tablespoon butter and the oil in a large skillet over medium heat, add the cumin seeds, and cook for 30 seconds until fragrant.
- Add the chopped onion and cook for 7 to 8 minutes until deeply golden.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the pureed tomatoes, chili powder, and a pinch of salt, and cook for 8 to 10 minutes, stirring occasionally, until the mixture thickens and the oil separates at the edges.
- Stir this masala into the pot of cooked lentils and beans, along with 2 more tablespoons of butter.
- Simmer uncovered over low heat for 25 to 30 minutes, stirring frequently and mashing some of the beans against the side of the pot with a spoon, until the dal turns thick, creamy, and deep brown; add water if it gets too thick, but keep it hearty rather than soupy.
- Stir in the garam masala, crushed fenugreek leaves, and heavy cream, and simmer for 5 more minutes on the lowest heat, stirring constantly so it does not catch on the bottom.
- Finish with the remaining 1 tablespoon butter melted on top, taste and adjust salt, and serve hot with steamed rice or naan.
Why You'll Love This
- The long, low simmer is what breaks down the lentils into their signature creamy, buttery texture
- Deep brown color and smoky depth built from well-browned onions and slow cooking rather than food coloring
- A little goes a long way as a hearty vegetarian main
The dal is not truly done until it turns a deep brown and coats the spoon thickly; rushing the simmer leaves it thin and pale.
Crushing the dried fenugreek leaves between your palms before adding them releases their aroma far more than adding them whole.
Nutrition
| Calories | 340 |
| Protein | 14 g |
| Fat | 18 g |
| Carbs | 32 g |
| Fiber | 11 g |
| Sodium | 480 mg |
Estimated per serving
