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Dal Makhani Recipe

Indian · Main course · 75 min total

Dal Makhani is a rich, creamy North Indian lentil dish made with black lentils and kidney beans, slow-cooked with butter and cream. This home-cook version delivers authentic flavor with a fraction of the effort.

Ingredients

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1 tablespoon ghee or oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit (optional)
• 2 large tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 cup heavy cream
• 2 tablespoons dried fenugreek leaves (kasuri methi)
• Fresh cilantro for garnish

Instructions

1. Wash the black lentils and kidney beans thoroughly. Soak them in plenty of water for at least 6 hours or overnight. Drain and rinse.
2. In a large pot, combine soaked lentils and beans with 4 cups of water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until lentils are soft and mushy. Stir occasionally and add more water if needed.
3. While lentils cook, heat butter and ghee in a separate pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onion and sauté until golden brown, about 5-7 minutes.
4. Add ginger-garlic paste and green chilies (if using). Cook for 1 minute until fragrant. Stir in tomato puree, garam masala, turmeric, and red chili powder. Cook until the mixture thickens and oil separates, about 5 minutes.
5. Once lentils are cooked, add the tomato-onion mixture to the lentil pot. Stir well and simmer for 10 minutes, allowing flavors to meld. Mash some lentils with the back of a spoon for a creamier texture.
6. Add heavy cream and crushed dried fenugreek leaves. Stir and simmer for another 5 minutes. Adjust salt and spices to taste. If too thick, add a little water or cream.
7. Garnish with fresh cilantro and a drizzle of cream. Serve hot with naan or rice.

Tips

• For extra richness, add an extra tablespoon of butter before serving.
• Leftover dal thickens upon refrigeration; thin with water or milk when reheating.
• This dal tastes even better the next day as flavors deepen.

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