Dal Makhani is a popular Indian dish from the Punjab region, made with black lentils (urad dal) and kidney beans. The name “dal makhani” means “buttery lentils,” which tells you a lot about how rich and pampering this dish is. Traditionally, it is cooked on low heat for hours, allowing the flavors to meld together and create a velvety texture.

What Makes a Recipe Special

Although there are many dal recipes, a few things make the recipe special:

Slow Cooking: The key to great dal makhani is timing. I let my dals cook on low heat for at least 4 hours or even longer. This allows the flavors to fully develop and creates a dreamy, creamy texture.

Butter and Cream: Yes, I know, this isn’t the healthiest dish in the world, but trust me, butter and cream are essential to achieving the signature richness and decadence of dal makhani.

Kasuri Methi: This dried herb, also known as dried fenugreek leaves, adds a unique, slightly bitter flavor to this dish.

Ingredients:

1. 1 cup whole black lentils (urad dal)
2. 1/4 cup rajma
3. 6 cups water
4. 1/4 cup butter
5. 1 medium onion, finely chopped
6. 1 teaspoon ginger-garlic paste
7. 1 cup tomato puree
8. 1/2 teaspoon chili powder
9. 1/4 teaspoon turmeric powder
10. 1/2 teaspoon garam masala
11. 1 teaspoon kasuri methi, crushed
12. 1/2 cup heavy cream
13. Salt, to taste

Garnishings: extra heavy cream and fresh coriander

Instructions:

• Wash black lentils and rajma with cold water.
• Place them in a large bowl and cover with 6 cups of water.
• Soak for at least 6 hours or ideally overnight.
• Drain the lentils and beans and place in a large pot or slow cooker.
• Add 6 cups of fresh water and bring to a boil.
• Skim off any foam that comes to the surface.
• Reduce heat, cover and cook for at least 4 hours or until the lentils are very soft and creamy.
• Stir occasionally and add more water if needed so the lentils don’t stick to the bottom of the pot.
• In a large pan, melt the butter over medium heat.
• Add the onion and cook until translucent, about 5 minutes.
• Add the ginger-garlic paste and cook for 1 more minute until fragrant.
• Add the tomato puree, chili powder, turmeric powder and garam masala to the pan.
• Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
• Add the tomato sauce to the pot with the lentils.
• Add the kasuri methi and salt to taste. Stir to combine.

Simmer for at least 30 minutes, stirring occasionally, so the flavors meld. Just before serving, add the heavy cream. Garnish with additional heavy cream and fresh coriander. Serve hot with rice, naan, or roti.

Tips and Tricks: For a smoky flavor, you can add a piece of burning coal to the dal makhani. Place a small steel bowl over the dal. Heat a piece of coal over direct flame until it turns red. Place the coal in the bowl and pour a teaspoon of ghee over it. This will cause smoke. Cover the pot immediately and let it cook for 5-10 minutes. If you don’t have time to simmer the dal on the stovetop, you can use a slow cooker. Simply cook the dal on low heat for 6-8 hours or on high heat for 3-4 hours. Dal makhani can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.