Dal Makhani Recipe
Black lentils simmered with freshly ground spices in a creamy sauce.
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Ingredients
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Lentils
Spices and Aromatics
Cream and Base
Method
Preparation
- 1
Soak the Lentils
Rinse the black lentils and red kidney beans under cold water until the water runs clear. Soak them in enough water for at least 8 hours or overnight.
Cooking
- 2
Cook the Lentils
Drain and rinse the soaked lentils and kidney beans. In a large pot, combine the lentils, kidney beans, water, and turmeric. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours, or until the lentils are tender.
- 3
- 4
Add Tomatoes and Spices
Add the pureed tomatoes, salt, coriander powder, and garam masala to the onion mixture. Cook until the mixture thickens and the oil separates from the masala, about 10-15 minutes.
- 5
Combine and Simmer
Once the lentils are cooked, add the tomato masala to the pot with the lentils. Mix well and simmer on low heat for another 30 minutes, stirring occasionally. Adjust salt and spices to taste.
- 6
Finish with Cream
Stir in the heavy cream and dried red chilies. Simmer for an additional 5-10 minutes. Remove from heat and let it rest for 10 minutes before serving.
