Dal Makhani
This rich and creamy Dal Makhani features black lentils and kidney beans simmered in a spiced tomato gravy, finished with a touch of cream and butter. It's a comforting and hearty dish, perfect for a satisfying vegetarian meal.
An original recipe by Forkin
- Total time
- 7 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 175 gwhole black lentil, rinsed and soaked overnight
- 30 gkidney bean, rinsed and soaked overnight
for cooking lentils
- 1 lwater
- 1 tspsalt
for tempering
- 2 tbspghee
- 1 tspcumin seed
- 1 pcsonion, finely chopped
- 1 tbspginger, grated
- 1 tbspgarlic, minced
- 1 pcsgreen chili, slit
for gravy
- 150 mltomato puree
- 0.5 tspturmeric powder
- 1 tspred chili powder
- 1 tspcoriander powder
- 0.5 tspgaram masala
for finishing
- 0.25 cupcream
- 2 tbspbutter
- 1 tspkasuri methi, crushed
for garnish
- 2 tbspfresh coriander, chopped
Equipment
pressure cooker · medium pan · large pot · cutting board · knife
The method
Step by step
- 1
Rinse the whole black lentils and kidney beans thoroughly, then soak them in plenty of water overnight, or for at least 6 hours.
Cook’s note: Soaking helps reduce cooking time and makes the dals easier to digest.
- 2
Drain the soaked lentils and kidney beans, then transfer them to a large pot or pressure cooker.
About 2 min
- 3
Add the specified amount of water and salt to the pot, then bring to a boil.
About 8 min
- 4
Reduce the heat, cover, and simmer for 45-60 minutes until the lentils are very tender and creamy, or pressure cook for 15-20 minutes after the first whistle.
About 1 hr
Cook’s note: The lentils should be soft enough to mash easily.
- 5
While the lentils are cooking, prepare the tempering in a separate pan.
- 6
Heat the ghee in a medium-sized pan over medium heat.
About 2 min
- 7
Add the cumin seeds and let them splutter for about 30 seconds.
About 1 min
- 8
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
About 7 min
- 9
Stir in the grated ginger, minced garlic, and green chili, cooking for another 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 10
Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
About 7 min
Cook’s note: This step is crucial for developing a deep flavor.
- 11
Add the turmeric powder, red chili powder, coriander powder, and garam masala, cooking for 1 minute until fragrant.
About 1 min
- 12
Once the lentils are cooked, lightly mash some of them against the side of the pot with a spoon or whisk to create a creamy texture, leaving some whole for texture.
About 2 min
- 13
Add the cooked lentil and kidney bean mixture to the tempering in the pan, stirring well to combine.
About 2 min
- 14
If the dal is too thick, add a little extra hot water to reach your desired consistency.
About 1 min
- 15
Simmer the dal for another 10-15 minutes on low heat, allowing the flavors to meld.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
- 16
Stir in the cream, butter, and crushed kasuri methi.
About 1 min
- 17
Cook for 2-3 minutes more, without boiling, until the butter is melted and the dal is heated through.
About 3 min
Cook’s note: Boiling after adding cream can cause it to curdle.
- 18
Garnish with fresh coriander before serving.
About 1 min
Keep it good
Store leftover Dal Makhani in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or milk if needed to adjust consistency.
More recipes
All recipessnack
Vegetable Handvo
Handvo is a savory, spiced vegetable cake from Gujarat, India, traditionally made with a fermented batter of rice and lentils. This recipe uses readily available flours and vegetables for a quicker, yet authentic-tasting, vegan snack or light meal.
1 hr 10 minmain course
Steamed Fish with Ginger and Scallions
This classic Chinese dish features delicate fish fillets gently steamed until flaky. It's then topped with aromatic ginger and scallions, and finished with a sizzling hot oil and soy sauce dressing for a burst of flavor.
25 min 308 kcaldessert
Dobbin
A quick and easy no-cook dessert salad made from canned fruits, sweetened condensed milk, and whipped topping. This classic potluck favorite is creamy, sweet, and comes together in just a few minutes before chilling.
1 hr 10 mindessert
Subak Hwachae
This vibrant Subak Hwachae is a quintessential Korean watermelon punch, offering a delightful balance of sweet fruit and effervescent sparkle. Perfect for warm weather, this refreshing beverage combines juicy watermelon, fresh berries, and a hint of mint for a light, cooling, and visually stunning dessert or palate cleanser.
50 min 128 kcaldessert
Apricot Dumplings (Marillenknödel)
These traditional Austrian apricot dumplings feature fresh apricots encased in a delicate potato-dough, then boiled and rolled in toasted breadcrumbs. They are a delightful and comforting dessert, often served with a dusting of powdered sugar.
1 hr 5 min 567 kcaldessert
Rosogolla
Rosogolla are soft, spongy cheese balls soaked in a delicate sugar syrup. This classic Bengali sweet is a delightful and refreshing dessert, perfect for any occasion.
1 hr 55 min 477 kcalbeverage
Sweet Lassi
Indulge in the creamy, sweet, and subtly spiced delight of Sweet Lassi, a classic Indian yogurt drink. This refreshing beverage, infused with aromatic cardamom, is the perfect antidote to a warm day or a fiery meal, offering a cooling and satisfying experience.
5 min 183 kcal