Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Dal Makhani
Print RecipeInstructions
- Soak
Rinse urad and rajma. Soak in plenty of water 8 hours, then discard soaking water. - Boil beans
Put both in a large pot with 1.5 litres fresh water. Bring to a vigorous boil for at least 30 minutes before reducing heat. - Cook tender
Add salt and simmer covered 45–60 minutes until beans are completely tender, adding hot water as needed. - Make base
Melt butter in another pan. Cook ginger garlic paste 1 minute, add tomatoes and chilli and cook 10 minutes. - Slow simmer
Combine with the dal. Simmer 20–30 minutes, stirring and lightly mashing some beans. Add water to keep it creamy. - Finish
Stir in cream and garam masala. Simmer gently 5 minutes. Taste and adjust salt.
Expert Tips & Notes
Do not cook raw kidney beans solely in a slow cooker. The initial vigorous boil is important. The dal thickens as it cools; loosen with hot water when reheating.
Frequently Asked Questions
Can I use canned kidney beans?
Yes. Add drained cooked beans after the urad is tender.
Can this be frozen?
Freeze cooled portions for up to 2–3 months; thaw in the fridge and reheat thoroughly.
Food images are AI-generated illustrations.
