Daal Makhani Recipe: Slow-Simmered Creamy Black Lentils

Daal makhani is whole black lentils and kidney beans simmered slowly with tomato, butter and cream until the texture turns velvety. Patience is the secret: the longer it simmers, the creamier it gets. This recipe serves 4 to 6.

Prep: 15 minutes + overnight soaking | Cook: 1.5 to 2 hours (or 45 minutes in a pressure cooker) | Serves: 4 to 6

Ingredients

• 1 cup whole black lentils (sabut urad dal)
• 1/4 cup red kidney beans (rajma)
• 3 tbsp butter and 1 tbsp oil
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1 tsp Kashmiri chili powder, 1 tsp garam masala, 1 tsp salt (adjust to taste)
• 1/2 cup cream
• 1 tbsp kasuri methi

Method

1. Rinse the lentils and beans, then soak overnight in plenty of water. Drain.
2. Cook with fresh water and a pinch of salt until very soft: about 45 minutes in a pressure cooker, or 1.5 hours in a covered pot. Kidney beans must be fully cooked.
3. In a large pan, heat 2 tbsp butter with the oil. Cook the onion for 6 to 8 minutes until golden.
4. Add the ginger-garlic paste for 1 minute, then the tomato puree and chili powder. Cook until the oil separates, about 8 minutes.
5. Add the cooked lentils and beans with some cooking liquid. Mash a few spoonfuls against the side of the pot.
6. Simmer on low for 30 to 45 minutes, stirring often and adding water if it thickens too much.
7. Stir in the garam masala, kasuri methi, cream and the remaining butter. Simmer 5 more minutes.

Tips

• Do not rush the simmer. Time is what creates the creamy body.
• Daal makhani tastes even better the next day.
• Serve with naan or rice.

Order it

Daal Makhani is on the menu at Aldergrove Indian Bistro, where the black lentils are cooked with spices and butter cream. It is also a great vegetarian main for catering. See our catering page.

FAQ

What is the difference between daal makhani and daal tadka? Daal makhani uses black lentils and cream for a rich, thick texture. Daal tadka uses lighter yellow lentils with a spiced tempering.

Can I make it without kidney beans? Yes, though the beans add body and flavour.