Vinkretsen
Back to recipes
Dal Makhani

Dal Makhani

Prep time: 180 minServes: 6

Pairs with

The dal's creamy, buttery depth and subtle heat balance nicely with an off-dry white or a soft light red — Chenin Blanc demi-sec or Beaujolais.

Ingredients

  • 250 g black lentils (urad dal), soaked overnight
  • 50 g kidney beans, soaked
  • 3 tbsp butter
  • 2 tbsp rapeseed oil
  • 2 yellow onions, finely chopped
  • 5 garlic cloves, grated
  • 3 cm ginger, grated
  • 2 green chillies, chopped
  • 400 g crushed tomatoes
  • 2 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 200 ml cream
  • 1 tbsp kasuri methi (dried fenugreek)
  • Salt

Method

  1. 1Cook the soaked lentils and beans in fresh water for about 1 hour until soft. Drain most of the water.
  2. 2Sauté the onion in butter and oil for 10 minutes. Add garlic, ginger, chillies and all the dry spices. Fry for 2 minutes.
  3. 3Add tomatoes. Cook for 5 minutes. Stir into the lentils. Simmer on the lowest heat for 1.5 hours. Stir regularly.
  4. 4Add cream and kasuri methi. Simmer for 15 minutes. Season to taste. Serve with basmati rice and naan.