Dal Makhani
Whole black lentils and kidney beans slow-cooked all day until buttery soft, then enriched with cream and butter for the restaurant-style depth that makes this a beloved Indian classic. Plan ahead: the lentils require overnight soaking.
Ingredients
- 1 1/2 cup whole black lentils (urad dal), soaked overnight
- 1 can canned kidney beans, drained, rinsed
- 4 tbsp unsalted butter
- 2 yellow onion, finely diced
- 6 cloves garlic cloves, minced
- 1 inch fresh ginger, minced
- 1/4 cup tomato paste
- 1 cup canned crushed tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp Kashmiri chili powder (or mild paprika)
- 1 tsp garam masala
- 1 tsp salt
- 1/3 cup heavy cream
- 2 cups water
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Drain and rinse the soaked 1 1/2 cup whole black lentils (urad dal). Add them to the slow cooker along with 1 can drained, rinsed canned kidney beans, 1 cup canned crushed tomatoes, 1/4 cup tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp Kashmiri chili powder (or mild paprika), 1 tsp salt, and 2 cups water. Stir to combine.
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2
In a skillet, melt half the 4 tbsp unsalted butter over medium-high heat. Add 2 finely diced yellow onion and cook for 8 to 10 minutes until golden brown. Add 6 cloves minced garlic cloves and 1 inch minced fresh ginger and cook for 1 minute.
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3
Transfer the onion mixture to the slow cooker and stir everything together. Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until the lentils are completely soft and very creamy.
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4
Once cooked, use the back of a spoon to partially mash some lentils to thicken the dal. Stir in the remaining unsalted butter, 1/3 cup heavy cream, and 1 tsp garam masala.
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5
Cook on HIGH for another 10 minutes uncovered to meld the flavors. Taste and adjust seasoning.
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6
Garnish with 1/4 cup chopped fresh cilantro and serve with basmati rice or naan.