Indian (North Indian, Punjabi) · dinner
Dal Makhani A rich, slow-simmered Punjabi dish of whole black lentils and kidney beans finished with butter and cream. It is thick, velvety and mildly spiced, and it improves with a long, gentle simmer.
total 2 hr 20 min
prep 20 min
cook 2 hr
servings 6 Keep this recipe Add a copy of Dal Makhani to your Saucepan library.
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Back to 6 servings Lentils and beans 1 cup whole black lentils (urad dal), soaked overnight and drained 0.25 cup dried kidney beans (rajma), soaked overnight and drained 4 cups water, for pressure cooking, plus more as needed 1 teaspoon salt, for cooking the lentils, plus more to taste 1 bay leaf, optional Sauce 1 tablespoon ghee or oil 3 tablespoons unsalted butter, divided 0.5 teaspoon cumin seeds 1 large onion, finely chopped or grated 1 tablespoon ginger-garlic paste, or 5 cloves garlic minced plus 1 inch grated ginger 1 cup tomato puree 1 teaspoon Kashmiri red chili powder, or paprika for less heat 1 teaspoon garam masala Finish 1 teaspoon kasuri methi (dried fenugreek leaves), crushed, optional 0.5 cup heavy cream 2 tablespoons fresh cilantro, chopped, for garnish
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1 Step 1: Rinse the soaked lentils and beans, then place them in a pressure cooker with 4 cups water, a pinch of salt and the bay leaf. Pressure cook for about 25 to 30 minutes, until the lentils are completely soft and mash easily between your fingers. Without a pressure cooker, simmer covered for 1 to 2 hours, adding water as needed.2 Step 2: Heat the ghee or oil and 1 tablespoon of the butter in a heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.3 Step 3: Add the chopped onion and sauté, stirring often, for 8 to 10 minutes until deep golden brown.4 Step 4: Stir in the ginger-garlic paste and cook for about 1 minute until fragrant.5 Step 5: Add the tomato puree, chili powder and garam masala. Cook for about 5 minutes, stirring, until the oil separates from the sides of the mixture.6 Step 6: Pour the cooked lentils and beans into the pot, liquid included. Stir to combine and bring to a gentle simmer, thinning with a splash of water if the mixture looks too thick.7 Step 7: Simmer on the lowest heat for 45 to 60 minutes, stirring every few minutes so it does not stick, and adding water whenever it thickens too much. The dal is ready when it is thick and creamy.8 Step 8: Stir in the remaining 2 tablespoons of butter, the cream and the crushed kasuri methi. Simmer for 5 more minutes, then season with salt to taste.9 Step 9: Garnish with chopped cilantro and serve hot.getsaucepan.com/r/6f12fd5d-474e-5dad-8c48-8e2993cca109
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