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.
The 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.
The Method
RINSE
Rinse the black lentils and kidney beans thoroughly under cold water (6 cups).
ADD
Add the rinsed lentils and kidney beans to a large pot with 6 cups of water (6 cups).
BRING
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 4 hours, or preferably overnight.
Check the water level periodically and add more if needed to keep the lentils covered. • Lentils should be very soft and starting to break down. • The aroma should be rich and earthy.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
MELT
In a separate pan, melt the butter (½ cups) over medium heat.
ADD
Add the chopped onion (1 medium) and sauté until golden brown.
Stir frequently to prevent burning. • Onions should be softened and translucent. • The aroma should be sweet and savory.
STIR
Stir in the ginger-garlic paste (2 tbsp) and sauté for another minute until fragrant.
The aroma should be pungent and spicy.
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.
The tomato puree should thicken slightly. • The aroma should be rich and spicy.
POUR
Pour the tomato mixture into the pot with the lentils. Stir well to combine.
SIMMER
Simmer for another 30 minutes, stirring occasionally, until the dal reaches your desired consistency.
If the dal is too thick, add a little water to thin it out. • The dal should be thick and creamy. • The aroma should be rich and comforting.
STIR
Stir in the cream (½ cups) and simmer for another 5 minutes.
GARNISH
Garnish with fresh cilantro (¼ cups) and serve hot with rice or naan.
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