Indian · Free recipe
Dal Makhani
Whole black lentils and kidney beans simmered low and slow with butter and cream until impossibly rich, silky, and dark. This Punjabi classic is pure indulgence in a bowl.
Step 1
Rinse the urad dal and kidney beans together, then soak them in plenty of water for at least 8 hours or overnight. They will nearly double in size.
Step 2
Drain and rinse the soaked lentils and beans. Put them in a large pot with 5 cups fresh water and 1 teaspoon salt.
Step 3
Bring to a boil over high heat, skim off any foam, then reduce to low, cover partially, and simmer for 60 to 75 minutes until both the lentils and beans are completely soft and the beans mash easily. Add hot water as needed to keep them submerged. (A pressure cooker takes about 25 minutes at high pressure.)
Step 4
Once soft, lightly mash about a quarter of the lentils against the side of the pot with a spoon to release starch for creaminess. Keep them warm.
Step 5
In a separate large heavy pot, melt 3 tablespoons of the butter over medium heat. Add the chopped onion and cook for 8 to 10 minutes until golden.
Step 6
Add the ginger-garlic paste and cook 1 minute until fragrant.
Step 7
Add the tomato puree, chili powder, and ground cumin. Cook for 8 to 10 minutes, stirring often, until the mixture thickens and the butter starts to separate at the edges.
Step 8
Pour the cooked lentils and beans, along with their cooking liquid, into the tomato-onion base. Stir well.
Step 9
Reduce the heat to the lowest setting and simmer uncovered for 30 to 40 minutes, stirring every 5 to 10 minutes so it does not stick. This slow cooking is what develops the deep flavor and dark color.
Step 10
As it thickens, stir in hot water a little at a time to keep it loose and creamy rather than stodgy.
Step 11
Stir in the cream, the remaining 2 tablespoons butter, and the garam masala. Crush the fenugreek leaves between your palms and add them. Simmer gently 5 more minutes.
Step 12
Taste for salt. Serve hot with a swirl of cream and a small knob of butter on top, alongside naan or rice.
Tips from the test kitchen
- The long slow simmer is essential; rushing it gives you a thin, ordinary dal instead of a velvety one.
- It tastes even richer reheated the next day, so it is a great make-ahead dish.
