Prep 15 min Cook 45 min Serves 4 Easy
Rich, silky, and deeply comforting - Dal Makhani is the dish that shows off Garam Masala's floral warmth better than anything else. Slow-simmered black lentils in a buttery tomato base, finished with cream and Jagota's Spice Co. Garam Masala, The Warming Blend.
Why Jagota's Garam Masala? The Warming Blend's cardamom-forward profile adds floral depth to the rich tomato base. Always add at the end of cooking - heat destroys its delicate aroma.
Ingredients
- 1 cup whole black lentils (urad dal), soaked overnight
- 1⁄4 cup 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 (to taste)
- 1⁄2 cup cream
- 1.5 tsp Jagota's Spice Co. Garam Masala
- 1 tbsp Kasuri Methi (dried fenugreek)
- To serve cream swirl & fresh coriander
Method
Pressure cook soaked lentils and kidney beans with 3 cups water for 20 minutes until soft. Set aside with cooking liquid.
Melt butter in a heavy pot. Add onions and cook over medium heat for 10 minutes until deep golden.
Add tomato purée and chilli powder. Cook for 8–10 minutes until oil separates from the tomato base.
Add cooked lentils with their liquid. Simmer on low heat for 20 minutes, stirring often.
Stir in cream, salt, and kasuri methi. Simmer 5 more minutes.
Remove from heat. Stir in Jagota's Spice Co. Garam Masala - adding it at the end preserves its floral aroma.
Serve with naan or rice, topped with a swirl of cream and fresh coriander.