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Dal Makhani (Slow-Simmered Creamy Black Lentil and Kidney Bean Stew)
The prized jewel of Punjabi lentils: whole black urad dal and kidney beans slow-simmered for hours until intensely creamy, finished with generous farm butter, cream, and spiced tomato gravy.
Prep
15 min
Cook
60 min
Total
75 min
Ingredients
6servings
- Whole black urad dal, soaked overnight250 g
- Red kidney beans, soaked or canned80 g
- Tomato passata300 g
- Unsalted butter60 g
- Heavy whipping cream80 ml
- Ginger and garlic paste1.5 tbsp
- Garam masala and Kashmiri chili powder1 tbsp
- Water for cooking1000 ml
- Salt1.5 tsp
Preparation Steps
1
Boil soaked black lentils and kidney beans in salted water for 45-50 minutes until soft and breaking down.
45 min timer
2
Melt half the butter (30 g) in a pot, cook ginger-garlic paste for 1 minute, add tomato passata and spices, simmering 10 minutes.
10 min timer
3
Pour tomato reduction into cooked lentils. Mash a portion of the beans with a ladle against the pot wall for natural creaminess.
3 min timer
4
Simmer gently over low heat for 25-30 minutes, stirring frequently to prevent sticking.
27 min timer
5
Whisk in heavy cream and remaining 30 g butter right before serving until velvety and glossy. Serve with rice or naan.
3 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
