Dal Makhani

Name: Dal Makhani
Total time: 10 h 54 min
Yield: 4 servings
Ingredients: 250 g whole black urad dal; 60 g Dried red kidney beans; 1,000 ml Water; 1,500 ml Water; 200 g White onion; 6 clove Garlic; 30 g Fresh ginger; 400 g Plum tomatoes; 15 ml Neutral oil; 30 g Butter; 1 tsp Cumin seeds; 2 piece Bay leaf; 3 piece Cloves; 1 piece black cardamom pods; 1 piece Cinnamon stick; 1 tsp Ground coriander; 1 tsp Ground cumin; 1 tsp Kashmiri chilli powder; 30 g Tomato paste; 2 tsp Salt; 1 tsp Garam masala; 30 g Butter; 100 ml Double cream; 10 g fresh coriander

10 hr 54 min · 46 min active · makes ~3.75 l · Medium

Creamy black kidney beans simmered with plum tomatoes, cumin, and black cardamom in a rich, aromatic sauce. Serves 4.

See more →

Dal Makhani

Creamy black kidney beans simmered with plum tomatoes, cumin, and black cardamom in a rich, aromatic sauce. Serves 4.

See more →

TOTAL TIME

10 hr 54 min

ACTIVE TIME

46 min

QUANTITY

~3.75 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/22

Tools0/13

Ingredients

0/22 gathered · 4 servings

250g

60g

2,500ml

200g

6clove

30g

400g

15ml

60g

1tsp

2piece

3piece

1piece

1tsp

30g

2tsp

1tsp

100ml

10g

#	Quantity	Notes	State
1	250g	—	—
2	60g	—	—
3	2,500ml	—	—
4	200g	—	—
5	6clove	—	—
6	30g	—	—
7	400g	—	—
8	15ml	—	—
9	60g	—	—
10	1tsp	—	—
11	2piece	—	—
12	3piece	—	—
13	1piece	—	—
14	1piece	—	—
15	1tsp	—	—
16	1tsp	—	—
17	1tsp	—	—
18	30g	—	—
19	2tsp	—	—
20	1tsp	—	—
21	100ml	—	—
22	10g	—	—

Tools

16 items

Serveware

1 item

Procedure

48 steps

1 of 48

Tip the whole black urad dal into the large bowl.

Whole black urad dal · 250 g

⏱ 10s

ResultWhole black urad dal

2 of 48

Add the dried red kidney beans to the bowl with the dal.

Dried red kidney beans · 60 g

⏱ 10s

ResultWhole black urad dal and dried red kidney beans

3 of 48

Pour cold water over the dal and beans until they are well submerged.

Water · 1,000 ml

⏱ 15s

ResultWhole black urad dal and dried red kidney beans and water

4 of 48

Leave the dal and beans to soak at room temperature for at least 8 hours or overnight.

⏱ 8 hr

ResultSoaked dal and kidney beans

5 of 48

Tip the soaked dal and beans into the colander and drain away the soaking water.

Soaked dal and kidney beans · step 4

⏱ 20s

ResultSoaked dal and kidney beansused in step 7

6 of 48

Pour the fresh water into the large heavy-based saucepan.

Water · 1,500 ml

⏱ 10s

ResultWater

7 of 48

Add the drained dal and kidney beans to the saucepan.

Soaked dal and kidney beans · step 5

⏱ 10s

ResultWater and soaked dal and kidney beans

8 of 48

Bring the water to a vigorous boil over high heat and boil hard for 10 minutes, skimming off any foam that rises to the surface.

⏱ 10 min

ResultBoiled dal and beans

9 of 48

Reduce the heat to low, partially cover the pan, and simmer gently for 1 hour 30 minutes, stirring occasionally, until the dal and kidney beans are completely soft and beginning to break down.

⏱ 1 hr 30 min

ResultTender dal and beansused in step 42

10 of 48

Halve the onion and peel away the papery outer skin.

White onion · 200 g

⏱ 30s

ResultPeeled onion

11 of 48

Finely chop the peeled onion into small, even pieces.

Peeled onion · step 10

⏱ 1 min

ResultFinely chopped white onion

12 of 48

Sweep the finely chopped onion into the small bowl and set aside.

Finely chopped white onion · step 11

⏱ 10s

ResultFinely chopped white onionused in step 30

13 of 48

Crush each garlic clove firmly with the flat of the knife to loosen the skin, then peel away the skin.

Garlic · 6 clove

⏱ 30s

ResultPeeled garlic cloves

14 of 48

Mince the peeled garlic cloves into a fine paste by rocking the knife back and forth over them.

Peeled garlic cloves · step 13

⏱ 40s

ResultFinely minced garlic

15 of 48

Scrape the minced garlic into the second small bowl.

Finely minced garlic · step 14

⏱ 10s

ResultFinely minced garlic

16 of 48

Scrape the skin off the ginger with the edge of a peeler.

Fresh ginger · 30 g

⏱ 20s

ResultPeeled fresh ginger

17 of 48

Mince the peeled ginger into a very fine paste by chopping repeatedly until almost smooth.

Peeled fresh ginger · step 16

⏱ 40s

ResultMinced ginger

18 of 48

Scrape the minced ginger into the bowl with the garlic and stir them together.

Minced ginger · step 17

⏱ 10s

ResultFinely minced garlic and minced gingerused in step 32

19 of 48

Roughly chop the plum tomatoes into coarse chunks, keeping the juices.

Plum tomatoes · 400 g

⏱ 1 min

ResultRoughly chopped plum tomatoes

20 of 48

Scrape the chopped tomatoes and all their juices into the medium bowl.

Roughly chopped plum tomatoes · step 19

⏱ 10s

ResultRoughly chopped plum tomatoesused in step 40

21 of 48

Pour the neutral oil into the second large heavy-based saucepan.

Neutral oil · 15 ml

⏱ 5s

ResultNeutral oil

22 of 48

Add the butter to the saucepan with the oil.

Butter · 30 g

⏱ 5s

ResultNeutral oil and butter

23 of 48

Set the pan over medium heat and let the butter melt and begin to foam, swirling the pan once.

⏱ 1 min

ResultHot butter and oil

24 of 48

Add the cumin seeds to the hot fat.

Cumin seeds · 1 tsp

⏱ 5s

ResultHot butter and oil and cumin seeds

25 of 48

Drop in the bay leaves.

Bay leaf · 2 piece

⏱ 5s

ResultHot butter and oil mixture

26 of 48

Add the whole cloves.

Cloves · 3 piece

⏱ 5s

ResultHot butter and oil mixture

27 of 48

Add the black cardamom pod.

Black cardamom pods · 1 piece

⏱ 5s

ResultHot butter and oil mixture

28 of 48

Add the cinnamon stick.

Cinnamon stick · 1 piece

⏱ 5s

ResultHot butter and oil mixture

29 of 48

Fry the whole spices over medium heat, stirring constantly, until the cumin seeds darken and the mixture smells fragrant, about 30 seconds.

⏱ 30s

ResultBloomed whole spices

30 of 48

Tip in the finely chopped onion.

Finely chopped white onion · step 12

⏱ 10s

ResultBloomed whole spices and finely chopped white onion

31 of 48

Cook the onion over medium heat, stirring frequently, for 15 minutes until it is deeply golden and soft throughout.

⏱ 15 min

ResultDeeply golden onion

32 of 48

Add the minced garlic and ginger to the pan.

Finely minced garlic and minced ginger · step 18

⏱ 10s

ResultDeeply golden onion and finely minced garlic and minced ginger

33 of 48

Stir the garlic and ginger into the onion and cook for 2 minutes until the raw smell fades.

⏱ 2 min

ResultFragrant garlic-ginger base

34 of 48

Add the ground coriander to the pan.

Ground coriander · 1 tsp

⏱ 5s

ResultFragrant garlic-ginger base and ground coriander

35 of 48

Add the ground cumin.

Ground cumin · 1 tsp

⏱ 5s

ResultFragrant garlic-ginger base and ground coriander and ground cumin

36 of 48

Add the Kashmiri red chilli powder.

Kashmiri chilli powder · 1 tsp

⏱ 5s

ResultFragrant garlic-ginger base and ground coriander mixture

37 of 48

Stir the ground spices into the onion mixture and cook for 1 minute, stirring constantly, until they smell toasty.

⏱ 1 min

ResultSpiced onion masala

38 of 48

Add the tomato paste and stir it into the spiced onion.

Tomato paste · 30 g

⏱ 10s

ResultSpiced onion masala and tomato paste

39 of 48

Cook the paste over medium heat, stirring constantly, for 2 minutes until it darkens and the oil begins to separate at the edges.

⏱ 2 min

ResultDarkened tomato-spice paste

40 of 48

Pour in the roughly chopped plum tomatoes with all their juices.

Roughly chopped plum tomatoes · step 20

⏱ 10s

ResultDarkened tomato-spice paste and roughly chopped plum tomatoes

41 of 48

Cook the tomatoes over medium heat, stirring and breaking them down with the spoon, for 10 minutes until the masala is thick and the oil rises to the surface.

⏱ 10 min

ResultThick tomato masala

42 of 48

Pour the tender dal and beans, along with their cooking liquid, into the tomato masala pan.

Tender dal and beans · step 9 Thick tomato masala · step 41

⏱ 20s

ResultThick tomato masala and tender dal and beans

43 of 48

Season with the salt and stir everything together.

Salt · 2 tsp

⏱ 10s

ResultBean and thick tomato masala mixture

44 of 48

Simmer uncovered over the lowest heat for 1 hour, stirring every 10 minutes and mashing some of the dal against the side of the pan to thicken the sauce naturally.

⏱ 1 hr

ResultSlow-simmered dal makhani base

45 of 48

Sprinkle in the garam masala and stir it through.

Garam masala · 1 tsp

⏱ 10s

ResultSlow-simmered dal makhani base and garam masala

46 of 48

Add the butter in one piece.

Butter · 30 g

⏱ 5s

ResultSlow-simmered dal makhani base and garam masala and butter

47 of 48

Pour in the double cream.

Double cream · 100 ml

⏱ 10s

ResultSlow-simmered dal makhani base and garam masala mixture

48 of 48

Stir the butter and cream into the dal over low heat for 5 minutes until they are fully absorbed and the sauce is glossy and rich.

⏱ 5 min

ResultFinished dal makhani

Total Time10 hr 54 min

#	Product	Action
1	250 g	Tip the whole black urad dal into the large bowl.⏱ 10sResultWhole black urad dal
2	60 g	Add the dried red kidney beans to the bowl with the dal.⏱ 10sResultWhole black urad dal and dried red kidney beans
3	1,000 ml	Pour cold water over the dal and beans until they are well submerged.⏱ 15sResultWhole black urad dal and dried red kidney beans and water
4	—	Leave the dal and beans to soak at room temperature for at least 8 hours or overnight.⏱ 8 hrResultSoaked dal and kidney beans
5	Soaked dal and kidney beansstep 4	Tip the soaked dal and beans into the colander and drain away the soaking water.⏱ 20sResultSoaked dal and kidney beansused in step 7
6	1,500 ml	Pour the fresh water into the large heavy-based saucepan.⏱ 10sResultWater
7	Soaked dal and kidney beansstep 5	Add the drained dal and kidney beans to the saucepan.⏱ 10sResultWater and soaked dal and kidney beans
8	—	Bring the water to a vigorous boil over high heat and boil hard for 10 minutes, skimming off any foam that rises to the surface.⏱ 10 minResultBoiled dal and beans
9	—	Reduce the heat to low, partially cover the pan, and simmer gently for 1 hour 30 minutes, stirring occasionally, until the dal and kidney beans are completely soft and beginning to break down.⏱ 1 hr 30 minResultTender dal and beansused in step 42
10	200 g	Halve the onion and peel away the papery outer skin.⏱ 30sResultPeeled onion
11	Peeled onionstep 10	Finely chop the peeled onion into small, even pieces.⏱ 1 minResultFinely chopped white onion
12	Finely chopped white onionstep 11	Sweep the finely chopped onion into the small bowl and set aside.⏱ 10sResultFinely chopped white onionused in step 30
13	6 clove	Crush each garlic clove firmly with the flat of the knife to loosen the skin, then peel away the skin.⏱ 30sResultPeeled garlic cloves
14	Peeled garlic clovesstep 13	Mince the peeled garlic cloves into a fine paste by rocking the knife back and forth over them.⏱ 40sResultFinely minced garlic
15	Finely minced garlicstep 14	Scrape the minced garlic into the second small bowl.⏱ 10sResultFinely minced garlic
16	30 g	Scrape the skin off the ginger with the edge of a peeler.⏱ 20sResultPeeled fresh ginger
17	Peeled fresh gingerstep 16	Mince the peeled ginger into a very fine paste by chopping repeatedly until almost smooth.⏱ 40sResultMinced ginger
18	Minced gingerstep 17	Scrape the minced ginger into the bowl with the garlic and stir them together.⏱ 10sResultFinely minced garlic and minced gingerused in step 32
19	400 g	Roughly chop the plum tomatoes into coarse chunks, keeping the juices.⏱ 1 minResultRoughly chopped plum tomatoes
20	Roughly chopped plum tomatoesstep 19	Scrape the chopped tomatoes and all their juices into the medium bowl.⏱ 10sResultRoughly chopped plum tomatoesused in step 40
21	15 ml	Pour the neutral oil into the second large heavy-based saucepan.⏱ 5sResultNeutral oil
22	30 g	Add the butter to the saucepan with the oil.⏱ 5sResultNeutral oil and butter
23	—	Set the pan over medium heat and let the butter melt and begin to foam, swirling the pan once.⏱ 1 minResultHot butter and oil
24	1 tsp	Add the cumin seeds to the hot fat.⏱ 5sResultHot butter and oil and cumin seeds
25	2 piece	Drop in the bay leaves.⏱ 5sResultHot butter and oil mixture
26	3 piece	Add the whole cloves.⏱ 5sResultHot butter and oil mixture
27	1 piece	Add the black cardamom pod.⏱ 5sResultHot butter and oil mixture
28	1 piece	Add the cinnamon stick.⏱ 5sResultHot butter and oil mixture
29	—	Fry the whole spices over medium heat, stirring constantly, until the cumin seeds darken and the mixture smells fragrant, about 30 seconds.⏱ 30sResultBloomed whole spices
30	Finely chopped white onionstep 12	Tip in the finely chopped onion.⏱ 10sResultBloomed whole spices and finely chopped white onion
31	—	Cook the onion over medium heat, stirring frequently, for 15 minutes until it is deeply golden and soft throughout.⏱ 15 minResultDeeply golden onion
32	Finely minced garlic and minced gingerstep 18	Add the minced garlic and ginger to the pan.⏱ 10sResultDeeply golden onion and finely minced garlic and minced ginger
33	—	Stir the garlic and ginger into the onion and cook for 2 minutes until the raw smell fades.⏱ 2 minResultFragrant garlic-ginger base
34	1 tsp	Add the ground coriander to the pan.⏱ 5sResultFragrant garlic-ginger base and ground coriander
35	1 tsp	Add the ground cumin.⏱ 5sResultFragrant garlic-ginger base and ground coriander and ground cumin
36	1 tsp	Add the Kashmiri red chilli powder.⏱ 5sResultFragrant garlic-ginger base and ground coriander mixture
37	—	Stir the ground spices into the onion mixture and cook for 1 minute, stirring constantly, until they smell toasty.⏱ 1 minResultSpiced onion masala
38	30 g	Add the tomato paste and stir it into the spiced onion.⏱ 10sResultSpiced onion masala and tomato paste
39	—	Cook the paste over medium heat, stirring constantly, for 2 minutes until it darkens and the oil begins to separate at the edges.⏱ 2 minResultDarkened tomato-spice paste
40	Roughly chopped plum tomatoesstep 20	Pour in the roughly chopped plum tomatoes with all their juices.⏱ 10sResultDarkened tomato-spice paste and roughly chopped plum tomatoes
41	—	Cook the tomatoes over medium heat, stirring and breaking them down with the spoon, for 10 minutes until the masala is thick and the oil rises to the surface.⏱ 10 minResultThick tomato masala
42	Tender dal and beansstep 9	Pour the tender dal and beans, along with their cooking liquid, into the tomato masala pan.⏱ 20sResultThick tomato masala and tender dal and beans
42	Thick tomato masalastep 41
43	2 tsp	Season with the salt and stir everything together.⏱ 10sResultBean and thick tomato masala mixture
44	—	Simmer uncovered over the lowest heat for 1 hour, stirring every 10 minutes and mashing some of the dal against the side of the pan to thicken the sauce naturally.⏱ 1 hrResultSlow-simmered dal makhani base
45	1 tsp	Sprinkle in the garam masala and stir it through.⏱ 10sResultSlow-simmered dal makhani base and garam masala
46	30 g	Add the butter in one piece.⏱ 5sResultSlow-simmered dal makhani base and garam masala and butter
47	100 ml	Pour in the double cream.⏱ 10sResultSlow-simmered dal makhani base and garam masala mixture
48	—	Stir the butter and cream into the dal over low heat for 5 minutes until they are fully absorbed and the sauce is glossy and rich.⏱ 5 minResultFinished dal makhani
Total Time		10 hr 54 min

Serving

Ladle the dal makhani into a warm serving bowl.
Scatter fresh coriander leaves over the top to finish. The bay leaf, cloves, black cardamom pods and cinnamon stick are there for flavour; don't eat them.

Nutrition

per serving

Estimated · pre-cooking · 92% ingredients covered

Nutrient	Per serving
	589kcal
	22g
	27g
	14g
	60g
	10g
	8g
	1,338mg

Ingredients0/22

Tools0/13

Recipe

Dal Makhani

Creamy black kidney beans simmered with plum tomatoes, cumin, and black cardamom in a rich, aromatic sauce. Serves 4.

What you’ll doYou will soak urad dal and kidney beans overnight, then boil and simmer them until completely soft. Meanwhile, you'll fry whole spices, cook onion until deeply golden, add garlic and ginger, then build a thick tomato masala. Finally you'll combine the dal with the masala and simmer gently for an hour, mashing some beans to thicken the sauce, before finishing with garam masala, butter and cream.

Serves4

Total10 hr 54 min

LevelMedium

Ingredients

Whole black urad dal250 g
Dried red kidney beans60 g
Water2,500 ml
White onion200 g
Garlic6 clove
Fresh ginger30 g
Plum tomatoes400 g
Neutral oil15 ml
Butter60 g
Cumin seeds1 tsp
Bay leaf2 piece
Cloves3 piece
Black cardamom pods1 piece
Cinnamon stick1 piece
Ground coriander1 tsp
Ground cumin1 tsp
Kashmiri chilli powder1 tsp
Tomato paste30 g
Salt2 tsp
Garam masala1 tsp
Double cream100 ml
Fresh coriander10 g

Tools

SpoonWork surfaceWhite onion bowl (small bowl)Garlic bowl (small bowl)Water saucepan (large heavy based saucepan)Dal makhani saucepan (large heavy based saucepan)Chef's knifeMedium bowlLarge bowlWooden spoonColanderPeelerLadleServing bowlChopping boardPan lid

Method

Tip the whole black urad dal into the large bowl.

10sLarge bowlWhole black urad dal · 250 g

Add the dried red kidney beans to the bowl with the dal.

10sLarge bowlDried red kidney beans · 60 g

Pour cold water over the dal and beans until they are well submerged.

15sLarge bowlWater · 1,000 ml

Leave the dal and beans to soak at room temperature for at least 8 hours or overnight.

8 hrLarge bowl

Tip the soaked dal and beans into the colander and drain away the soaking water.

Result · Soaked dal and kidney beans · used in step 7

20sColanderSoaked dal and kidney beans · step 4

Pour the fresh water into the large heavy-based saucepan.

10sWater saucepan (large heavy based saucepan)Water · 1,500 ml

Add the drained dal and kidney beans to the saucepan.

10sWater saucepan (large heavy based saucepan)Soaked dal and kidney beans · step 5

Bring the water to a vigorous boil over high heat and boil hard for 10 minutes, skimming off any foam that rises to the surface.

10 minWater saucepan (large heavy based saucepan)

Reduce the heat to low, partially cover the pan, and simmer gently for 1 hour 30 minutes, stirring occasionally, until the dal and kidney beans are completely soft and beginning to break down.

Result · Tender dal and beans · used in step 42

1 hr 30 minWater saucepan (large heavy based saucepan), Pan lid

Halve the onion and peel away the papery outer skin.

30sChopping board, Chefs knifeWhite onion · 200 g

Finely chop the peeled onion into small, even pieces.

1 minChopping board, Chefs knifePeeled onion · step 10

Sweep the finely chopped onion into the small bowl and set aside.

Result · Finely chopped white onion · used in step 30

10sWhite onion bowl (small bowl)Finely chopped white onion · step 11

Crush each garlic clove firmly with the flat of the knife to loosen the skin, then peel away the skin.

30sChopping board, Chefs knifeGarlic · 6 clove

Mince the peeled garlic cloves into a fine paste by rocking the knife back and forth over them.

40sChopping board, Chefs knifePeeled garlic cloves · step 13

Scrape the minced garlic into the second small bowl.

10sGarlic bowl (small bowl)Finely minced garlic · step 14

Scrape the skin off the ginger with the edge of a peeler.

20sChopping board, PeelerFresh ginger · 30 g

Mince the peeled ginger into a very fine paste by chopping repeatedly until almost smooth.

40sChopping board, Chefs knifePeeled fresh ginger · step 16

Scrape the minced ginger into the bowl with the garlic and stir them together.

Result · Finely minced garlic and minced ginger · used in step 32

10sGarlic bowl (small bowl)Minced ginger · step 17

Roughly chop the plum tomatoes into coarse chunks, keeping the juices.

1 minChopping board, Work surface, Chefs knifePlum tomatoes · 400 g

Scrape the chopped tomatoes and all their juices into the medium bowl.

Result · Roughly chopped plum tomatoes · used in step 40

10sMedium bowlRoughly chopped plum tomatoes · step 19

Pour the neutral oil into the second large heavy-based saucepan.

5sDal makhani saucepan (large heavy based saucepan)Neutral oil · 15 ml

Add the butter to the saucepan with the oil.

5sDal makhani saucepan (large heavy based saucepan)Butter · 30 g

Set the pan over medium heat and let the butter melt and begin to foam, swirling the pan once.

1 minDal makhani saucepan (large heavy based saucepan)

Add the cumin seeds to the hot fat.

5sDal makhani saucepan (large heavy based saucepan)Cumin seeds · 1 tsp

Drop in the bay leaves.

5sDal makhani saucepan (large heavy based saucepan)Bay leaf · 2 piece

Add the whole cloves.

5sDal makhani saucepan (large heavy based saucepan)Cloves · 3 piece

Add the black cardamom pod.

5sDal makhani saucepan (large heavy based saucepan)Black cardamom pods · 1 piece

Add the cinnamon stick.

5sDal makhani saucepan (large heavy based saucepan)Cinnamon stick · 1 piece

Fry the whole spices over medium heat, stirring constantly, until the cumin seeds darken and the mixture smells fragrant, about 30 seconds.

30sDal makhani saucepan (large heavy based saucepan)

Tip in the finely chopped onion.

10sDal makhani saucepan (large heavy based saucepan)Finely chopped white onion · step 12

Cook the onion over medium heat, stirring frequently, for 15 minutes until it is deeply golden and soft throughout.

15 minDal makhani saucepan (large heavy based saucepan), Wooden spoon

Add the minced garlic and ginger to the pan.

10sDal makhani saucepan (large heavy based saucepan)Finely minced garlic and minced ginger · step 18

Stir the garlic and ginger into the onion and cook for 2 minutes until the raw smell fades.

2 minDal makhani saucepan (large heavy based saucepan), Wooden spoon

Add the ground coriander to the pan.

5sDal makhani saucepan (large heavy based saucepan)Ground coriander · 1 tsp

Add the ground cumin.

5sDal makhani saucepan (large heavy based saucepan)Ground cumin · 1 tsp

Add the Kashmiri red chilli powder.

5sDal makhani saucepan (large heavy based saucepan)Kashmiri chilli powder · 1 tsp

Stir the ground spices into the onion mixture and cook for 1 minute, stirring constantly, until they smell toasty.

1 minDal makhani saucepan (large heavy based saucepan), Wooden spoon

Add the tomato paste and stir it into the spiced onion.

10sDal makhani saucepan (large heavy based saucepan)Tomato paste · 30 g

Cook the paste over medium heat, stirring constantly, for 2 minutes until it darkens and the oil begins to separate at the edges.

2 minDal makhani saucepan (large heavy based saucepan)

Pour in the roughly chopped plum tomatoes with all their juices.

10sDal makhani saucepan (large heavy based saucepan)Roughly chopped plum tomatoes · step 20

Cook the tomatoes over medium heat, stirring and breaking them down with the spoon, for 10 minutes until the masala is thick and the oil rises to the surface.

10 minDal makhani saucepan (large heavy based saucepan), Spoon

Pour the tender dal and beans, along with their cooking liquid, into the tomato masala pan.

20sDal makhani saucepan (large heavy based saucepan)Tender dal and beans · step 9Thick tomato masala · step 41

Season with the salt and stir everything together.

10sDal makhani saucepan (large heavy based saucepan)Salt · 2 tsp

Simmer uncovered over the lowest heat for 1 hour, stirring every 10 minutes and mashing some of the dal against the side of the pan to thicken the sauce naturally.

1 hrDal makhani saucepan (large heavy based saucepan)

Sprinkle in the garam masala and stir it through.

10sDal makhani saucepan (large heavy based saucepan)Garam masala · 1 tsp

Add the butter in one piece.

5sDal makhani saucepan (large heavy based saucepan)Butter · 30 g

Pour in the double cream.

10sDal makhani saucepan (large heavy based saucepan)Double cream · 100 ml

Stir the butter and cream into the dal over low heat for 5 minutes until they are fully absorbed and the sauce is glossy and rich.

5 minDal makhani saucepan (large heavy based saucepan), Wooden spoon

Ladle the dal makhani into a warm serving bowl.

30sServing bowl, LadleFinished dal makhani · step 48

Scatter fresh coriander leaves over the top to finish. The bay leaf, cloves, black cardamom pods and cinnamon stick are there for flavour; don't eat them.

Result · Dal Makhani

15sServing bowlFresh coriander · 10 g

Printed 7 October 2026