Dal Makhani
Inspired by techniques from Serious Eats and NYT Cooking.
Whole urad and kidney beans simmered with tomato, ginger and garlic, enriched with cream and butter, topped with crisp onion tarka.
Always check the labels of the products you use.
Method
- 1
Soak. Cover the urad and kidney beans with plenty of water and soak overnight, then drain.
- 2
Boil. Boil the kidney beans hard in the 1700 ml water for a full 10 min.
- 3
Simmer. Add the urad, passata, ginger, garlic, cayenne and salt, cover and simmer gently 1½-2 h, stirring now and then and adding water if it gets thick, until the beans are soft and bursting.
- 4
Enrich. Mash about a third of the beans, stir in the cream, garam masala and butter and simmer 10-15 min more until thick and velvety.
- 5
Tarka. Fry the onion in the ghee 5-7 min until crisp and red-gold, then stir in the paprika off the heat.
- 6
Serve. Spoon the tarka over the dal, swirl with cream and scatter with coriander.
Storage
Keep covered in the fridge for up to 3 days; reheat with water until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- large heavy saucepan with lid
- potato masher
- small frying pan
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 300 kcal |
| Protein | 11 g |
| Carbohydrate | 27.4 g |
| of which sugars | 2.8 g |
| of which free sugars | 0 g |
| Fat | 17.4 g |
| of which saturates | 10.5 g |
| Fibre | 8.2 g |
| Salt | 1.25 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
