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Dal Makhani
India
Invented at Moti Mahal in Delhi in the 1950s by the same chef who created butter chicken.
Delhi's legendary overnight lentil dish — black lentils and kidney beans slow-cooked for hours with butter and cream until impossibly rich and silky.
Prep
20 mins
Cook
8 hrs
Difficulty
Easy
Calories
495 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
300gwhole black lentils, soaked overnight
100gred kidney beans, soaked overnight
2 largetomatoes, blended
2onions, diced
2 tbspginger-garlic paste
1 tsp eachcumin, coriander, garam masala, chilli
80gbutter
150mldouble cream
Method
1
Pressure cook lentils and beans until very soft. Mash roughly.
2
Fry onions in butter until deep golden. Add ginger-garlic paste.
3
Add tomatoes and spices. Cook 15 minutes.
4
Add lentils. Simmer on lowest heat 2+ hours.
5
Stir in butter and cream. Serve with naan.
Chef's Tip
The long slow simmer is the secret — restaurant dal makhani is cooked overnight.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.