Dal Makhani
The crown jewel of Indian lentil cooking — slow-cooked overnight for a depth of flavour that is simply unmatched.
Method
- 1
Soak the lentils and kidney beans overnight in plenty of cold water.
- 2
Pressure cook the soaked lentils and beans with salt until completely soft, about 6–8 whistles.
- 3
In a heavy-bottomed pan, melt butter over medium heat. Add ginger-garlic paste and sauté until golden.
- 4
Add tomato purée and red chilli powder. Cook on low heat for 15–20 minutes until the oil separates.
- 5
Add the cooked lentils and beans to the masala. Stir well and simmer on the lowest heat for at least 2 hours, stirring occasionally.
- 6
Stir in fresh cream and garam masala. Simmer for a further 10 minutes.
- 7
Serve hot, garnished with a swirl of cream and a knob of butter, alongside warm naan or steamed rice.
Chef’s Tip
The longer you simmer, the richer the flavour. Traditionally, dal makhani is cooked on a wood fire overnight — patience is the secret ingredient.