Dal Makhani (Buttery Black Lentil Curry)
Slow-cooked whole black lentils and kidney beans simmered in a rich tomato and cream sauce — the crown jewel of Punjabi cuisine.
15mPrep
60mCook
4Servings
310Calories
16gProtein
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Ingredients
- 1 cupwhole black lentils (urad dal)
- 1 cupred kidney beans
- 1 tbspbutter
- 1 largeonion, finely diced
- 1 cuptomato puree
- 1 tbspgarlic-ginger paste
- 1 tbspcream
- 1 tspgaram masala
- 1 tspred chili powder
- 1 tspsalt
Ingredients
- 1 cup whole black lentils (urad dal)
- 0.25 cup red kidney beans
- 3 tbsp butter
- 1 large onion, finely diced
- 1 cup tomato puree
- 2 tbsp garlic-ginger paste
- 4 tbsp cream
- 1 tsp garam masala
- 1 tsp red chili powder
- 1.5 tsp salt
Instructions
- Soak lentils and kidney beans overnight; pressure cook with water and salt for 30 minutes until soft.
- Melt butter in a heavy pot; sauté onion until caramelized, about 10 minutes.
- Add garlic-ginger paste, cook 2 minutes, then add tomato puree and all spices.
- Cook the tomato base until oil separates, about 10 minutes.
- Add cooked lentil-bean mixture; mix well and bring to simmer.
- Cook on low heat for 20 minutes, stirring occasionally; add cream and stir gently.
- Simmer 5 more minutes. Finish with a swirl of cream and serve with naan.