Dal Makhani Recipe
A luxurious, creamy lentil dish from North India made with black lentils and kidney beans, slow-cooked with spices, butter, and cream. Perfect for any festive occasion or a hearty meal.
Nutrition Values
How to Make Dal Makhani
- 1
Rinse black lentils and kidney beans and soak overnight in plenty of water.
- 2
Drain and transfer the beans and lentils to a pressure cooker. Add water, salt, and turmeric. Cook under pressure for 30-40 minutes or until soft.
- 3
In a separate pan, heat butter. Add cumin seeds and let them splutter. Then add onions and garlic, sautéing until golden.
- 4
Add chopped tomatoes, chili powder, and garam masala, cooking until oil separates from the masala.
- 5
Add the cooked lentils and beans to the masala, adding water if necessary, to achieve the desired consistency. Bring to a boil.
- 6
Simmer on low heat for at least 30 minutes. The longer it simmers, the better it tastes.
- 7
Finish with cream and a swirl of butter before serving. Garnish with cilantro.
- 8
Serve hot with naan or rice.
