Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Dal Makhani

Traditional Recipe 6: Dal Makhani recipe

🧺 Ingredients

• Whole black lentils (urad): 200g
• Red kidney beans: 100g
• Onions (finely chopped): 180g
• Tomatoes (crushed): 200g
• Ginger (minced): 20g
• Garlic (minced): 15g
• Green chilies: 2
• Cumin seeds: 5g
• Garam masala: 5g
• Turmeric powder: 3g
• Red chili powder: 4g
• Heavy cream: 120ml
• Butter: 50g
• Oil: 30ml
• Salt: 12g
• Kasuri methi (dried fenugreek): 3g
• Coriander leaves: 20g
• Water: 1500ml

👩‍🍳 How to make Dal Makhani

1. Soak black lentils (200g) and kidney beans (100g) in water for at least 8 hours. Drain.
2. Pressure cook soaked lentils and beans with water (1500ml) for 25 minutes. Let pressure release naturally. Lentils should be completely soft and broken.
3. Heat oil (30ml) in a large pot over medium heat (170°C). Add cumin seeds (5g), let them crackle for 15 seconds.
4. Add chopped onions (180g), cook 5 minutes until softened and edges turn golden-brown.
5. Add minced ginger (20g) and garlic (15g), cook 2 minutes until fragrant.
6. Add crushed tomatoes (200g), cook 5 minutes until tomatoes break down and oil starts separating.
7. Add turmeric powder (3g), red chili powder (4g), and garam masala (5g). Stir for 1 minute.
8. Add cooked lentils and beans (with their liquid) to the pot. Stir well.
9. Bring to a simmer over medium heat (160°C). Cook for 15 minutes, stirring occasionally.
10. Reduce heat to low (130°C). Add butter (50g) and cream (120ml), stir until fully incorporated.
11. Add kasuri methi (3g), crushed between your palms. Add salt (12g).
12. Simmer for another 10 minutes. Consistency should be thick and creamy, coating a spoon easily.
13. Garnish with coriander leaves (20g). Serve hot with naan or roti.

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