Dal Makhani
Ingredients
- 250 gurad dal (soaked 12h)
- 50 gRed bean (soaked 12h)
- 50 gghee
- 1 pcOnion (finely chopped)
- 3 pcGarlic (pressed)
- 3 pcRound tomato (minced into small cubes)
- 1 tspCumin seeds
- 1 tspkashmiri chili
- 1 tspTurmeric powder
- 1 tspgaram masala
- 100 mlCream
- 30 gUnsalted butter
- 1 pinchGray sea salt
- 20 gFresh ginger (grated)
- 1 tbspDried fenugreek leaves (Kasuri Methi) (crushed between palms)
Method
Tender black lentils in a creamy sauce, bound by fragrant brown butter. The texture is velvety, perfectly coating the spoon, with a deep aroma of toasted spices.
- 1
Place the pre-soaked urad dal and kidney beans in a large pot of water. Cook over medium heat until the grains crush easily between your fingers. Drain, keeping some of the cooking water.
- 2
In a sauté pan, heat the ghee. Add the cumin seeds; they should sizzle. Add the chopped onion, pressed garlic, and grated ginger. Sauté until the onion is translucent and starts to brown.
- 3
Add the finely chopped round tomatoes, Kashmiri chili, turmeric, and salt. Simmer over low heat until the fat separates from the tomato pulp and rises to the surface.
- 4
Pour the lentils and beans into the sauté pan. Add a little cooking water to achieve a flexible consistency. Simmer for a long time over very low heat, crushing a few grains against the sides to thicken the sauce.
- 5
Stir in the garam masala, butter, cream, and kasuri methi crushed between your hands. Mix gently until the butter is melted and the sauce becomes glossy and smooth. Remove from heat as soon as the mixture coats the spoon.
Frequently asked questions
How do you get this dish right?
- The longer the dal simmers, the better it gets; don't be afraid to let it cook for 2 hours on very low heat.
- The secret to the texture lies in partially mashing the lentils against the sides of the pot to release the starch.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Flavors develop even more the next day. Reheat gently with a splash of water.
