Dal Makhani

Method

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1. Soak the urad dal and kidney beans together overnight in plenty of cold water.

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2. Drain, cover with fresh water by 5 cm, and simmer 90 minutes, or pressure cook 30 minutes, until completely soft. Do not drain — keep the cooking liquid.

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3. Mash about a quarter of the lentils against the side of the pot with a spoon.

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4. In a separate heavy pan, heat the ghee and fry the cumin seeds, black cardamom and cinnamon for 30 seconds.

   Mark done Start 30 sec timer

5. Add the onions and fry 12 minutes until deep golden, then the ginger-garlic paste for 2 minutes.

   Mark done Start 2 min timer

6. Add the chilli powder and ground cumin, stir 20 seconds, then the tomato purée. Cook 12 minutes until the ghee separates.

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7. Tip in the lentils with all their liquid and the salt, and add water to a loose, soupy consistency.

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8. Simmer uncovered on the lowest heat for 90 minutes to 2 hours, stirring every 10 minutes. Add the butter 25 g at a time across that period.

   Mark done Start 90 min timer

9. Stir in the cream, garam masala and crushed kasuri methi, simmer 10 minutes more, and finish with the last of the butter melted on top.

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Chef’s Tips

• Two hours of slow simmering after the lentils are cooked. That is the whole difference from an ordinary dal.
• Add the butter in stages. All at once and it floats rather than emulsifying.
• Kasuri methi crushed between the palms at the end is what makes it taste like a restaurant.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Naan or laccha paratha
• Jeera rice
• A sweet lassi

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. It thickens; loosen with hot water or cream.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.