Dal Makhani
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The Tale of Dal Makhani
Story updated
Dal makhani was created at the Moti Mahal restaurant in Delhi in the mid-20th century by the same restaurateurs credited with butter chicken and tandoori chicken, who slow-simmered black lentils with butter and cream. It has since become one of North India's most iconic comfort dishes.
Ingredients
Scale:· 6 servings
- 1 cup whole black lentils (urad dal), soaked overnight
- 1/4 cup red kidney beans, soaked overnight
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 4 tbsp butter, divided
- 1/4 cup cream
- Salt, to taste
Instructions
- 1Boil the soaked lentils and kidney beans together until very soft, about 40 minutes, adding water as needed.
- 2In a separate pot, melt 2 tbsp butter, sizzle cumin seeds, and sauté onion until golden.
- 3Add ginger-garlic paste, tomato puree, and chili powder, and cook until the oil separates.
- 4Add the cooked lentils and beans with their liquid, and simmer on low heat, mashing some beans, for 20-25 minutes.
- 5Stir in the remaining butter and cream, and simmer 5 more minutes.
- 6Season with salt and serve hot with naan or rice.
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