Daal Makhani

About This Recipe

Daal makhani (butter lentils) is the dish that defined a generation of South Asian restaurant dining worldwide, yet the home version is superior in every way. Whole black urad lentils and kidney beans are slow-cooked — traditionally overnight in a tandoor's residual heat — with tomatoes, butter, and cream until they collapse into a silky, deeply flavoured gravy of extraordinary richness. The long cooking time is not negotiable; it is the source of everything that makes daal makhani extraordinary.

Ingredients

Serves 6

• 250 gwhole black urad lentils(soaked overnight)
• 50 gred kidney beans(soaked overnight)
• 100 gbutter
• 2 tbspoil
• 1 largeonion(finely chopped)
• 1 tbspginger-garlic paste
• 400 gcanned tomatoes(blended)
• 1 tspchilli powder
• 1 tspgaram masala
• 1 tspground coriander
• 100 mldouble cream
• 1 tspsugar
• 1 tspsalt
• 2 tbspfresh coriander(chopped, to serve)

Instructions

1. 1

   Cook lentils

   Drain soaked lentils and beans. Cover with fresh water and boil until completely soft — 45–60 minutes pressure cooker or 2 hours stovetop. Do not drain.

2. 2

   Make masala

   In a separate pan, heat butter and oil. Fry onion until deep golden-brown. Add ginger-garlic paste. Cook 3 minutes. Add blended tomatoes, chilli, coriander, and garam masala. Cook until oil separates, 15 minutes.

3. 3

   Combine

   Add the cooked lentils (with their liquid) to the masala. Stir well. Simmer on very low heat for 1–2 hours, stirring occasionally, until the lentils break down and the gravy is thick and dark.

4. 4

   Add cream

   Stir in cream, sugar and salt. Simmer 15 minutes more.

5. 5

   Serve

   Serve with a swirl of cream, a knob of butter and fresh coriander. Eat with naan or rice.

Variations

• •

  Add a small cinnamon stick and a bay leaf to the masala for extra depth.

• •

  Finish with a coal-smoking technique (dhungar method) for authentic restaurant flavour.

• •

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

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for 5 days. The flavour improves significantly on day 2 and 3. Freezes well.

Frequently Asked Questions