Dal Makhani

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Dal Makhani is a signature Punjabi dish of black lentils and kidney beans slow-simmered in a buttery, creamy tomato gravy. Traditionally cooked overnight on low heat, this rich curry is finished with fresh cream and aromatic kasuri methi. It is the ultimate comfort food when paired with naan or steamed basmati rice.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 25 gFat
• 15 gSaturated Fat
• 38 gCarbs
• 9 gFiber
• 3 gSugar
• 13 gProtein
• 520 mgSodium
• 850 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the lentils and beans

• 1 cup whole black urad dal (with skin), sorted and rinsed
• 1/4 cup dried kidney beans (rajma), sorted and rinsed
• 5 cups water, plus extra for soaking
• 1 teaspoon salt

For the masala base

• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 to 2 green Thai chilies, slit lengthwise
• 1 cup tomato puree (about 3 ripe tomatoes, blended)
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/2 teaspoon ground turmeric

For finishing

• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed between palms
• Fresh cilantro, chopped, for garnish
• Salt, to taste

Directions

1. Soak the urad dal and kidney beans in plenty of cold water for at least 8 hours or overnight; drain well before cooking.
2. Combine the soaked dal and beans in a pressure cooker with 5 cups water and 1 teaspoon salt. Cook for 25 to 30 minutes (about 6 to 7 whistles) until the lentils are very soft and starting to break down. If using a slow cooker, cook on high for 4 hours.
3. Melt 3 tablespoons butter in a heavy pot over medium heat. Add the chopped onion and cook for 8 to 10 minutes until deep golden brown.
4. Stir in the ginger paste, garlic paste, and green chilies; cook for 2 minutes until fragrant and the raw smell disappears.
5. Add the tomato puree, ground cumin, garam masala, red chili powder, and turmeric. Simmer for 10 to 12 minutes until the sauce thickens and a layer of oil begins to separate at the edges.
6. Pour in the cooked lentils and beans along with their cooking liquid. Use a wooden spoon to gently mash about a quarter of the dal against the pot to thicken the gravy naturally.
7. Simmer uncovered on low heat for 45 to 60 minutes, stirring occasionally, until the dal reaches a creamy, thick consistency. Add hot water a splash at a time if it becomes too thick.
8. Stir in the heavy cream, remaining 2 tablespoons butter, and crushed kasuri methi. Simmer 5 more minutes, adjust salt, and garnish with cilantro. Serve hot with naan or basmati rice.

Cook’s Notes

• Authentic Dal Makhani benefits from long, slow cooking; the dish is traditionally simmered overnight on a low charcoal tandoor for maximum creaminess.
• Use only whole black urad dal with the skin on; split or dehusked versions will not give the right color or texture.
• Crush the kasuri methi between your palms just before adding to release its full aroma and flavor.
• For deeper flavor, substitute 1 tablespoon of the butter with an equal amount of ghee.
• Dal Makhani tastes even better the next day once the spices have melded; refrigerate leftovers in an airtight container for up to 4 days.

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