Cook and Scale
Dal Makhani
5 servings · 75 min total
Buttery, slow-simmered black lentils and kidney beans in a creamy spiced tomato sauce. Punjab's most indulgent dal.
Ingredients
- 250 g green lentils
- 240 g kidney beans, drained
- 60 g butter
- 1 onion, finely chopped
- 5 garlic, crushed
- 25 g fresh ginger, grated
- 1–2 fresh chilli, chopped
- 2 tsp ground cumin
- 1 tsp chilli powder
- 2 tsp garam masala
- 2 tbsp tomato paste
- 400 g canned tomatoes
- 8 dl water
- 1½ dl heavy cream
- salt to taste
- 2 tbsp fresh cilantro, chopped
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Simmer the lentils and beans — Simmer the green lentils in the water for 30 minutes until tender, adding the kidney beans for the final 10 minutes.
- 2.
Build the spiced base — Melt the butter in a pot and cook the onion for 7 minutes. Add garlic, ginger, and chilli and fry 2 minutes, then stir in the cumin, chilli powder, garam masala, and tomato paste.
- 3.
Combine and simmer the dal — Add the canned tomatoes and the cooked lentils and beans with their liquid. Simmer gently for 25 minutes, stirring, until creamy and thick.
- 4.
Finish with cream — Swirl in the cream, season with salt, and finish with cilantro.