Dal Makhani

RecipenKitchen Recipe 2 h 5 min · Serves 6 · Indian

Why make it Whole black lentils and kidney beans simmered slowly with tomato, butter and cream until thick, smoky and velvety. A restaurant-style dal that is easy to make ahead for a family dinner.

You’ll need

Serves 6 200 g whole black lentils (sabut mash / black urad), soaked… 50 g red kidney beans (rajma), soaked in water overnight, t… 1.2 l water, for boiling the lentils and beans 1½ tsp salt, divided 3 tbsp butter, divided 1 tbsp cooking oil 1 tsp cumin seeds 1 small cinnamon stick + 13 more in the full recipe

1 Step 1 of 10 Put the drained lentils and kidney beans in a pressure cooker with the water and 1 tsp salt. Bring to the boil and skim off any foam.

2 Step 2 of 10 Close the lid and cook on high pressure for 35 to 40 minutes (about 12 whistles). Let the pressure release naturally. The lentils and beans should crush easily between two fingers. If using an open pot, simmer covered for 1½ to 2…

3 Step 3 of 10 While they cook, blend the tomatoes to a smooth purée and chop the onions. Set both aside with the ginger-garlic paste.

4 Step 4 of 10 Heat the oil and 1 tbsp butter in a wide heavy saucepan over medium heat. Add the cumin, cinnamon, cardamom and bay leaves and cook for 30 seconds until fragrant.

5 Step 5 of 10 Add the onions and cook, stirring often, until soft and deep golden, about 12 minutes. Add the ginger-garlic paste and green chillies and cook for 2 minutes until the raw smell goes. The last 5 steps are in the full recipe.

Cook’s tip Do not skip the overnight soak (8 to 10 hours). Unsoaked black lentils stay firm and take far longer to turn creamy.

Dal Makhani

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