India
Dal Makhani
The velvety lentil dish of the Punjabi feast
Dal makhani – “buttery lentils” – is the king of Indian dals. Black urad lentils and kidney beans simmer for hours until they break down creamy, enriched with butter and cream.
Traditionally the pot sat over embers overnight. The long, slow cooking gives this vegetarian classic its unmistakable, almost decadent velvetiness.
Ingredients
- Black urad lentils200 g
- Kidney beans60 g
- Tomato purée300 g
- Butter & cream80 g each
- Ginger-garlic paste2 tbsp
- Garam masala & cumin1 tsp each
- Kasuri methi1 tsp
★ = available authentic in the Asia Boutique
Preparation
Soak the lentils and beans overnight, then cook soft.
Melt the butter, reduce ginger-garlic, tomatoes and spices.
Add the cooked lentils, simmer over low heat for 45–60 min until creamy.
Stir in the cream and finish with kasuri methi.
Serve with naan or rice.
Make it original
Black urad lentils, garam masala and kasuri methi make the dish. Available in the Asia Boutique.