Dal Makhani

Dal Makhani was created in the 1950s at Moti Mahal restaurant in Delhi by Kundan Lal Gujral, who slow-cooked whole black urad lentils overnight in the dying embers of the tandoor — a technique that transformed a humble pulse into one of India's most celebrated dishes. The long cook time allows the lentils to soften to a creamy consistency without losing their structural integrity.

Serves: 6

Ingredients

• 250 g (1¼ cups) whole black urad dal (black lentils), soaked overnight
• 60 g (¼ cup) red kidney beans (rajma), soaked overnight
• 1 L (4 cups) water
• 60 g (4 tbsp) unsalted butter, divided
• 30 ml (2 tbsp) neutral oil
• 1 large onion, very finely diced
• 6 garlic cloves, minced
• 20 g (¾ oz) fresh ginger, grated
• 400 g (14 oz) canned crushed tomatoes
• 10 g (2 tsp) Kashmiri chili powder
• 5 g (1 tsp) ground coriander
• 5 g (1 tsp) garam masala
• 150 ml (⅔ cup) heavy cream, plus extra to drizzle
• Salt to taste
• Fresh coriander (cilantro), to garnish

Instructions

1. Pressure-cook soaked lentils and beans with 1 L water at high pressure for 25 minutes (or boil in a pot for 90 minutes) until completely soft. Do not drain.
2. Heat oil and half the butter in a heavy saucepan over medium heat. Cook onions for 20–25 minutes, stirring regularly, until deep golden-brown — this long cook is non-negotiable for depth of flavor.
3. Add garlic and ginger; cook 2 minutes. Add crushed tomatoes, Kashmiri chili, and coriander. Cook the masala for 15 minutes, stirring often, until the oil separates at the edges.
4. Add cooked lentils with all their liquid. Stir to combine. Reduce heat to the lowest setting and simmer uncovered for 45 minutes, stirring every 10 minutes and scraping the bottom to prevent sticking. The dal should become thick and creamy.
5. Stir in cream and remaining butter. Simmer 10 more minutes. Season with salt.
6. Serve garnished with fresh coriander and a drizzle of cream.

Cook's Notes: The original Moti Mahal recipe cooked the dal for 8–12 hours on a wood fire, which develops a subtle smokiness. To replicate this at home, drop a piece of glowing natural charcoal into a small bowl, nestle it among the dal, pour over a teaspoon of ghee, and cover tightly for 5 minutes before serving. Kashmiri chili is crucial for color — it gives the vibrant red without scorching heat.