Dal Makhani Recipe
Rich and creamy black lentils, kidney beans, slow-cooked with butter, tomatoes, spices
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Ingredients
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Lentils and Beans
Vegetables and Spices
Herbs
Method
Preparation
- 1
Soak Lentils and Beans
Rinse the black lentils and kidney beans under cold water. Soak them in enough water for at least 8 hours or overnight. Drain and set aside.
Cooking
- 2
Cook Lentils and Beans
In a large pot, add the soaked lentils and kidney beans with 4 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until they are tender. Add more water if necessary to keep it creamy.
- 3
- 4
Add Spices and Tomatoes
Stir in the ginger-garlic paste and green chili, cooking for another minute. Add the pureed tomatoes, red chili powder, garam masala, and salt. Cook until the oil separates from the mixture, about 10-15 minutes.
- 5
Combine and Simmer
Once the lentils and beans are cooked, add the tomato mixture to the pot. Mix well and let it simmer for another 30 minutes, stirring occasionally.
- 6
Finish with Cream and Butter
Stir in the cream and remaining 2 tablespoons of butter into the dal. Allow it to simmer for an additional 10 minutes.
Serving
- 7
Garnish and Serve
Garnish with chopped cilantro and serve hot with naan, roti, or rice.