Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesvegetarianCC0 1.0 Universal
Authentic Punjabi Dal Makhani (Slow-Simmered Creamy Black Lentils and Kidney Beans)
The regal crown jewel of Punjabi cuisine: whole black urad lentils and red kidney beans slow-simmered overnight, whipped into velvety creaminess with pure butter, fresh cream, ripe tomatoes, and fragrant dried fenugreek leaves (kasuri methi).
Prep
20 min
Cook
75 min
Total
95 min
Ingredients
servings
6
- Whole black urad dal lentils, soaked overnight250 g
- Red kidney beans (rajma), soaked60 g
- Unsalted butter or ghee80 g
- Heavy cream 30%100 ml
- Pureed ripe tomatoes300 g
- Ginger-garlic paste2 tbsp
- Dried fenugreek leaves (kasuri methi)1 tbsp
- Kashmiri red chili powder1 tbsp
- Garam masala1 tsp
- Fine sea salt1 Ā½ tsp
Preparation Steps
1
Simmer soaked black lentils and kidney beans in 1.5L salted water for 60 mins until completely tender and mashable.
60 min timer
2
Melt half the butter in heavy pot, sautƩ ginger-garlic paste 1 min, add tomato puree and chili powder, cooking 10 mins until ghee separates.
10 min timer
3
Pour cooked lentils with broth into tomato masala. Lightly mash lentils against pot sides and simmer on lowest heat for 30 minutes.
30 min timer
4
Whisk in remaining butter, heavy cream, garam masala, and crushed kasuri methi; simmer 5 mins and serve luscious and rich with naan.
5 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
360
Protein
14g
Carbohydrates
38g
Fat
18g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
