Dal Makhani

Creamy, buttery North Indian black lentil dal, slow-simmered with butter and cream — best served with naan.

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Recipe Info
Servings: 5
Prep: 10m
Cook: 2h
Total: 2h10m
Ingredients
  • 165g urad dal sabut (whole black lentils)
  • 60g rajma (red kidney beans)
  • 1 tsp salt, for cooking the lentils
  • about 830ml water, for cooking the lentils, plus water for soaking overnight
  • 1 tbsp ghee
  • 3 tbsp butter, divided
  • 115g white onion, finely grated
  • 2 tsp ginger garlic paste
  • 120ml tomato puree
  • 1/2 tsp Kashmiri red chilli powder
  • 1/4 tsp garam masala
  • 1/2 tsp salt, or to taste
  • up to 360ml water, as needed
  • 1/2 tsp sugar
  • 60ml single cream
  • extra butter, to serve
  • a piece of charcoal (optional, for a smoky flavour)
Instructions
  1. Wash and rinse the urad dal and rajma, then soak overnight in plenty of water.
  2. Drain and transfer to a pressure cooker with 1 tsp salt and about 830ml water. Pressure cook on high for 10 whistles, then lower the heat and cook for a further 10 minutes (around 15-20 whistles in total), until the lentils are soft enough to mash with your fingers.
  3. Mash some of the dal and rajma with a potato masher, then keep on the lowest heat while you make the masala.
  4. In a large pot, heat 2 tbsp butter and the ghee over medium heat. Add the grated onion and cook for 6-7 minutes, stirring often, until light golden brown.
  5. Add the ginger garlic paste and cook for 1-2 minutes until the raw smell goes.
  6. Add the tomato puree and cook for 2 minutes until it mixes into the masala and the oil starts to separate.
  7. Add the cooked dal and rajma and mix in.
  8. Stir in the garam masala, chilli powder and salt.
  9. Add a splash of water, reduce the heat to low, and simmer uncovered for about 45 minutes, stirring every 10 minutes or so and topping up with water (up to 360ml total) as it thickens.
  10. Stir in the sugar, remaining 1 tbsp butter and the cream. Simmer for a further 10 minutes on low heat.
  11. Optional smoky finish: place a small heatproof bowl on top of the dal, heat a piece of charcoal until red hot, place it in the bowl and pour a little melted ghee over it. Immediately cover the pan and leave for about 2 minutes, then remove the bowl.
  12. Garnish with extra cream and a pat of butter, and serve.
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