Indian cuisine · Soups & Stews

Dal Makhani

Black urad lentils and kidney beans simmered for hours with tomatoes, butter, and cream into a velvety stew.

Ingredients · for 4 servings

• 250g black urad lentils
• 80g kidney beans (dried)
• 400g passata (strained tomatoes)
• 1 onion
• 4 garlic cloves
• 30g ginger
• 100g butter
• 150ml cream
• 1 tsp cumin
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• Salt

Instructions

1. Soak the urad lentils and kidney beans overnight in plenty of cold water; the next day drain and rinse thoroughly.
2. Bring the legumes to the boil with 1.5 litres of water, salt, and half of the grated ginger; cover and simmer for 75–90 minutes, until the beans give way to a gentle press.
3. Melt the butter in a heavy pot, let the cumin sizzle for 30 seconds, then fry the onion, garlic, and remaining ginger for 8 minutes until golden brown.
4. Stir in the passata and Kashmiri chilli powder and reduce, uncovered, for 10 minutes until the masala is thick and the butter separates at the edge.
5. Add the cooked legumes with their cooking liquid and simmer, uncovered, over the lowest heat for 45–60 minutes, stirring every 10 minutes and mashing some against the side of the pot, until the dal turns dark and velvety.
6. Fold in the cream and garam masala, let it rest for 5 minutes, and serve with naan or basmati rice.