24-hour Dal Makhani November 17 2013

Dal Makhani is usually cooked overnight in a tandoor (clay oven) when after a full day's of heat for baking naan, meat etc. the tandoor is cooling down overnight. At homes, we do not have this luxury, and hence Dal Makhani is cooked over gas stove on low heat for a couple of hours, it may seem long but its worth the effort.

Serves: 8

1/2 cup red kidney beans, raw
1/2 cup chickpea lentils
1 cup black split lentils (skin-on)
1 cup whole milk
1 stick unsalted butter (8 Tablespoons)
2 medium Roma tomatoes, pureed in a food processor with 1/2 cup heavy whipping cream
Spice blend
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 3 hours, stir every half an hour. Lentils should be cooked by now.
  • Heat whole milk and mix in ground spices with the whole milk, make sure there are no lumps. Pour this mixture into the lentils and cook for additional one hour.
  • Add butter, cream and tomato puree mixture and adjust salt. Cook for 15 minutes. Serve.
Note: Dal Makhani can be refrigerated for upto 3 days in the refrigerator.