Dal Makhani
Creamy slow-cooked black lentils with butter, cream, and smoky spices.
- prep 15 min
- cook 90 min
- total 105 min
- serves 6
- intermediate
- vegetarian
- India
Ingredients
- 300 g black lentils
- 100 g kidney beans
- 60 g butter
- 100 ml heavy cream
- 200 ml tomato purée
- 2 tbsp ginger-garlic paste
- 1 tsp garam masala
Steps
- Soak lentils and beans overnight.
- Pressure cook until soft, about 30 minutes.
- Make tadka: butter, ginger-garlic, tomato purée.
- Add lentils to tadka, simmer on low 1 hour.
- Finish with cream and butter.
- Serve with naan.
≈ 320 kcal · 16 g protein · 35 g carbs · 14 g fat — per serving, estimate