Slow-simmered whole urad and kidney beans made creamy with patient cooking rather than heavy spice.
About
The heart of Dal Makhani is slow-simmered whole urad and kidney beans made creamy with patient cooking rather than heavy spice. Give the base masala, lentils or vegetables enough time to cook properly and the dish develops a fuller flavour.
Nutrition Facts
Ingredients
8 ItemsTags
Instructions
Follow along step-by-step.
Soak the urad and kidney beans overnight, then pressure-cook until very soft.
Simmer the cooked lentils with tomato puree, ginger, salt and water on low heat, stirring now and then.
Mash a small portion against the side of the pot to naturally thicken the dal.
Add butter and garam masala; finish with cream after a long, gentle simmer.
Notes & Tips
The flavour improves with a longer low simmer; add hot water whenever it gets too thick. Nutrition values are approximate per serving.
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