Prep 15 min, plus overnight soaking | Cooking time varies | Serves 4
Rich, silky and deeply comforting, dal makhani pairs tender black lentils and kidney beans with a buttery tomato sauce. Finish with cream and Jagota's Spice Co. Garam Masala for fragrant warmth.
Why Jagota's Spice Co. Garam Masala? The Warming Blend brings aromatic spice notes to the rich tomato base. Stir it in after removing the pan from the heat to preserve its fragrance.
Recipe note: Garam Masala is a blend without onion and garlic. This recipe includes added onion.
Ingredients
- 1 cup whole black lentils (urad dal), soaked overnight
- ¼ cup dried red kidney beans, soaked overnight
- 2 tbsp butter or ghee
- 1 large onion, finely chopped
- 2 cups tomato purée
- 1 tsp Kashmiri chilli powder
- 1 tsp salt, or to taste
- ½ cup cream
- 1½ tsp Jagota's Spice Co. Garam Masala
- 1 tbsp kasuri methi (dried fenugreek leaves)
- To serve: a little extra cream, fresh coriander, and naan or rice
Method
Drain and rinse the soaked lentils and kidney beans. Cook them in fresh water using your pressure cooker's instructions for soaked kidney beans and lentils, including the recommended liquid quantity, cooking time and pressure-release method. The beans must be fully cooked, not firm or undercooked. Reserve the cooked lentils, beans and their cooking liquid.
Melt the butter or ghee in a heavy pot. Add the onion and cook over medium heat for about 10 minutes, stirring, until deep golden.
Add the tomato purée and chilli powder. Cook for 8–10 minutes, stirring, until the sauce thickens and the oil begins to separate.
Add the cooked lentils and beans with enough of their cooking liquid to make a thick sauce. Simmer gently for about 20 minutes, stirring often. Add more cooking liquid as needed to prevent sticking.
Stir in the cream and salt. Crush the kasuri methi between your palms and add it to the pot. Simmer gently for another 5 minutes.
Remove from the heat and stir in Jagota's Spice Co. Garam Masala. Taste and adjust the seasoning.
Serve with naan or rice, topped with a swirl of cream and fresh coriander.