Dal Makhani Recipe
Creamy black lentils simmered overnight with fresh herbs and spices finished with a touch of ghee.
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Ingredients
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Lentils
Vegetables and Aromatics
Spices
Finishing Touches
Method
Preparation of Lentils
- 1
Soak the Lentils
Rinse black lentils and red kidney beans under cold water. Soak them in enough water for at least 8 hours or overnight.
- 2
Cook the Lentils
Drain the soaked lentils and beans. In a large pot, add the lentils and kidney beans with 4 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours or until they are soft.
Cooking the Base
- 3
Prepare the Base
In a separate pan, heat 1 tablespoon of ghee. Add cumin seeds and let them splutter.
- 4
- 5
Add Tomatoes and Spices
Stir in the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
Combine and Simmer
- 6
Combine Lentils and Base
Add the cooked lentils and kidney beans to the tomato mixture. Stir well to combine.
- 7
Simmer
Add 1 cup of water if the mixture is too thick. Cover and let it simmer on low heat for at least 30 minutes, stirring occasionally.
Finishing Touches
- 8
Add Cream and Ghee
Stir in the fresh cream and remaining tablespoon of ghee. Mix well and simmer for an additional 10 minutes.
- 9
Garnish
Turn off the heat and garnish with chopped cilantro before serving.
