IN Cuisine

Dal Makhani (Buttery Black Lentil Curry)

Slow-cooked whole black lentils and kidney beans simmered in a rich tomato and cream sauce — the crown jewel of Punjabi cuisine.

15mPrep
60mCook
4Servings
310Calories
16gProtein

Ingredients

  • whole black lentils (urad dal)
  • red kidney beans
  • butter
  • onion, finely diced
  • tomato puree
  • garlic-ginger paste
  • cream
  • garam masala
  • red chili powder
  • salt

Ingredients

  • 1 cup whole black lentils (urad dal)
  • 0.25 cup red kidney beans
  • 3 tbsp butter
  • 1 large onion, finely diced
  • 1 cup tomato puree
  • 2 tbsp garlic-ginger paste
  • 4 tbsp cream
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1.5 tsp salt

Instructions

  1. Soak lentils and kidney beans overnight; pressure cook with water and salt for 30 minutes until soft.
  2. Melt butter in a heavy pot; sauté onion until caramelized, about 10 minutes.
  3. Add garlic-ginger paste, cook 2 minutes, then add tomato puree and all spices.
  4. Cook the tomato base until oil separates, about 10 minutes.
  5. Add cooked lentil-bean mixture; mix well and bring to simmer.
  6. Cook on low heat for 20 minutes, stirring occasionally; add cream and stir gently.
  7. Simmer 5 more minutes. Finish with a swirl of cream and serve with naan.

Related Recipes

#in