Dal Makhani

Black lentils and kidney beans slow-simmered overnight with butter and cream — rich, smoky, and indulgent.

Cuisine: North Indian (Punjab) · Style: Curry · Protein: Lentils · Total time: 75 minutes · Difficulty: medium · Servings: 4 · Spice: 2/5

Ingredients

• 1 cup whole black urad dal, soaked overnight
• 1/4 cup rajma, soaked overnight
• 2 tbsp butter
• 2 tbsp cream
• 1 large onion, chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp kasuri methi
• Salt to taste

Steps

1. Pressure cook soaked dal and rajma until very soft.
2. Heat butter, sauté onions until golden.
3. Add ginger-garlic paste and tomato puree.
4. Cook until oil separates.
5. Add cooked dal, spices, and simmer on low for 30-40 minutes.
6. Add cream and kasuri methi.
7. Serve with naan or rice, topped with a dollop of butter.

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