Dal Makhani (Creamy Black Lentil Curry)

  • Total time - more than 12 hours (including soaking)
  • Preparation - 15 minutes (plus overnight soaking)
  • Cooking time - 1-2 hours
  • Servings: 4
  • Country: India
Rich, creamy Dal Makhani served in a bowl, garnished with cream and cilantro.

Dal Makhani is a recipe that requires patience. Slow cooking is key to achieving the right texture and flavor. Using high-quality butter and cream at the end transforms this simple dish into a true gourmet experience.

Ingredients

Ingredients

  • 1 cup whole black lentils (urad dal)
  • 0.25 cup kidney beans (rajma)
  • water
  • salt
  • 1 tablespoon vegetable oil or ghee
  • 3 tablespoons butter
  • 1 piece onion, finely chopped
  • 1.5 teaspoons ginger-garlic paste
  • 0.5 cup tomato puree
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 0.25 cup fresh cooking cream
  • fresh cilantro, for garnish

Instructions

Step 1: Soaking

Thoroughly rinse the lentils and beans and soak them in plenty of water overnight (at least 8 hours). Soaking is key for proper cooking.

Step 2: Cooking the legumes

Drain the soaked lentils and beans. Cook them in a pressure cooker with 3-4 cups of water and a pinch of salt until they are very soft (about 30-45 minutes on high heat). In a classic pot, this will take 1-2 hours.

Step 3: Preparing the gravy

In a separate pan, heat the oil and 1 tablespoon of butter. Sauté the finely chopped onion until golden. Then add the ginger-garlic paste and fry for about a minute until fragrant.

Step 4: Adding spices

Add the tomato puree and cook until the oil begins to separate from the mixture. Stir in the turmeric, red chili powder, coriander powder, and garam masala. Cook for another minute.

Step 5: Slow simmering

Add the cooked lentils and beans to the gravy. Mix well and add some water as needed to reach the desired consistency. Simmer over low heat for at least 30-45 minutes. The longer it simmers, the better the flavor.

Step 6: Finishing

Finally, stir in the remaining butter and cream. Mix gently and serve hot, garnished with fresh cilantro. It pairs best with naan, roti, or rice.