Dal Makhani

Method

1. 01

   Drain the soaked whole black gram and kidney beans. Put them in a heavy pot with 1.2 liters water and 1/2 teaspoon salt, bring to a boil, then cover and simmer gently until both beans are very soft, 70-90 minutes. Add splashes of water as needed so they stay covered.

   ⏱ 80 min
2. 02

   Mash a few spoonfuls of the cooked dal against the side of the pot to make the base creamy while leaving most beans whole. Keep the dal and its cooking liquid warm.

   
3. 03

   In a second heavy pan, melt 30 g butter over medium-low heat. Add the cumin seeds and bay leaf for 30 seconds, then add the onion and cook until soft and light golden, 8-10 minutes.

   ⏱ 10 min
4. 04

   Stir in 4 garlic cloves and 20 g ginger for 1 minute. Add 240 ml tomato sauce, 1 tablespoon tomato paste, 3/4 teaspoon chili powder, and remaining salt, then cook until the tomato thickens and the butter begins to show at the edges, 8-10 minutes.

   ⏱ 10 min
5. 05

   Add the cooked dal with its liquid to the tomato masala. Simmer uncovered over low heat for 25-30 minutes, stirring often and adding a little hot water if it gets too thick; the texture should be creamy but still spoonable.

   ⏱ 30 min
6. 06

   Crush 1 teaspoon dried fenugreek leaves between your fingers and stir them in with 1 teaspoon garam masala, 80 ml cream, and remaining 15 g butter. Simmer gently for 5 minutes, taste for salt and heat, and serve with chopped cilantro.

   ⏱ 5 min