Dal Makhani
Indulge in creamy Dal Makhani, where rich lentils and kidney beans simmer in buttery perfection.
Ingredients
- 250 g black urad lentils (sabut urad)
- 100 g red kidney beans (rajma)
- 1.5 l water
- 50 g butter
- 1 tbsp neutral oil
- 1 large onion, finely chopped
- 3 tomatoes, finely chopped
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, finely chopped
- 2 tsp cumin
- 2 tsp garam masala
- 2 tbsp dried fenugreek leaves (kasuri methi)
- 1.5 dl cream
- 1.5 tsp salt
How to make it
- Rinse the black urad lentils and kidney beans well, then soak them in plenty of water for at least 8 hours or overnight. Drain and add them to a pot with 1.5 l water. Bring to a boil, skim off any foam, then simmer gently until both are very soft and the lentils begin to break down, about 1.5 to 2 hours.
- When the lentils are tender, keep them at a low simmer so they stay loose and creamy while you make the masala.
- Heat the butter and neutral oil in a second pan over medium heat. Add the onion and cook slowly until soft and pale golden, about 8 minutes.
- Add the ginger and garlic and stir for 1 minute until fragrant. Add the cumin and garam masala and let the spices sizzle briefly in the fat.
- Stir in the tomatoes and salt, then cook until the tomatoes collapse and the mixture turns thick and deep red, about 10 minutes.
- Add the cooked lentils and beans with their cooking liquid to the masala. Simmer uncovered, stirring often and mashing some of the lentils against the side of the pot, until the dal turns rich and velvety, about 20 to 30 minutes.
- Crush the kasuri methi between your palms and stir it in with the cream. Simmer for 5 more minutes until the surface looks glossy and speckled, then adjust the body with a little of the cooking liquid if needed.
- Serve the dal makhani hot in a deep bowl, thick and creamy with whole beans still visible in the dark sauce, finished with the glossy cream folded through.
