Dal Makhani
The queen of Indian dals — black lentils slow-cooked overnight with butter, cream and aromatic spices.
Total time
170 min
Prep
20 min
Cook
150 min
Difficulty
medium
Cuisine
Indian
vegetariangluten-free
Ingredients
300gwhole black urad dal, soaked overnight
100gkidney beans, soaked overnight
80gbutter
200mldouble cream
1large onion, finely diced
4 clovesgarlic, minced
2cmfresh ginger, minced
400gcrushed tomatoes
2 tspgaram masala
1 tspground cumin
1 tspchilli powder
1 tspsmoked paprika
3 tbspvegetable oil
Instructions
1
Pressure cook or simmer soaked dal and beans in fresh water 1.5 hours until completely soft.
2
Fry onion in butter and oil until deep golden, add garlic and ginger.
3
Add all spices, cook 2 minutes.
4
Add crushed tomatoes, cook 10 minutes until rich and dark.
5
Add cooked dal to tomato base, stir well.
6
Simmer on very low heat 1 hour stirring frequently — longer is better.
7
Add cream and remaining butter, simmer 15 more minutes.
8
Serve with naan or rice — the longer it cooks the better it gets.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
536
Protein
5.2g
Fat
51.3g
Carbs
16.6g
Fiber
4.2g
Sodium
26mg
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