Dal Makhani (Creamy Black Lentil Curry)

Name: Dal Makhani (Creamy Black Lentil Curry)
Prep time: 8 h 20 min
Cook time: 1 h 10 min
Total time: 9 h 30 min
Cuisine: Indian
Ingredients: 180 g whole black urad dal; 50 g dried red kidney beans; 1.2 litres cold water (for pressure cooking); 1 bay leaf; 1¼ teaspoons fine salt (divided); 2 tablespoons ghee; 1 teaspoon cumin seeds; 1 medium onion (approximately 120g, finely chopped); 1½ tablespoons Garlic and Ginger Paste; 250 g passata; 1 teaspoon Kashmiri chilli powder; 1 teaspoon ground coriander; 250 ml freshly boiled water (plus more as needed); 1 teaspoon dried fenugreek leaves; 1 teaspoon garam masala; 40 g unsalted butter; 75 ml double cream (plus a little extra to garnish if wanted); 2 tablespoons finely chopped fresh coriander

Instructions

Prep:8h 20minCook:1h 10min

Whole black urad and red kidney beans are pressure cooked until soft, then simmered slowly with a reduced tomato masala, butter, cream and dried fenugreek. This rich Punjabi dal serves four and can be prepared a day ahead.

Updated at: Sun, 01 Nov 2026 05:43:44 GMT