Dal Makhani Recipe
Black lentils cooked in a tomato puree with ginger, garlic, simmered overnight and tempered with cream and butter. GF
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Soak the Lentils
Rinse the black lentils under cold water and soak them in water overnight.
- 2
Cook the Lentils
In a large pot, drain the soaked lentils and add 4 cups of water. Bring to a boil, then reduce heat and simmer for about 1 hour until the lentils are soft.
- 3
Prepare the Tomato Puree
In a separate pan, melt 1 tablespoon of butter over medium heat. Add cumin seeds, ginger, and garlic. Sauté until fragrant. Then add the pureed tomatoes and cook for about 10 minutes.
- 4
Combine and Simmer
Add the cooked lentils to the tomato mixture. Stir in garam masala and salt to taste. Let it simmer on low heat for at least 30 minutes, stirring occasionally.
- 5
Finish with Cream and Butter
Stir in the remaining tablespoon of butter and the heavy cream. Cook for an additional 10 minutes, allowing the flavors to meld together.
- 6
Garnish and Serve
Serve hot, garnished with fresh cilantro.