Recipe
Dhal Makhani
A rich, buttery dhal makhani made with creamy black lentils, kidney beans, tomato, warm spices and a gentle finish of cream for an easy Indian comfort-food curry.
Ingredients
Method
15 mins prep45 mins cook60 mins total
Rinse the black urad dal and kidney beans, then place them in a saucepan with the water. Bring to a boil, reduce the heat and simmer for 25 minutes until the lentils are tender.
Heat the oil and half the butter in a heavy pan. Cook the diced onions for 8–10 minutes until soft and lightly golden.
Stir in the garlic, ginger, tomato paste, cumin, ground coriander and chilli powder. Cook for 1 minute, then add the chopped tomatoes.
Add the softened lentils and kidney beans with their cooking liquid. Simmer gently for 20 minutes, stirring occasionally, until the sauce is thick and creamy.
Stir in the remaining butter, garam masala and cream. Season with salt, simmer for 2 minutes, then finish with fresh coriander and serve with rice or naan.
Notes
Keep the simmer gentle and loosen with a splash of water if the dhal becomes thicker than you like.
About this recipe
This dhal makhani is a slow-simmered Indian curry with a creamy texture and deep, rounded flavour. Black urad dal and kidney beans soften together while tomato, garlic, ginger and warm spices build a rich base. It is a comforting vegetarian main that works well for a relaxed weekend meal or a make-ahead supper.
Finish the pan with butter and a little cream for a glossy, mellow sauce. Keep the heat low once the pulses are tender so the dhal thickens without catching, then add fresh coriander just before serving. Loosen it with water if needed and serve with basmati rice or naan.
