One Pan Dishes · Curries
Dal Makhani
Creamy, slow-simmered lentils finished with butter and warm spices for a rich, comforting curry. A protein-packed vegetarian staple that's worth the extra ingredients.
By Sai Balaji·PREP 10 MINUTES + OVERNIGHT SOAKING·COOK 25 MINUTES·SERVES 4
Watch it made
Ingredients
- black gram (whole urad dal)½ cup
- kidney beans (rajma)½ cup
- oil5 tbsp
- butter1 tbsp
- bay leaves2
- cinnamon stick½
- cumin seeds1 tsp
- cloves3
- cardamom pods2
- green chilies, slit4
- red onion, chopped1
- regular onion, chopped1
- small tomatoes, chopped3
- ginger-garlic paste1 tbsp
- salt1 tsp
- turmeric1 tsp
- coriander powder½ tbsp
- Kashmiri chili powder1 tbsp
- cumin powder1 tsp
- garam masala1 tsp
- dried fenugreek leaves (kasthoori methi)3 tbsp
- Water, as needed
- Rice or flatbread, for serving
Instructions
- 1Soak the beans: Add ½ cup black gram and ½ cup kidney beans to a bowl and cover generously with water. Soak overnight.
- 2Pressure cook: The next day, transfer the soaked beans to an Instant Pot without draining the soaking water. Pressure cook for 12 minutes, then set aside.
- 3Prepare the aromatics: While the beans cook, chop 1 red onion, 1 regular onion, and 3 small tomatoes.
- 4Bloom the spices: Heat 5 tbsp oil and 1 tbsp butter in a pan over medium-high heat. Add 2 bay leaves, ½ cinnamon stick, 1 tsp cumin seeds, 3 cloves, 2 cardamom pods, and 4 slit green chilies. Cook briefly until fragrant.
- 5Cook the onions: Add the chopped onions and 1 tbsp ginger-garlic paste. Cook until the onions begin to soften.
- 6Add the tomatoes and spices: Add the chopped tomatoes, 1 tsp salt, 1 tsp turmeric, ½ tbsp coriander powder, 1 tbsp Kashmiri chili powder, 1 tsp cumin powder, and 1 tsp garam masala. Mix well.
- 7Cook the masala: Cover the pan and cook for about 10 minutes, allowing the onions and tomatoes to soften and the spices to develop.
- 8Add the beans: Add the cooked black gram and kidney beans along with their cooking liquid. Stir well and cook for another 2 minutes.
- 9Finish: Add 3 tbsp dried fenugreek leaves and mix thoroughly. Let the dal cook briefly until everything is well combined and creamy.
- 10Serve: Serve hot with rice or flatbread.