Dal Makhani
The slow-cooked North Indian classic — rich, smoky, unapologetic
Dal Makhani is the great equaliser of Indian cooking — it is eaten at roadside dhabas and five-star hotels with equal reverence. The secret is time. You cannot rush it. The overnight soak, the long simmer, the slow reduction with butter and cream — each step earns its place.
Ingredients
Dal
- 250g whole black urad dal, soaked overnight
- 50g kidney beans (rajma), soaked overnight
- 1 tsp salt
- ½ tsp turmeric
Makhani gravy
- 3 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 large tomatoes, pureed
- 1 tsp Kashmiri red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 100ml heavy cream
- 2 tbsp butter (to finish)
- Salt to taste
Method
- 1
Pressure cook the dal
Drain soaked dal and beans. Pressure cook with 4 cups water, salt, and turmeric for 6–8 whistles until completely soft. The dal should be mashable between your fingers.
- 2
Make the makhani base
Melt butter with oil in a heavy pot. Add onions and cook on medium-low heat for 15 minutes until deep golden. Add ginger-garlic paste and cook for 3 minutes.
- 3
Add tomatoes and spices
Add tomato puree, Kashmiri chilli, cumin, and coriander. Cook on medium heat, stirring frequently, for 10–12 minutes until the oil separates from the masala.
- 4
Combine and simmer
Add cooked dal to the masala. Stir well. Simmer on the lowest heat for at least 45 minutes, stirring every 10 minutes. The longer it cooks, the better it gets.
- 5
Finish
Stir in cream and remaining butter. Simmer for 10 more minutes. Serve with naan or rice.
How I Love to Serve It
If you have a wood fire or a tandoor, use it for the last 30 minutes. The smokiness is transformative. At home, a piece of charcoal in a small bowl set inside the pot, with a drizzle of ghee and the lid on for 5 minutes, achieves something close.