Pakistani Daal Makhani

About This Recipe

Daal makhani (butter lentils) is one of the great dishes shared across the Punjab — both Pakistani and Indian — and its overnight slow cooking is what separates it from every other dal. Whole black urad lentils are soaked, then cooked for 8–12 hours on the lowest possible heat (or overnight in a slow cooker) until the lentil skins break open and the interior starch thickens the sauce into something impossibly rich and velvety. Butter and cream are stirred in at the end — daal makhani should be luxuriously rich, not health food. In Lahore restaurants it is often finished under a tandoor's direct heat (the dal pot is placed inside the tandoor) for a smoky, slightly charred flavour.

Ingredients

Serves 4

• 200 gwhole black urad lentils (sabut urad)(soaked overnight)
• 50 gred kidney beans(soaked overnight)
• 1 tin (400g)chopped tomatoes
• 1onion(finely diced)
• 1 tbspginger paste
• 1 tbspgarlic paste
• 1 tspred chilli powder
• 1 tspground cumin
• 1 tspground coriander
• 0.5 tspturmeric
• 3 tbspbutter(plus 1 tbsp to finish)
• 100 mldouble cream(plus extra to drizzle)
• 1.5 litreswater
• 2 tspsalt
• 1 tspgaram masala
• 1 tbspfresh cilantro(to garnish)

Instructions

1. 1

   Pressure cook lentils

   Drain soaked lentils and kidney beans. Pressure cook with 1.5 litres water and 1 tsp salt for 25 min (or simmer 90 min in a regular pot until completely soft).

2. 2

   Make masala base

   In a separate pan, heat butter. Fry onion 10 min until golden. Add ginger paste and garlic paste, fry 2 min. Add chopped tomatoes and all spices. Cook 15 min until deeply reduced and the oil separates.

3. 3

   Combine and slow-cook

   Add the tomato masala to the cooked lentils. Stir well, partially mash some lentils against the pot side for a creamier texture. Simmer on the lowest heat 60–90 min, stirring every 15 min.

   The longer it cooks, the better — the ideal daal makhani simmers for 3–4 hours, or overnight in a slow cooker.

4. 4

   Finish with cream and butter

   Stir in cream, remaining butter and garam masala. Simmer 5 min. The dal should be very thick — it should coat the back of a spoon heavily.

5. 5

   Serve

   Ladle into bowls, drizzle extra cream in a spiral, garnish with cilantro and a knob of butter. Serve with naan or plain basmati rice.

Variations

• •

  Smoked finish: place a piece of lit charcoal in foil on top of the dal, drizzle ghee over it and cover 3 min — gives the tandoor smokiness

• •

  Add 2 tbsp tomato paste for a deeper, more intensely red colour

• •

  Vegan version: replace butter with coconut oil and cream with coconut cream

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Improves dramatically on days 2–3. Keeps 5 days refrigerated. Freezes very well for 3 months.

Frequently Asked Questions