Dal Makhani
Slow-simmered black lentils and kidney beans in a rich, creamy North Indian gravy, perfect for cosy weeknight meals.
Method
- 1
Soak urad dal and kidney beans overnight, then rinse well.
- 2
Pressure cook with water until very soft and creamy.
- 3
Blend tomatoes into a smooth purée.
- 4
Heat oil in a pan and add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf.
- 5
Add onion and cook until lightly golden.
- 6
Add garlic, green chillies; cook briefly.
- 7
Stir in tomato purée, chilli powder, and nutmeg; cook until thick and glossy.
- 8
Add cooked lentils with their cooking liquid and additional water.
- 9
Simmer on low heat for 25–30 minutes, stirring often.
- 10
Stir in oat cream and kasuri methi.
- 11
Cook until creamy and rich. Finish with coriander.
Ingredients
- •1 cup urad dal, rinsed
- •1 cup water
- •2 tbsp oil
- •1 tsp cumin seeds
- •4 cloves garlic, minced
- •1 tsp chilli powder
- •100 ml oat cream
- •1 tsp kasuri methi
- •1 tin kidney beans, drained and rinsed
- •4 cloves
- •2 green cardamom pods
- •1 small cinnamon stick
- •1 bay leaf
- •1 large onion, finely chopped
- •2 green chillies, finely chopped
- •2 medium tomatoes, chopped
- •a pinch of grated nutmeg
- •1 tsp salt
- •2 tbsp fresh coriander, chopped
Notes
- •For extra creaminess, increase the amount of oat cream.
- •Store leftovers in the fridge for up to 3 days; reheat gently.
- •Adjust spice levels according to your palate.
- •Pairs beautifully with naan or rice.
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