Dal Makhani — Black Lentils
Experience the magic of slow cooking with this Dal Makhani recipe. The overnight simmer unlocks a creamy, smoky richness that will transport you to the heart of Punjab.
Dal Makhani — Black Lentils
Experience the magic of slow cooking with this Dal Makhani recipe. The overnight simmer unlocks a creamy, smoky richness that will transport you to the heart of Punjab.
Key move
Simmer the dal overnight on very low heat to achieve its signature creamy texture.
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The Setup
- Large Pot6-quart
- Sauté Pan12-inch
The Mise en Place
5 of 12Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/2)
Dal is not creamy enough.
Ensure the dal simmers for the full duration (at least 4 hours, preferably overnight).
Dal is too thick.
Add a little water or milk to thin it out to your desired consistency.
Chef's Notes
Soaking lentils overnight significantly reduces cooking time and improves digestibility. Rinse well before cooking.
For a richer flavor, toast whole spices like cumin and coriander seeds lightly before grinding them.
Simmer uncovered for the last 15-20 minutes to thicken the dal and allow flavors to meld.
Serve hot with naan, roti, or basmati rice. A dollop of fresh cream and cilantro garnish elevates the dish.
The Method
RINSE
Rinse the black lentils and kidney beans thoroughly under cold water (6 cups).
Lentils and beans are clean and free of debris.
ADD
Add the rinsed lentils and kidney beans to a large pot with 6 cups of water (6 cups).
Lentils, beans, and water are in the pot.
BRING
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 4 hours, or preferably overnight.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Lentils are very soft and starting to break down.
MELT
In a separate pan, melt the butter (½ cups) over medium heat.
Butter is fully melted.
ADD
Add the chopped onion (1 medium) and sauté until golden brown.
Onions are softened and golden brown.
STIR
Stir in the ginger-garlic paste (2 tbsp) and sauté for another minute until fragrant.
Ginger-garlic paste is fragrant.
ADD
Add the tomato puree (1 cup), garam masala (1 tsp), red chili powder (½ tsp), and salt (1 tsp). Cook for 5-7 minutes, stirring occasionally.
Tomato puree has thickened slightly.
POUR
Pour the tomato mixture into the pot with the lentils. Stir well to combine.
Tomato mixture is fully incorporated into the lentils.
SIMMER
Simmer for another 30 minutes, stirring occasionally, until the dal reaches your desired consistency.
Dal is thick and creamy.
STIR
Stir in the cream (½ cups) and simmer for another 5 minutes.
Cream is fully incorporated and heated through.
GARNISH
Garnish with fresh cilantro (¼ cups) and serve hot with rice or naan.
Dal is garnished and ready to serve.
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