Everyday Kitchen

Indian · Dinner

Dal makhani

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Gluten-free · High-protein

Slowly simmer whole urad dal and kidney beans, then add tomato, butter and cream. The dry beans must be soaked and boiled safely.

Prep
20 min
Cook
150 min
Soak, marinate, rise or chill
480 min
Total
650 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of dal makhani
Representative photograph of dal makhani. This photograph is not a result of testing this draft. Photo credit and licence
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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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Beans

Base

Finish

Equipment

Large saucepan; heavy pan; sieve; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak · About 480 min

  1. 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

  1. 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

  1. 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

  1. Add the soft beans and enough cooking liquid for a flowing sauce. Simmer gently for 30–40 minutes, stirring often. Crush a few beans.

Finish · About 3 min

  1. 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

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after 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 draft 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

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