Dal Makhani

Name: Dal Makhani
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 300g TRS Black Urad Lentils; 150g TRS Red Kidney Beans; 400g (1 can) Cirio Chopped Tomatoes; 100ml Whipping Cream; 50g Unsalted Butter; 2, finely chopped Onion; 5 cloves, minced Garlic; 2 tsp, grated Ginger; 2 tsp Eagle Brand Garam Masala; 1 tsp Eagle Brand Ground Cumin; 2 cups, cooked Tilda Basmati Rice

Slow-simmered black lentils in a buttery tomato and cream sauce — the king of dal from Delhi to the world.

60 minServes 611 items at TheShop.mu

Ingredients

TRS Black Urad LentilsTheShop.mu
300g
TRS Red Kidney BeansTheShop.mu
150g
Cirio Chopped TomatoesTheShop.mu
400g (1 can)
Whipping CreamTheShop.mu
100ml
Unsalted ButterTheShop.mu
50g
OnionTheShop.mu
2, finely chopped
GarlicTheShop.mu
5 cloves, minced
GingerTheShop.mu
2 tsp, grated
Eagle Brand Garam MasalaTheShop.mu
2 tsp
Eagle Brand Ground CuminTheShop.mu
1 tsp
Tilda Basmati RiceTheShop.mu
2 cups, cooked

👨‍🍳How to cook

1
Soak lentils and kidney beans overnight. Drain, rinse.
2
Pressure-cook or simmer until very soft (45 min in pressure cooker; 90 min stovetop).
3
Melt butter in a separate pan. Fry onion 10 min until golden. Add garlic, ginger, spices, and tomatoes. Cook 8 min.
4
Add cooked lentils to the tomato base. Stir well, simmer 15 min.
5
Stir in cream. Simmer 5 more min. Dal should be thick and glossy.
6
Finish with a knob of cold butter stirred in off the heat. Serve with basmati rice.

Chef's Tip

Restaurants simmer dal makhani for 8+ hours. The longer it cooks, the richer and creamier it gets.

Start Cooking