How to make it
6 steps. Take it one step at a time.
Wash the black lentils and kidney beans thoroughly
Wash the black lentils and kidney beans thoroughly. Soak them in plenty of water for at least 8-10 hours or overnight.
Drain the soaking water
Drain the soaking water. Place the lentils and beans in a pressure cooker with 4 cups of water and salt. Cook for about 20-25 minutes until the lentils are completely soft and can be mashed with a spoon.
25 minIn a heavy-bottomed pan, melt the butter
In a heavy-bottomed pan, melt the butter over medium heat. Add the ginger-garlic paste and sauté for a minute until fragrant.
1 minAdd the tomato puree, red chili powder, and garam masala
Add the tomato puree, red chili powder, and garam masala. Cook the mixture until the butter starts to separate from the sides of the masala.
10 minAdd the cooked lentils
Add the cooked lentils (along with their liquid) to the pan. Mix well and mash some lentils with the back of the spoon to thicken the gravy. Simmer on low heat for 20-30 minutes, stirring occasionally.
30 minStir in the heavy cream and crushed kasuri methi
Stir in the heavy cream and crushed kasuri methi. Let it simmer for another 5 minutes on very low heat. Adjust salt if needed.
5 min
A little kitchen wisdom
Slow cooking is the key to a great Dal Makhani. Traditionally, it is cooked overnight on a tandoor. For best results at home, simmer it for as long as possible.
