Equipment
Ingredients
Lentils and Beans
- 150 g whole black urad dal
- 50 g dried kidney beans
- 1000 ml water
Base Aromatics
- 200 g tomato puree
- 15 g ginger paste
- 15 g garlic paste
- 5 g kashmiri red chili powder
- 6 g fine sea salt
Tarka and Finishing
- 45 g ghee, melted
- 3 g cumin seeds
- 10 g garlic, finely minced
- 10 g fresh ginger, julienned into thin matchsticks
- 60 ml heavy cream, room temperature
- 3 g garam masala
- 2 g dried fenugreek leaves
Nutrition (per serving)
Method
Place the whole black urad dal and dried kidney beans in a large bowl. Cover with ample water and let rest at room temperature for at least 8 hours or overnight. Drain and rinse thoroughly until the water runs clear.
Transfer the drained lentils and beans to the electric pressure cooker. Add the 1000ml of water, tomato puree, ginger paste, garlic paste, Kashmiri red chili powder, and fine sea salt. Stir well to combine.
Secure the lid on the electric pressure cooker and ensure the valve is set to sealing. Cook on high pressure for 40 minutes, reaching approximately 115°C/239°F internally. Allow the pressure to release naturally for 20 minutes before carefully venting any remaining steam.
Remove the lid and set the cooker to a low saute function to simmer at approximately 95°C/203°F. Using a sturdy wooden spoon, aggressively stir and lightly crush about a quarter of the beans against the side of the pot to release their starches. Allow to simmer for 15 minutes to thicken.
While the dal simmers, prepare the tarka. In a small skillet, heat the ghee over medium heat until shimmering. Add the cumin seeds and toast until they sizzle and become fragrant, about 30 seconds. Add the minced garlic and julienned ginger, frying until lightly golden.
Pour the hot tarka directly into the simmering dal. Crush the dried fenugreek leaves between your palms to release their oils and stir them into the pot along with the garam masala and heavy cream. Simmer for a final 2 minutes, then turn off the heat and let rest briefly before serving.
Chef's Notes
- The secret to restaurant-quality Dal Makhani is the physical agitation during the simmer phase. Vigorously crushing the beans breaks down the lentil skins and emulsifies the starches into the cooking liquid.
- Kasuri methi (dried fenugreek leaves) is the hallmark flavor profile of this dish. For maximum aromatic impact, briefly warm the leaves in a dry pan before crushing them into the final stew.
- If time permits, allowing the finished dal to sit on the warm setting for an additional hour greatly enhances the depth of flavor, replicating the traditional overnight coal-fire cooking method.
- Always use whole, unsplit black urad dal. Split black or white urad dal will completely dissolve under pressure and ruin the intended texture of the dish.
Storage
Refrigerator: 1 week — Store in an airtight container. The flavors will continue to develop and deepen over time.
Freezer: 3 months — Freeze without the heavy cream finish if possible, adding fresh cream upon reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the consistency as it will thicken significantly when chilled.
