Equipment
Ingredients
Lentils and Beans
- 200 g whole black lentils
- 50 g red kidney beans
- 1000 ml water
- 5 g salt
Base Aromatics
- 30 g ghee
- 4 g cumin seeds
- 150 g onion, finely chopped
- 30 g ginger garlic paste
- 200 g tomato puree
Spices
- 8 g kashmiri red chili powder
- 5 g garam masala
- 2 g dried fenugreek leaves
Finishing
- 60 g unsalted butter, cubed
- 60 ml heavy cream
- salt
Nutrition (per serving)
Method
Rinse the whole black lentils and red kidney beans thoroughly under running water. Place them in a mixing bowl, cover with plenty of water, and let them rest overnight for at least 8 hours at room temperature (around 20C/68F).
Drain the soaked lentils and beans. Transfer them to a pressure cooker with 1000ml of water and 5g of salt. Cook on medium heat for about 30 minutes, or 5 to 6 whistles, until the beans are completely soft and easily crushed between two fingers.
Allow the pressure cooker to release naturally. Once opened, use the back of a ladle to gently crush about a quarter of the cooked lentils against the side of the pot. This releases starches and creates the signature creamy texture.
In a heavy bottom pot, heat the ghee over medium heat (around 160C/320F). Add the cumin seeds and let them sizzle for 30 seconds until highly fragrant.
Add the finely chopped onion to the pot. Cook for 10 minutes, stirring frequently, until the onions are light golden brown.
Stir in the ginger garlic paste and cook for 2 minutes until the raw smell dissipates. Add the tomato puree and Kashmiri red chili powder. Cook for 10 minutes, allowing the mixture to reduce until the oil begins to separate from the edges.
Pour the cooked lentils, beans, and their cooking liquid into the heavy bottom pot. Stir well to combine. Reduce the heat to low and maintain a gentle simmer (around 90C/195F) uncovered for 45 minutes, stirring occasionally to prevent the bottom from burning.
Stir in the cubed unsalted butter, heavy cream, garam masala, and dried fenugreek leaves. Simmer gently for a final 5 minutes. Taste and add salt as needed before serving.
Chef's Notes
- The secret to restaurant-quality Dal Makhani is the slow simmer. While 45 minutes is the minimum, simmering it on very low heat for 2 to 3 hours will yield an exponentially richer flavor and silkier mouthfeel.
- Kashmiri red chili powder is crucial for achieving the signature brick-red color without making the dish overwhelmingly spicy. If substituting with standard cayenne, use a quarter of the amount.
- Crushing the kasuri methi (dried fenugreek leaves) between your palms right before adding it to the pot releases its essential oils and dramatically enhances the aroma.
- Traditional preparations often smoke the finished dish using the dhungar method, where a piece of glowing charcoal is placed in a small heatproof bowl floating on the dal, drizzled with ghee, and covered tightly for 5 minutes.
Storage
Refrigerator: 4 days — Dal Makhani famously tastes better the next day as flavors continue to meld.
Freezer: 3 months — Freeze before adding the final cream. Stir in fresh cream upon reheating.
Reheating: Warm gently in a saucepan over medium-low heat, adding a splash of water if it has thickened too much.
