Dal Makhani (Black Lentil Curry) with Cream and Butter

A rich and creamy North Indian black lentil curry, traditionally cooked overnight for maximum flavor.

Prep Time

20 minutes

Total Time

12 hours 20 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.84/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupWhole Black Lentils (Urad Dal)(Soaked overnight in water)

£0.75

0.3cupKidney Beans (Rajma)(Soaked overnight in water)

£0.15

6cupsWater(For soaking and cooking lentils)

0.5cupButter(Unsalted, divided)

£1.20

2tablespoonsGinger-Garlic Paste(Freshly made is best)

£0.30

1largeOnion(Finely chopped)

£0.30

2cupsTomatoes(Pureed or finely chopped)

£0.70

1smallGreen Chilies(Finely chopped (adjust to taste))

£0.20

1teaspoonGaram Masala

£0.15

0.5teaspoonRed Chili Powder(Adjust to taste)

£0.05

0.3teaspoonTurmeric Powder

£0.03

0.5cupCream (Heavy Cream)

£0.60

To tasteSalt

£0.01

2tablespoonsFresh Cilantro(Chopped, for garnish)

£0.25

1tablespoonKasuri Methi (Dried Fenugreek Leaves)(Crushed)

£0.35

Total Cost

£5.04

£0.84 per serving

Instructions

1.
Soak the black lentils (urad dal) and kidney beans (rajma) separately in plenty of water for at least 8 hours or overnight.
2.
Drain the soaked lentils and kidney beans. In a pressure cooker or large pot, combine the lentils, kidney beans, and 4 cups of fresh water. Pressure cook for 6-8 whistles (or about 45-60 minutes in a pot) until the lentils are very soft and mushy. Make sure there is enough water to cover the lentils while cooking.
3.
Once the pressure is released (or the lentils are cooked through), mash the lentils slightly with the back of a spoon.
4.
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the ginger-garlic paste and sauté for about 1 minute until fragrant.
5.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
6.
Add the tomato puree or chopped tomatoes and cook until the tomatoes are softened and the mixture starts to thicken, about 5-7 minutes.
7.
Stir in the green chilies, garam masala, red chili powder, and turmeric powder. Cook for another minute.
8.
Pour the cooked lentils and kidney beans into the pot with the tomato-onion mixture. Add the remaining 2 cups of water (or as needed to reach desired consistency). Stir well to combine.
9.
Bring the mixture to a simmer. Add salt to taste. Reduce the heat to low, cover the pot, and let it simmer for at least 6-8 hours, or preferably overnight, stirring occasionally to prevent sticking.
10.
Before serving, stir in the remaining butter and cream. Simmer for another 15-20 minutes to allow the flavors to meld.
11.
Crush the Kasuri Methi (dried fenugreek leaves) between your palms and add it to the Dal Makhani. Stir well.
12.
Garnish with fresh cilantro. Serve hot with rice, naan, or roti.

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My Notes

Nutrition Information

Nutrition per serving (300g)

550 kcal / 2301 kJ

Carbs

35g

13% of RDA

Fat

40g

57% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

The longer the Dal Makhani simmers, the richer and creamier it becomes. The overnight simmering is crucial for the best flavor.

Adjust the amount of red chili powder and green chilies to your preference for spiciness.

For an even richer flavor, you can add a small piece of smoked charcoal to the Dal Makhani while it simmers, using a steel bowl to hold the charcoal. Cover the pot tightly and let the smoke infuse the curry for about 5 minutes. Remove the charcoal and bowl before serving. This is called 'dhungar' method.

If the Dal Makhani becomes too thick during simmering, add a little more water to adjust the consistency.

Cooking Equipment

Pressure Cooker or Large Pot

Large Heavy-Bottomed Pot or Dutch Oven

Sauté Pan

Ladle

Wine Pairings

No wine pairing suggestions available for this recipe.

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