Authentic Dal Makhani

• •1 cup whole black urad dal (sabut urad), soaked overnight
• •0.3 cup red kidney beans (rajma), soaked overnight
• •5 cup water for boiling and simmering
• •2 tablespoon ghee
• •4 tablespoon unsalted butter, divided
• •2 tablespoon ginger-garlic paste
• •1 cup fresh tomato puree (from ripe plum tomatoes)
• •1.5 tablespoon Kashmiri red chili powder
• •0.8 teaspoon garam masala
• •1 tablespoon kasuri methi (dried fenugreek leaves), crushed
• •0.3 cup heavy cream
• • to taste fine sea salt
• •1 tablespoon fresh cilantro, finely chopped for garnish

Instructions

1. 1

   Rinse the soaked whole black lentils and kidney beans thoroughly until the water runs clear. Drain completely.

2. 2

   Add the drained lentils and beans into a pressure cooker or heavy Dutch oven along with 4.5 cups of water and 1 teaspoon of salt. Cook until the lentils are completely soft and easily mashed between your fingers (about 6-7 whistles on medium heat in a pressure cooker, or 50-60 minutes at a rolling simmer in a covered pot).

3. 3

   Use the back of a wooden spoon or ladle to gently mash about a third of the cooked lentils against the side of the pot to release their starches and build a creamy texture.

4. 4

   In a separate large, heavy-bottomed pot, melt 2 tablespoons of ghee and 2 tablespoons of butter over medium heat. Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant and no longer raw.

5. 5

   Pour in the fresh tomato puree and stir in the Kashmiri red chili powder. Cook over medium-low heat for 8-10 minutes, stirring frequently, until the tomato mixture darkens, thickens, and oil starts separating from the edges.

6. 6

   Add the boiled lentils along with all of their cooking liquid into the tomato masala. Stir well to combine. Add a splash of warm water if the mixture seems too dense.

7. 7

   Bring the dal to a gentle boil, then turn the heat to the lowest setting. Simmer uncovered for 45-60 minutes, stirring every 8-10 minutes to prevent the lentils from sticking to the bottom, allowing the flavors to meld into a thick, velvety stew.

8. 8

   Stir in the remaining 2 tablespoons of butter, garam masala, and crushed kasuri methi. Pour in the heavy cream and simmer for an additional 5 minutes. Taste and adjust salt as needed.

9. 9

   Ladle the Dal Makhani into a serving bowl. Garnish with a swirl of heavy cream, a small pat of butter, and freshly chopped cilantro. Serve piping hot alongside garlic naan or steamed jeera rice.

Chef's Tips

• 💡The secret to the velvety texture of authentic Dal Makhani is the long, slow simmer, which breaks down the lentils naturally without needing excess heavy cream.
• 💡Rub the kasuri methi between the palms of your hands before adding it to release its essential oils and fragrant aroma.
• 💡Use Kashmiri red chili powder for deep, vibrant red color and mild warmth without overwhelming the dish with sharp heat.