Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Beans
Base
Finish
Equipment
Large saucepan; heavy pan; sieve; spoon.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Soak · About 480 min
- Rinse 180 g whole urad dal and 50 g dried kidney beans. Soak in plenty of water for at least 8 hours; drain and rinse.
Boil and simmer · About 100 min
- Add the soaked beans to 1800 ml water for cooking. Boil vigorously for 30 minutes, then simmer gently for 60–80 minutes until completely soft. Add boiling water as needed.
Check: Do not cook raw kidney beans only in a slow cooker. They must be properly boiled.
Cook the base · About 15 min
- Melt 30 g butter; cook 150 g onion, finely chopped for 7 minutes. Add 15 g ginger-garlic paste for 1 minute; add 300 g tomato puree, 1 tsp chili powder, 1 tsp ground cumin and ¾ tsp salt. Cook for 7 minutes.
Combine and simmer · About 40 min
- Add the soft beans and enough cooking liquid for a flowing sauce. Maintain a gentle simmer for 30–40 minutes and stir the dal frequently. Crush a few beans.
Finish · About 3 min
- Stir in 80 ml cream and crushed 1 tsp dried fenugreek leaves; warm for 2–3 minutes.
Check: The dal is creamy and the beans crush easily.
Tips
- Allow extra time for old dried beans.
- Never taste undercooked kidney beans.
Substitutions
- Use canned, cooked kidney beans added after the urad softens; the kidney-bean boiling stage is then unnecessary.
- Use coconut cream and oil for a dairy-free version.
Storage
- Get perishable Dal makhani into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Dal makhani within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Dal makhani to 74°C / 165°F, stirring or turning it for even heating. When Dal makhani is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Dal makhani includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Dal makhani becomes softer in storage.
Make ahead
- Soak beans the evening before cooking.
- Cook the full dal one day ahead; chill promptly and reheat gently.
FAQ
Why boil kidney beans vigorously?
Raw kidney beans contain a natural toxin. Proper boiling makes them safe.
Can I use split urad dal?
It softens faster and makes a different texture. This recipe uses whole urad.
Why does it stick?
Thick dal catches on the bottom. Use a heavy pan and stir during the long simmer.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
