Dal Makhani

About This Recipe

Dal Makhani is a Indian dal with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Heavy saucepan
• ✓ Small tempering pan
• ✓ Fine sieve
• ✓ Wooden spoon

Ingredients

• 30 ml olive or neutral oil
• 9 g fine salt
• 3 g black pepper
• 300 g whole black urad dal, soaked overnight
• 80 g kidney beans, soaked overnight
• 120 ml light cream
• 320 g lentils or beans, rinsed and soaked if required
• 180 g onion, finely diced
• 300 g tomatoes, crushed
• 20 g garlic
• 20 g ginger
• 1 l water or light stock
• 6 g cumin
• 5 g turmeric
• 4 g chilli
• 15 g coriander
• 30 g butter

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the ingredients: Weigh and cut all ingredients for Dal Makhani; keep the lentils or beans ready before heating the pan.
2. Cook the onion: Heat the oil over medium heat and cook the onion for 7–10 minutes until soft and evenly golden.
3. Add ginger and garlic: Stir in the ginger and garlic and cook for 1 minute without browning them.
4. Bloom the spices: Add the dry spices and stir for 30 seconds until aromatic.
5. Reduce the tomato: Add the tomato and cook until the masala is thick, glossy and no longer watery.
6. Coat the main ingredient: Add the lentils or beans and stir until evenly coated with the masala.
7. Simmer: Add the measured stock, coconut milk or water and bring to a gentle simmer.
8. Cook to doneness: Cook until the vegetables or grains are tender while still holding their intended texture.
9. Adjust the sauce: Reduce uncovered if thin, or add hot stock a little at a time if too thick.
10. Finish and rest: Taste, adjust salt and acid, add fresh herbs or garam masala and rest for 5 minutes before serving.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Dal Makhani. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Dairy cream → unsweetened plant cream
• ↔ Paneer or halloumi → firm tofu when a dairy-free version is needed
• ↔ Egg → use only a recipe-tested binder; do not substitute blindly

Food Safety & Doneness

Keep dairy and cooked ingredients refrigerated until needed. Use clean utensils and refrigerate leftovers within 2 hours.

Serving & Plating

Spoon into a warm shallow bowl, keep the sauce glossy and finish with fresh herbs or the listed garnish.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 560 kcal

Protein: 17 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.