Entree: India – Delhi & NCR – दाल मक्खनी ➤ Daal Makhani (Creamy buttered black lentil and kidney bean curry slow-simmered with spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 cup (200 g) whole black urad dal (black gram), rinsed and soaked 8 hours
- 1/4 cup (50 g) dried kidney beans (rajma), rinsed and soaked 8 hours
- 4 cups (960 ml) water for cooking
- 4 tbsp (60 g) unsalted butter or ghee, divided
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 1 tbsp (15 g) minced fresh ginger
- 4 cloves garlic, minced
- 1 cup (240 g) crushed tomatoes or tomato purée
- 1 tsp (5 g) garam masala
- 1 tsp (2 g) red chili powder or to taste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt or to taste
- 1/2 tsp (1 g) kasuri methi dried fenugreek leaves, crushed
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 green chili, slit (optional)

Instructions

1. Drain the soaked dals and beans. In a pressure cooker or heavy pot, combine the urad dal, kidney beans, and 4 cups (960 ml) water. Pressure cook 15–20 minutes on medium (or simmer 1.5–2 hours) until both are very soft and breaking apart. Reserve cooking liquid.
2. In a separate large pan, heat 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter over medium heat. Add the chopped onion and sauté until deep golden, about 8–10 minutes.
3. Add ginger and garlic and cook 1 minute until fragrant. Stir in crushed tomatoes and cook until oil separates from the mixture, about 6–8 minutes.
4. Add garam masala, chili powder, and ground cumin; cook 1 minute. Add the cooked dal and beans along with 1 to 2 cups (240–480 ml) of reserved cooking liquid to reach desired consistency.
5. Bring to a gentle simmer and cook uncovered on low for 20–30 minutes, stirring occasionally and mashing a few lentils against the side of the pot to thicken the sauce.
6. Stir in the remaining 2 tbsp (30 g) butter, heavy cream, kasuri methi, slit green chili if using, and salt. Simmer 5 more minutes to meld flavors.
7. Garnish with chopped cilantro and a drizzle of cream or a pat of butter. Serve hot with naan, roti, or steamed basmati rice.