Dal Makhani (Creamy Buttered Lentils)

Name: Dal Makhani (Creamy Buttered Lentils)
Prep time: 8 min
Cook time: 180 min
Yield: 4 servings
Cuisine: Indian
Ingredients: black lentils 200 g; kidney beans 50 g; butter 60 g; tomato puree 200 g; heavy cream 100 ml; garlic 5 clove; ginger 10 g; garam masala 1 tsp

Quick answer

Active time: 188 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

In Punjab the pot was once set beside a tandoor after its coals had died down and left to simmer overnight, then served the next day.

Here, black lentils and kidney beans cooked first in a pressure cooker get another two hours over low heat. In that time the grains break apart and release starch, and the dal turns thick and smooth before any cream goes in.

Ingredients

servings

IngredientAmount

garlic5 clove

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Instructions

6 steps

1

Rinse 200 g black lentils and 50 g kidney beans, then cover them generously with cold water and soak for at least 8 hours.

Add more water if the legumes rise above the surface, so they hydrate evenly.
2

Drain and rinse the soaked legumes, place them in a pressure cooker, and add 1 L water.

Bring to full pressure over high heat, lower to medium, cook 45 minutes, then let the pressure release naturally.
3

Melt 60 g butter in a heavy pot over medium heat, then saute 5 minced garlic cloves and 10 g ginger.

When the aromatics turn lightly golden and smell mellow, stir in 200 g tomato puree.
4

Cook the tomato base over medium-low heat for about 8 minutes to soften its acidity.

Stir often so the paste does not catch on the bottom, and continue until butter begins to show around the edges.
5

Add the cooked lentils, kidney beans, and 200 ml water, then lower the heat to low.

Keep the lid slightly ajar and simmer 2 hours, stirring whenever the dal thickens so it does not scorch.
6

Stir in 100 ml heavy cream and 1 teaspoon garam masala, then simmer 10 minutes more.

When the texture is smooth and a little butter shines on top, rest 10 minutes and serve with naan or basmati rice.