1/2 cup red kidney beans, raw
1/2 cup chickpea lentils
1 cup black split lentils (skin-on)
1 stick unsalted butter (8 Tablespoons)
2 medium Roma tomatoes, pureed in a food processor with 1/2 cup heavy whipping cream
1/2 teaspoon ground cayenne
1 teaspoon cumin seeds, freshly ground
1/2 teaspoon garam masala
1 teaspoon salt, OR as needed
In a medium mixing bowl, add red kidney beans, chickpea lentils and black split lentils along with 4 cups water. Set aside and let it soak for 12 hours.
Discard water from the lentils and set aside.
In a 3 qt sauce pot, add 4 cups water and soaked lentils. Bring to a boil over medium heat.
Remove scum as it collects on top of the lentils. Reduce heat to medium low. Cook for 2 hours, stir every half an hour. Lentils should be cooked by now.
- Add cream and tomato puree to the lentils, adjust salt. Cook covered for 15 minutes.
Finally, add the spice blend and butter. Stir to combine. Cook for 5 minutes. Dal Makhani is ready to be served.
Note: Dal Makhani can be refrigerated for up to 3 days in the refrigerator.
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