Daal Makhni Urad | Black Lentils Recipe
Punjabi-style black lentils cooked with cream. Served with rice.
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Ingredients
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Lentils
Masala & Finish
Tempering & Garnish
Rice (to serve)
Method
Lentils
- 1
Soak the lentils
Rinse 1.5 cups whole black urad dal thoroughly under running water until water runs clear. Cover with fresh water and soak for at least 6–8 hours or overnight. (Soaking softens the beans and shortens cooking time.)
- 2
Pressure-cook the lentils
Drain the soaked urad. In a pressure cooker, add the drained lentils, 6 cups water, 1 piece bay leaf and 1.5 tsp salt. Close lid and pressure-cook on medium-high heat until you get 8–10 whistles (about 20–30 minutes depending on cooker) or until the lentils are very soft and mashable. If using a pot, simmer covered for 1.5–2 hours, adding water as needed. Once done, lightly mash a few lentils with the back of a spoon for a slightly creamy texture. Remove bay leaf and set cooked lentils aside with their cooking liquid.
Masala & Finish
- 3
Prepare cashew paste (if using)
Soak 6–8 raw cashews in hot water for 10 minutes, then blend with 2 tbs water to a smooth paste. Measure 3 tbs and set aside to add creaminess later.
- 4
Cook the onion-ginger-garlic base
Heat 2 tbs vegetable oil or ghee in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds. Add 1.5 cups finely chopped onion and sauté until translucent and beginning to brown at the edges, about 8–10 minutes. Add 6 cloves minced garlic and 1.5 tbs grated ginger; cook 1–2 minutes until fragrant.
- 5
Add tomato and spices
Stir in 1.5 cups tomato puree and the slit green chili (if using). Cook the tomato-onion mixture on medium heat until the oil starts to separate from the masala, about 8–10 minutes. Add 0.5 tsp turmeric powder, 1 tsp kashmiri red chili powder, 1 tsp coriander powder and 0.5 tsp sugar. Cook another 2–3 minutes to bloom the spices. If the mixture looks too thick or is sticking, add 2–4 tbs of the reserved lentil cooking liquid to loosen.
- 6
Combine lentils with masala
Add the cooked and lightly mashed lentils (with most of their cooking liquid) to the pan. Stir to combine and bring to a gentle simmer. Use additional cooking liquid as needed to reach a creamy, slightly thick consistency — aim for a medium-thick gravy (add up to 1–2 cups of the reserved liquid gradually). Simmer uncovered on low heat for 20–30 minutes, stirring occasionally so it doesn't stick. This slow simmer develops the characteristic dahli makhni flavor.
- 7
Finish with richness and aromatics
Reduce heat to low. Stir in 3 tbs unsalted butter, 3 tbs cashew paste, and 120 ml heavy cream. Crush 1 tsp kasuri methi between your palms and add it along with 1 tsp garam masala. Simmer for another 5–8 minutes on the lowest heat so flavors meld. Taste and adjust salt (already added earlier) and spices as needed.
Tempering & Garnish
- 8
Prepare tadka (final tempering)
In a small pan, heat 1 tbs ghee and 2 tbs unsalted butter over medium heat until butter melts and starts to foam. (Optional) Add a pinch of red chili powder to the sizzling butter for color. Pour this hot tadka gently over the simmering dal and immediately cover the pot for 1–2 minutes to trap the aroma.
- 9
Garnish and rest
Stir the dal gently, garnish with 2 tbs chopped fresh cilantro. Let the dal rest for 5 minutes before serving; the flavors will integrate further. Serve hot with steamed basmati rice (instructions below) or Indian breads.
Rice (to serve)
- 10
Rinse and soak rice (optional)
Rinse 1.5 cups basmati rice under cold water until water runs clear to remove surface starch. Optionally soak rice for 20–30 minutes for fluffier grains, then drain.
- 11
Cook rice
In a medium saucepan bring 3 cups water to a boil with 1 tsp salt and 1 tbs oil. Add the drained rice, stir once, reduce heat to low, cover tightly and simmer for 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let rest covered for 5–8 minutes, then fluff with a fork.
- 12
