Dal Makhani

Ingredients

• •1 cup black lentils (urad dal)
• •1/4 cup red kidney beans
• •4 tablespoons butter
• •1 medium onion, finely chopped
• •2 tablespoons ginger-garlic paste
• •1 can (400g) crushed tomatoes
• •1/2 cup heavy cream
• •1 teaspoon cumin seeds
• •1 teaspoon garam masala
• •1/2 teaspoon red chili powder
• •6 cups water
• •to taste salt

Directions

1. 1Soak black lentils and kidney beans for 30 minutes, then drain and boil with 6 cups of water until soft (about 30 minutes).
2. 2Heat butter in a pan and add cumin seeds, then sauté chopped onions until golden brown.
3. 3Add ginger-garlic paste and cook for 1 minute, then add crushed tomatoes with red chili powder and cook for 5 minutes.
4. 4Pour the cooked lentils into the tomato mixture and stir well.
5. 5Add garam masala and salt to taste, then simmer for 5 minutes.
6. 6Stir in heavy cream until well combined and cook for another 2-3 minutes until creamy.
7. 7Serve hot with rice or naan bread.

💡 Dal makhani gets its signature texture from a long, gentle simmer that breaks down black lentils slowly; rushing with high heat makes the pot stick before it turns creamy. Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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