Dal Makhani (दाल मखनी) — Indian Slow-Cooked Black Lentils with Cream and Butter

• 250 gwhole black lentils (urad dal) (picked and rinsed)
• 60 gkidney beans (rajma) (optional but traditional; picked and rinsed)
• 1500 mlwater (plus more as needed)
• 10 gfine salt (about 1 3/4 tsp)
• 60 gunsalted butter (divided)
• 15 mlneutral oil (about 1 tbsp)
• 2 tspcumin seeds
• 150 gonion (finely chopped)
• 30 gginger-garlic paste (about 2 tbsp)
• 300 gtomato puree (smooth, from ripe tomatoes or canned passata)
• 2 tspKashmiri chili powder (for color and mild heat)
• 2 tspground coriander
• 1 tspgaram masala
• 2 tspkasuri methi (dried fenugreek leaves) (crushed between palms)
• 120 mlheavy cream (about 1/2 cup)
• 10 gfresh cilantro (finely chopped)
• 10 gjulienned ginger (optional but classic)

Instructions

1. 1

   Rinse the whole black lentils and kidney beans in several changes of water until it runs mostly clear. Soak them in plenty of water for 8 hours, then drain and rinse again to remove excess starch and improve texture.

2. 2

   Add the soaked lentils and beans to a pot with 1500 ml water and 6 g of the salt. Bring to a boil, then reduce to a steady simmer and cook until the lentils are very soft and the beans are tender, about 70–85 minutes, stirring every 10 minutes to prevent sticking.

3. 3

   Once the lentils are fully cooked, lightly mash about 1 cup of them against the side of the pot to thicken the base. Keep the pot on low heat and add 200–300 ml hot water if the mixture becomes too thick, aiming for a slow, bubbling simmer.

4. 4

   In a separate pan, heat the oil with 30 g of the butter over medium heat until the butter melts and begins to foam. Add cumin seeds and let them sizzle for 20–30 seconds, then add the chopped onion and cook for 8–10 minutes until deep golden.

5. 5

   Stir in the ginger-garlic paste and cook for 60–90 seconds until the raw aroma disappears. Add the tomato puree, Kashmiri chili powder, and ground coriander, then cook 10–12 minutes, stirring often, until the masala darkens and the fat begins to separate at the edges.

6. 6

   Scrape the cooked masala into the pot of lentils and stir thoroughly so the color becomes uniform. Simmer gently for 25–30 minutes, stirring frequently and adding 100–200 ml water as needed, until the dal looks glossy and thick with a creamy, cohesive body.

7. 7

   Add the remaining 30 g butter, garam masala, and crushed kasuri methi, then simmer 3 minutes to bloom the aromas. Pour in the heavy cream and cook 2–3 minutes more on low heat so it integrates without splitting.

8. 8

   Turn off the heat and rest the dal for 10 minutes so it thickens and the flavors round out. Finish with cilantro and optional julienned ginger, then serve hot with your chosen breads or rice.