Dal makhani is a slow-cooked Punjabi dish of whole black urad dal and kidney beans. Butter, cream and a long simmer turn the lentils silky while tomato and spices keep the flavour savoury.
Ingredients
- 1 cup whole black urad dal
- 1/4 cup kidney beans
- 1 onion, 2 tomatoes, 4 garlic cloves and 1 cm ginger
- 1 teaspoon cumin, 1 teaspoon chilli powder and 1/2 teaspoon garam masala
- 2 tablespoons butter and 1/3 cup cream
- Salt, water and coriander
Method
- Soak lentils and beans overnight. Pressure cook or simmer with water until completely tender.
- Cook onion, ginger and garlic in butter. Add tomatoes and spices until thick.
- Stir in cooked dal and enough water. Simmer on low for 30–40 minutes, stirring often.
- Add cream, garam masala and salt. Cook 5 minutes more.
- Finish with butter and coriander; serve with naan or rice.
Tips and storage
The slow simmer is what gives dal makhani its body, so avoid rushing it. Refrigerate for 3 days and add water when reheating.
More Punjabi comfort food
Pair this slow-cooked curry with Aloo Paratha, try the creamy Paneer Makhani, or explore our wider North Indian recipe collection.
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