Dal Makhani
Slow-simmered black lentils and kidney beans in a creamy, buttery tomato gravy. Rich, comforting and perfect with naan or rice.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
- Diet
- Vegetarian
Vegetarian
Ingredients
Serves 4For the dal
For the gravy
Method
Pressure cook the dal
Drain the soaked lentils and rajma. Add them to a pressure cooker with 3 cups of water and salt. Cook for 8 to 10 whistles until both are very soft and easy to mash. Let the pressure release naturally.
Start the gravy
Heat 2 tbsp butter and the oil in a heavy pan. Add the onion and cook for 8 minutes until golden. Add the ginger-garlic paste and cook for 1 minute.
Add the tomatoes
Stir in the tomato purée and the chilli powder. Cook for 8 to 10 minutes until the masala thickens and the oil separates.
Simmer the dal
Add the cooked dal with its liquid. Mash some of the lentils against the side of the pan. Simmer on low heat for 20 minutes, stirring often and adding hot water if it gets too thick.
Finish
Stir in the garam masala, crushed kasuri methi and cream. Simmer for 2 minutes more.
Serve
Top with a knob of butter and serve hot with naan, roti or jeera rice.
Cook’s notes
- Soak the lentils and rajma for 8 to 10 hours. The total time does not include soaking.
- The longer it simmers, the creamier it gets. Add hot water, never cold, if it thickens.
- Dal makhani tastes even better the next day.
Keep cooking