Creamy Buttered Lentil Curry — Dal Makhani
A slow-simmered Punjabi dal of black urad lentils and kidney beans in a buttery tomato base, finished with cream and crushed fenugreek.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak urad dal and kidney beans 8 hours, drain. Finely chop 1 medium onion. Measure ginger-garlic paste (2 tbsp), tomato puree (200g), kashmiri chilli powder (1.5 tsp), ground cumin (1 tsp), garam masala (1 tsp), heavy cream (1/4 cup), kasuri methi (2 tsp), fresh coriander (2 tbsp). Crush fenugreek leaves.
Boil
Combine soaked dal, kidney beans, 1000ml water, and 0.5 tsp salt in a large saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer 40 minutes until lentils are completely soft and beginning to break down. Lightly mash with the back of a spoon.
Saute
Heat 2 tsp oil and 1 tbsp butter in a skillet over medium heat. Add onion, cook 6 minutes stirring until golden brown. Add ginger-garlic paste, cook 1 minute until raw smell fades. Stir in tomato puree, chilli powder, and cumin.
Simmer 1
Reduce heat to medium-low and simmer the tomato base 5 minutes stirring until oil beads at the edges. Pour into the cooked lentils, add remaining 0.5 tsp salt, and simmer uncovered on low heat 8 minutes stirring often until creamy and coating a spoon.
Simmer 2
Stir in heavy cream, garam masala, and 1 tbsp butter. Simmer on low heat 2 minutes until glossy. Remove from heat, stir in remaining 1 tbsp butter and crushed kasuri methi. Cover and rest 2 minutes.
Plate
Transfer dal makhani to a serving bowl, garnish with fresh coriander, and serve with basmati rice, naan, mango pickle, and roasted papad alongside.
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