Punjabi · Lunch, Dinner
Dal makhani
Slow-cooked black urad and rajma in a rich buttery gravy
- Total time2 hrstart to table
- Hands on35 minactual work
- EffortInvolved
- Serves4as written
- Per serving~592 kcalapprox.
Amritsari dal makhani, the real slow one: whole black urad and a handful of rajma soaked overnight, pressure-cooked soft, then simmered open for the best part of an hour with tomato, ginger and garlic while you mash it against the pot and feed in butter and cream. It turns dark, silky and faintly smoky from a black cardamom, and only tastes right when it has cooked far longer than seems reasonable.
Method
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Rinse 250 g whole black urad and 120 g rajma (kidney beans) together and soak in plenty of water overnight, about 8 hours, then drain.
Done when: The urad and rajma have swelled to nearly double and a bean squashes with firm pressure.
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Pressure-cook the drained whole black urad and rajma (kidney beans) with black cardamom, 1/2 tsp turmeric powder, half of salt and plenty of water for 35 minutes of steady whistling until completely soft.
Done when: Both the urad and the rajma are fully tender and crush to a paste with no firm centre, in a loose brown liquor.
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In the heavy pot melt half of butter and crackle 1 tsp cumin seeds, then add ginger, garlic and green chillies and fry a minute. Stir in 350 g tomatoes with 1 tsp red chilli powder and cook down to a thick, glossy masala.
Done when: The tomato has collapsed into a dark, thick masala that has begun to release the butter at the edges.
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Tip in the cooked whole black urad and rajma (kidney beans) with their liquor and the rest of salt, and simmer open on low for 45 minutes, stirring often and mashing some of the dal against the side of the pot, until it turns dark, thick and creamy.
Done when: The dal is visibly darker and thicker, glossy, and coats the spoon; the mashed lentils have melted into a creamy body.
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Stir in the remaining butter, 120 ml fresh cream and crushed kasuri methi (dried fenugreek leaves), and simmer another few minutes. Heat 1 1/2 tbsp ghee in the small pan, bloom 2 tsp garam masala for a few seconds and swirl it through.
Done when: The cream and butter have melted in for a rounded, rich finish and the ghee-garam tadka sits fragrant on top.
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Let the dal makhani rest a few minutes off the heat so it thickens, then serve hot.
Done when: The rested dal is thick and pourable-but-clinging, served hot with a swirl of cream if you like.
Or have it read to you
In the app these same steps are read aloud one at a time, hands-free, with the timers running — and the cook guide speaks eleven Indian languages, so whoever is at the stove can follow along without reading English.
- English
- Hindi
- Tamil
- Telugu
- Bengali
- Marathi
- Kannada
- Malayalam
- Gujarati
- Punjabi
- Odia
Good to know
- Diet
- Vegetarian
- Contains
- milk
- Eaten at
- Lunch, Dinner
- Nutrition, per serving
- ~592 kcal · 24 g protein · 60 g carbs · 28 g fat (approx.)
- Keeps
- 3 days in the fridge