Dal Makhani

Ingredients

• 1 cup whole black lentils (urad), soaked overnight
• 1/4 cup kidney beans, soaked overnight
• 1 onion, chopped
• 2 tomatoes, blended
• 1 tbsp ginger-garlic paste
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp chilli powder
• 3 tbsp butter
• 100ml cream
• Salt

Instructions

1. Boil the lentils and beans until very soft, about 45 minutes.
2. In a pan, soften the onion in butter, then add ginger-garlic and tomatoes.
3. Stir in the spices and cook until the oil separates.
4. Add the cooked lentils with their liquid and simmer gently for 40 minutes, stirring often.
5. Stir in the cream and a final knob of butter.

Serving suggestions

• Serve with naan or rice.

Storage & reheating

Keeps 4 days; even better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions