Dal Makhani
Instructions
- 1
If using dried beans: Soak black lentils and kidney beans overnight or for at least 8 hours in plenty of water. If using canned kidney beans, skip the soaking for beans but still soak the black lentils.
- 2
For dried beans: Drain and rinse the soaked lentils and beans. Add to a pressure cooker with 1 liter (4 cups) of water and cook for 30 minutes or until very soft. If using a regular pot, simmer for 2-3 hours until mushy. For canned beans option: Cook only the soaked black lentils with 750ml (3 cups) water for 25 minutes in pressure cooker or 2 hours in regular pot until soft.
- 3
In a large heavy-bottomed pan, heat 50g (3.5 tbsp) butter over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- 4
Add chopped onions and sauté until golden brown, about 8-10 minutes.
- 5
Add ginger-garlic paste and cook for 2 minutes until fragrant.
- 6
Add tomato puree, red chili powder, and half the garam masala. Cook for 10-12 minutes until the mixture thickens and oil separates from the sides.
- 7
Add the cooked lentils along with their cooking liquid. If using canned kidney beans, drain and rinse them, then add now. Mix well and bring to a boil.
- 8
Reduce heat to low and simmer for 30-45 minutes, stirring occasionally. Add water if needed to maintain a creamy consistency. If using canned beans, they may need less simmering time - about 20-30 minutes.
- 9
Add remaining butter and heavy cream. Mix well and simmer for another 15 minutes.
- 10
Crush kasuri methi between your palms and add to the dal along with remaining garam masala. Mix well.
- 11
Season with salt to taste and simmer for 5 more minutes.
- 12
Serve hot garnished with a dollop of butter and cream, alongside naan bread or rice.
Chef's Note
"This rich and creamy Dal Makhani is the crown jewel of North Indian cuisine! The secret to its incredible depth of flavor is the slow simmering process that transforms simple lentils into pure comfort. Using canned kidney beans is a fantastic time-saver that doesn't compromise the authentic taste - just make sure to add them later in the cooking process. The combination of butter and cream creates that signature velvety texture that makes this dish absolutely irresistible."
