Dal Makhani
Slow-cooked black lentils and kidney beans simmered overnight with butter, cream and tomatoes. Rich, indulgent and deeply comforting.
1h 30m
4 people
- / 5.0
Uploaded by
halalme
🥘 Ingredients
250 g whole black lentils (urad dal)
50 g red kidney beans (dried)
60 g butter
100 ml double cream
200 ml tomato passata
1 medium onion
1 tsp Kashmiri chilli powder
1 tbsp ginger-garlic paste
👨🍳 Instructions
Rinse black lentils and kidney beans. Soak in cold water for 8 hours or overnight.
Drain, then pressure-cook with water and salt for 20–25 minutes until very soft.
In a separate pan, melt butter and fry finely chopped onion until golden. Add ginger-garlic paste and cook 2 minutes.
Add tomato passata, chilli powder and cumin. Cook on medium heat until the masala thickens and oil rises (15 min).
Pour the cooked lentils into the masala. Stir well and simmer on very low heat for 30 minutes, stirring often.
Stir in cream and another knob of butter. Simmer 10 more minutes. Garnish with a swirl of cream.
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