Creamy Buttered Lentil Curry — Dal Makhani
A slow-simmered Punjabi dal of black urad lentils and kidney beans in a buttery tomato base, finished with cream and crushed fenugreek.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak urad dal and kidney beans 8 hours, drain. Finely chop 1 medium onion. Measure ginger-garlic paste (2 tbsp), tomato puree (200g), kashmiri chilli powder (1.5 tsp), ground cumin (1 tsp), garam masala (1 tsp), heavy cream (1/4 cup), kasuri methi (2 tsp), fresh coriander (2 tbsp). Crush fenugreek leaves.
Boil
Combine soaked dal, kidney beans, 1000ml water, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer 35–40 minutes until lentils are completely soft and beginning to break down. Lightly mash with the back of a spoon.
Saute
Heat 2 tsp oil and 1 tbsp butter in a skillet over medium heat. Add onion, cook 5–6 minutes stirring until golden brown. Add ginger-garlic paste, cook 1 minute until raw smell fades. Stir in tomato puree, chilli powder, and cumin.
Simmer 1
Reduce heat to medium-low and simmer the tomato base 5 minutes stirring until oil beads at the edges. Pour into the cooked lentils, add remaining 0.5 tsp salt, and simmer uncovered on low heat 8–10 minutes stirring often until creamy and coating a spoon.
Simmer 2
Stir in heavy cream, garam masala, and 1.5 tbsp butter. Simmer on low heat 2 minutes until glossy. Remove from heat, stir in remaining 1 tbsp butter and crushed kasuri methi. Cover and rest 2 minutes.
Plate
Transfer dal makhani to a serving bowl, garnish with fresh coriander, and serve with basmati rice, naan, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.