Name: Dal Makhani (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Whole black lentils; 1/4 cup Red kidney beans; 6 cups Water; 2 tbsp Vegetable oil; 1 medium Onion-finely chopped; 1 tbsp Ginger-garlic paste; 1 tsp Garam masala; 1/2 tsp Red chili powder; 1 tsp Turmeric powder; 1 tsp Salt; 1 cup Tomato puree; 1/2 cup Heavy cream; 2 tbsp Butter; 1 tbsp Dried fenugreek leaves (Kasuri Methi)-crushed; 2 tbsp Fresh cilantro-chopped

Recipe tier

A simplified version of Dal Makhani perfect for weeknight cooking. Uses accessible ingredients and a pressure cooker to reduce cooking time.

Total 1h 30m

Serves 6 servings

Steps 7

Ingredients 15

Soundtrack the cook

Slow simmer · 111 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Dal
1 cup 200 g Whole black lentils
cup 50 g Red kidney beans
6 cups 1420 ml Water
Base
2 tbsp 30 ml Vegetable oil
1 medium 150 g Onion-finely chopped
1 tbsp 15 g Ginger-garlic paste
1 tsp 5 g Garam masala
tsp 2.5 g Red chili powder
1 tsp 5 g Turmeric powder
1 tsp 5 ml Salt
Sauce
1 cup 240 ml Tomato puree
cup 120 ml Heavy cream
2 tbsp 30 g Butter
1 tbsp 5 g Dried fenugreek leaves (Kasuri Methi)-crushed
Garnish
2 tbsp 30 ml Fresh cilantro-chopped

Equipment

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Instructions

🎙️ Cook with voice coach

Rinse the lentils and kidney beans thoroughly. Add them to a pressure cooker with 6 cups of water and salt. Pressure cook for 45 minutes on medium heat, or until the lentils and beans are very soft.
While the lentils are cooking, prepare the base. Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant.
Add the garam masala, red chili powder, and turmeric powder to the pan. Sauté for 30 seconds, stirring constantly to prevent burning.
Add the tomato puree and salt to the pan. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Once the lentils are cooked and the pressure has released naturally, mash them slightly with the back of a spoon.
Pour the lentil mixture into the pan with the tomato sauce. Bring it to a simmer and cook for 15-20 minutes, stirring occasionally, until the flavors meld together.
Stir in the heavy cream, butter, and crushed fenugreek leaves. Simmer for another 5 minutes. Garnish with fresh cilantro before serving. Serve hot with rice or naan.