Indian

Dal Makhani

Name: Dal Makhani
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: 1 serving
Cuisine: Indian
Ingredients: 60 g whole black urad dal; 15 g dried red kidney beans; 600 ml water; 10 g butter; 0.5 tsp cumin seeds; 40 g onion; 2 cloves garlic; 2 tsp ginger; 1 green chilli; 100 g ripe tomatoes; 0.5 tsp Kashmiri chilli powder; 0.25 tsp garam masala; 0.5 tsp kasuri methi; 0.5 tsp salt; 1 tbsp double cream; 1 tbsp coriander leaves

Whole black urad lentils and a few kidney beans simmered slowly with ginger, garlic and tomato until creamy, then finished with butter, cream and crushed kasuri methi. A Punjabi classic that rewards long, gentle cooking.

Lunch & dinner Sides Under 400 kcal Under 20g carbs

120 min10 prep · 110 cookMedium218 kcalper serving

Method

Rinse 60 g of whole black urad dal and 15 g of kidney beans in several changes of cold water until the water runs clear, then cover generously with fresh cold water and soak overnight, at least 8 hours. The beans should swell to more than double. Drain and discard the soaking water.
Put the drained pulses in a heavy saucepan with 600 ml of water and 0.5 tsp of salt. Bring to the boil, skim off any froth, then cover and cook at the barest simmer for about 75 minutes, stirring every 15 minutes and adding a splash of hot water if it looks dry. The urad should smear easily between finger and thumb and the kidney beans be completely tender. Mash about a third of the pulses against the side of the pan with the back of a spoon.
Meanwhile, melt 10 g of butter in a wide pan over medium heat. Add 0.5 tsp of cumin seeds and let them sizzle and darken for 20 seconds, then add 40 g of finely chopped onion and fry for 6 minutes until soft and pale gold.