Dilli Daal Makhani Recipe

Soak

Rinse the black urad dal and soaked kidney beans thoroughly under cold water until water runs clear. Place both in separate bowls and cover with plenty of water. Soak for at least 8 hours or overnight.

Pre-cook

Drain the soaked lentils and beans. Transfer to a large pressure cooker or heavy-bottomed pot. Add 1.2 liters (1200 ml) of fresh water and 1 tsp salt, along with the bay leaf, green and black cardamom, cloves and cinnamon stick. If using a pressure cooker, cook 10–12 whistles on medium heat (about 25–30 minutes total) until very soft and breaking apart. If using an Instant Pot, cook on high pressure for 30 minutes with natural release. If using a stovetop pot, simmer gently 1.5–2 hours until tender, adding more water as needed. The result should be very soft, nearly mashable beans. Reserve cooking liquid.

Mash & reduce

Once cooked, remove whole spices (bay leaf, cinnamon, cardamom pods, cloves, black cardamom). Mash the dal lightly with the back of a ladle or a hand masher to achieve a creamy texture, leaving some whole lentils for body. Set aside and keep warm. Reserve 300–400 ml of the strained cooking liquid to adjust final consistency.

Prepare the tadka (tempering)

Heat 2 tbs vegetable oil and 2 tbs butter in a wide heavy-bottomed pan or kadhai over medium heat until the butter melts and begins to foam.

Sauté whole spices

Add cumin seeds and let them sizzle for 10–15 seconds. Add the finely chopped onion and sauté on medium-low heat until translucent and beginning to brown at the edges, about 8–10 minutes.

Add ginger, garlic & chilies

Add the grated ginger and garlic and chopped green chilies. Cook, stirring, for 2–3 minutes until raw aroma disappears and mixture is lightly golden.

Tomato base & powdered spices

Stir in the tomato puree and tomato paste. Cook on medium heat, stirring occasionally, for 8–10 minutes until the raw tomato smell is gone and oil begins to separate from the masala. Add turmeric, red chili powder and 1 tsp salt; cook for another 2 minutes. If the mixture gets too dry, add 2–4 tbs of reserved cooking liquid.

Blend (optional)

For an ultra-smooth finish, cool the cooked masala slightly and blitz in a blender until smooth, then return to the pan. This step is optional — you can also proceed with the textured masala.

Combine dal and masala

Add the mashed dal and kidney beans to the pan with the masala. Stir to combine. Add 300–400 ml of reserved cooking liquid gradually to reach a thick but spoonable consistency. Bring to a gentle simmer over low heat.

Slow-cook

Simmer very gently, partially covered, for at least 1.5–2 hours (overnight on the lowest heat or in a low oven around 90–100°C/200–210°F for 4–6 hours if you want the authentic slow-cooked depth). Stir every 15–20 minutes to prevent sticking and add more reserved liquid if it becomes too thick. Adjust salt to taste while simmering. The sauce should become glossy and deeply flavored.

Finish with cream & butter

Once the dal has developed a rich, slightly reduced texture, stir in 0.75 cups heavy cream and 2 tbs unsalted butter. Add crushed kasuri methi and 1 tsp garam masala, simmer 4–5 more minutes on low to integrate flavors. Taste and adjust seasoning and consistency with reserved liquid if needed.

Garnish & serve

Turn off the heat. Sprinkle chopped cilantro and drizzle an additional teaspoon of cream if desired. Serve hot with lemon wedges on the side, accompanied by steamed basmati rice, naan or roti.