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Creamy Dal Makhani
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Ingredients
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Step by step
Method
4 steps
- 1
Rinse ¾ cup whole black lentils (urad sabut) and 2 tablespoons dried kidney beans. Soak overnight in plenty of water, then drain. Combine with about 2 cups fresh water and a pinch of salt. Simmer until very soft and mashable, 45–60 minutes (or pressure-cook per your cooker) — a lentil should squash easily between two fingers. Lightly mash or whisk so the dal is creamy but still has some whole lentils.
- 2
Heat 2 tablespoons butter or ghee in a heavy pot over medium heat. Add 1 teaspoon cumin seeds; when they crackle, 20–30 seconds, add 2 slit green chiles, 1 small cinnamon stick, 2 whole cloves, and 3 green cardamom pods. Stir in ½ finely chopped medium onion and 1 tablespoon ginger-garlic paste. Cook until the onion is deep golden, 8–10 minutes — pale onion makes a flat makhani.
- 3
Stir in ½–1 teaspoon chili powder, ½ teaspoon turmeric, and ¼ cup tomato puree. Cook, stirring, until the fat separates from the tomato gravy and it looks glossy, 4–6 minutes. Don't rush this — raw tomato taste ruins the finish.
- 4
Add the cooked dal, ¾ cup water, and salt to taste. Simmer gently 10–15 minutes, stirring often so it doesn't stick, until thick and spoon-coating. Stir in ¼–⅓ cup heavy cream and a small knob of butter if you like. Garnish with cilantro. Serve with rice or naan. You want silky, deeply spiced black dal that clings to a spoon — not thin bean soup or undercooked hard lentils.