Black Lentils Recipe

Rinse the black urad dal well under running water until the rinse water runs mostly clear. Transfer to a bowl and cover with about 4 cups of water. Soak for at least 4 hours or overnight; this shortens slow-cook time and yields creamier lentils.

Drain soaked lentils and transfer to a heavy-bottom pot or pressure cooker. Add 3 cups fresh water and the bay leaf. If using a stovetop pot, bring to a boil, skim any foam, then reduce to a gentle simmer, partially covered. Cook until lentils are very tender and beginning to break down, about 1 to 1 1/4 hours on the stovetop, or 20–25 minutes in a pressure cooker (2–3 whistles), then let pressure release naturally. Stir occasionally and add more water (hot) 1/4 cup at a time if the mixture becomes too thick before lentils are tender.

When lentils are tender, remove and discard bay leaf. Stir in 1 tsp salt, reduce heat to low, and mash a small portion of the lentils against the side of the pot with the back of a spoon to create a slightly creamy texture while keeping many whole lentils for bite. Set aside and keep warm.

Prepare tomato-onion puree: roughly chop the onion, tomatoes (if using fresh) and add garlic, ginger and green chili to a blender or food processor. Pulse to a smooth or slightly coarse puree, about 30–45 seconds. If using canned crushed tomatoes, blend onion, garlic, ginger and chili only, then mix with canned tomatoes.

Heat 2 tbs vegetable oil and 1 tbs butter in a wide sauté pan over medium heat. When the butter stops foaming, add cumin seeds and let them sizzle for 10–15 seconds until fragrant. Add the pureed tomato-onion mixture carefully (it may splatter).

Cook the puree over medium-low heat, stirring frequently to prevent sticking, until the raw tomato/onion scent disappears and the mixture darkens slightly, about 12–15 minutes. Stir in tomato paste and continue to cook 2–3 minutes to deepen flavor.

Add turmeric, red chili powder, ground coriander and 1 tsp salt (adjust later), stirring well to combine. Continue to simmer on low for another 6–8 minutes, adding up to 2–3 tbs water if the sauce becomes too thick. Taste and adjust seasoning; add 1/2 tsp sugar to balance acidity if needed.

Add the cooked lentils (with their cooking liquid) into the tomato-cream base. Stir to combine. Bring the mixture to a gentle simmer, then reduce heat to the lowest setting, cover partially and let gently simmer for 20–30 minutes, stirring occasionally. The goal is to let flavors marry and the lentils to break down further into a cohesive makhani texture.

During the simmer, stir in kasuri methi by crushing it between your palms and adding it to the pot. Add garam masala and black pepper. Adjust salt to taste. If the gravy is too thin, simmer uncovered for an additional 5–10 minutes to thicken; if too thick, add up to 1/4 cup hot water to loosen.

Finish by stirring in 3 tbs unsalted butter and 1/2 cup light cream. Warm through on the lowest heat for 2–3 minutes—do not boil vigorously after adding cream to prevent curdling. Taste and correct final seasoning; add a teaspoon lemon juice if the dish needs a bright note.

Transfer the makhani black lentils to a serving bowl. Dot with the reserved 1 tbs butter on top so it melts into the hot curry. Sprinkle chopped cilantro over the surface and serve immediately with steamed basmati rice, naan, or roti.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream to loosen if needed.