Ingredients
Lentils and Beans
Spices
To Finish
Method
A rich and creamy North Indian lentil curry made with black lentils and kidney beans, slow-cooked with tomatoes, spices, butter and cream for a luxurious texture and deep flavour.
Step 1: Soak the Lentils and Beans
Place the black lentils and kidney beans in a large bowl.
Cover generously with cold water.
Soak for at least 8 hours or overnight.
Drain and rinse thoroughly before cooking.
Step 2: Cook the Lentils and Beans
Add the soaked lentils and kidney beans to a large saucepan.
Pour in 1.5 litres water.
Bring to the boil.
Reduce the heat and simmer for 60 to 90 minutes until very tender.
Stir occasionally and add a little extra water if required.
Lightly mash some of the lentils with the back of a spoon to create a creamy texture.
Step 3: Cook the Onion
Heat the vegetable oil in a large saucepan over medium heat.
Add the diced onion.
Cook for 8 to 10 minutes, stirring regularly, until softened and golden.
Step 4: Add Garlic and Ginger
Add the garlic and ginger.
Cook for 1 minute, stirring continuously, until fragrant.
Step 5: Add Tomatoes and Spices
Stir in the tomato purée.
Cook for 1 minute.
Add the chopped tomatoes.
Add the ground cumin, ground coriander, Kashmiri chilli powder and turmeric.
Cook for 5 to 7 minutes until the tomatoes have softened and the mixture thickens.
Step 6: Combine Everything
Add the cooked lentils and kidney beans, along with any remaining cooking liquid.
Stir well to combine.
Add the salt.
Bring to a gentle simmer.
Step 7: Slow Cook
Cook over low heat for 30 to 40 minutes.
Stir regularly to prevent sticking.
If the curry becomes too thick, add a little hot water.
The finished texture should be creamy and rich.
Step 8: Finish the Dal Makhani
Stir in the butter until melted.
Add the garam masala.
Stir in the double cream.
Simmer for 5 minutes.
Add the fresh coriander.
Step 9: Serve
Taste and adjust seasoning if required.
Serve hot with naan bread, chapatis or basmati rice.
Serving Suggestions
Butter naan
Garlic naan
Steamed basmati rice
Jeera rice
Onion salad
Mango chutney
