For: Nitra Urad Dal
Dal Makhani
- Vegetarian
- Indian
- ⏱ 1 hr (+ overnight soak)
- Serves 4
The rich, slow-simmered black lentil classic — creamy, buttery, and worth the overnight soak for a proper restaurant-style result.
Method
- 1
Cook the lentils and beans
Drain the soaked urad dal and kidney beans, and pressure-cook together in fresh water for 6–8 whistles until completely soft.
- 2
Build the base
Heat the butter in a heavy pot and fry the onion over medium heat for 6–7 minutes until golden. Add the ginger-garlic paste and cook a minute.
- 3
Add tomato and spice
Stir in the tomato puree, chilli powder and garam masala, and cook 10 minutes until the mixture thickens and darkens.
- 4
Combine and simmer slowly
Add the cooked dal and beans with their cooking liquid, and simmer gently, uncovered, for 25–30 minutes, stirring occasionally, mashing some beans as it cooks to build a creamy texture.
- 5
Enrich
Stir in the cream and season with salt, simmering a final 5 minutes.
- 6
Finish
Top with a final knob of butter just before serving.
Real dal makhani rewards a long, low simmer — if you have the time, let it cook a full hour for the deepest flavour.