Creamy and rich slow-cooked black lentils and kidney beans with butter and spices.

Dal Makhani

A rich and creamy lentil dish made primarily with whole black lentils (urad dal) and kidney beans (rajma), slow-cooked with butter, cream, and spices.

Yields: 4-6 servings Prep time: 15 minutes (+ soaking time) Cook time: 1.5 - 2 hours (or 30-40 mins in pressure cooker/Instant Pot)

Ingredients:

• 3/4 cup whole black lentils (sabut urad dal)
• 1/4 cup red kidney beans (rajma)
• Water for soaking and cooking
• 1 tbsp salt (divided)
• 2 tbsp butter
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup tomato puree
• 1 tsp Kashmiri red chili powder
• 1/2 tsp garam masala
• 1/4 cup heavy cream (plus more for garnish)
• 1 tbsp kasoori methi (dried fenugreek leaves), crushed
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Soak Lentils: Rinse lentils and kidney beans thoroughly. Soak them in plenty of water for at least 8 hours or overnight.
2. Cook Lentils: Drain the soaked lentils and beans. Add them to a large pot (or pressure cooker/Instant Pot) with 4 cups of water and 1/2 tsp salt. Bring to a boil, then simmer covered until tender (about 1.5-2 hours on stovetop, or 15-20 mins high pressure + natural release in pressure cooker). Do not drain the cooking liquid.
3. Prepare Masala: While lentils cook (or after), heat butter and oil in a separate pan over medium heat. Add cumin seeds; let them splutter. Add chopped onion and sauté until golden brown.
4. Add ginger-garlic paste and sauté for 1 minute.
5. Stir in tomato puree, Kashmiri red chili powder, and the remaining 1/2 tsp salt. Cook until oil separates.
6. Combine: Pour the onion-tomato masala into the pot with the cooked lentils and their liquid. Add garam masala.
7. Simmer: Mash some lentils against the side of the pot to help thicken. Simmer on low heat for at least 20-30 minutes (longer is better for flavor development), stirring occasionally and adding more hot water if it becomes too thick.
8. Finish: Stir in the heavy cream and crushed kasoori methi. Simmer for another 2-3 minutes.
9. Serve: Garnish with a swirl of cream and chopped fresh cilantro. Serve hot with naan, roti, or rice.

### What makes it special?:*

Dal Makhani is the epitome of Punjabi comfort food. Its signature creaminess comes from slow-cooking the lentils and finishing with butter and cream. It's rich, decadent, and deeply flavorful, a special occasion dish in many households and a restaurant favorite.