‹
№ 687 · Indian ·Punjabi

Dal Makhani (Punjabi Black Lentil and Kidney Bean Curry)

Tempo
1h 30
Picante
Calor 1 de 5
Dificuldade
Médio
Rende
6porções

Ingredientes

Lentils and beans (soak overnight, this is non-negotiable)
200g urad dal sabut (whole black gram lentils — Mundo Verde, Indian groceries, or order online "urad dal black whole") *(genuinely irreplaceable — black urad gives dal makhani its signature dark, creamy texture. If you absolutely can't find it: 200g lentilha verde (green lentils) + 80g feijão preto cooked separately approximates the look but not the texture. Worth ordering online.)*
80g rajma (red kidney beans — Mundo Verde, supermercados maiores, or substitute regular feijão vermelho)
Soak both together in 1.5 L cold water for 8-12 hours
Cook
4 tbsp
ghee (or 2 tbsp ghee + 2 tbsp neutral oil)
2
medium onions, finely diced
2 tbsp
ginger-garlic paste (or 1 tbsp each grated)
2
medium tomatoes, finely chopped (or 200g passata)
2 tbsp
tomato paste
1 tbsp
ground cumin
1 tbsp
ground coriander
1 tsp
turmeric
½-1 tsp Kashmiri chile powder (or paprika doce + ¼ tsp Cepera Extra Forte)
4
green cardamom pods, lightly bruised
2
black cardamom pods (substitute 2 extra green if not available)
1
cinnamon stick
4
cloves
2
bay leaves
1½ tsp
salt, to start (adjust at end)
The makhani finish (this is what makes it makhani — "buttery")
4 tbsp
unsalted butter (in addition to the cooking ghee)
100ml heavy cream (creme de leite fresco) + 2 tbsp more for swirling on top at table
1 tsp
dried fenugreek leaves (kasoori methi — Indian groceries; if not available, ½ tsp dried fenugreek seed crushed)
1 tsp
garam masala (added at the very end)
To serve
Naan (or roti, or basmati rice)
A small bowl of plain yogurt
Fresh coriander, chopped
Sliced raw red onion + lemon wedges (the standard Punjabi side)

Modo de preparo

Dal Makhani

The signature dish of Punjab — whole black urad lentils and red kidney beans, slow-cooked overnight in tandoor-warmed pots, finished with butter and cream until the lentils break down into a luxuriously thick, deeply savory dal. Bukhara restaurant in Delhi is famous for cooking it 24 hours; their version costs $40 a portion. The pressure cooker makes a version 90% of the way there in 90 minutes, and the result is one of the great vegetarian dishes on earth.

Heat: 1/5. Aromatic warmth from ginger, cumin, garam masala. A pinch of chile for character, not heat.

Tame it

Already mild (1/5). To go to 0:

  • Skip the Kashmiri chile, replace with extra paprika doce
  • Skip black cardamom (it's intense rather than hot)

Serving

Hot naan torn and dipped, a wedge of fresh lime on the side, raw onion rings dressed with chaat masala, and cold lassi. This is a meal in itself; doesn't need a meat dish alongside.

Notes

  • Soak overnight. Black urad without soak takes 2x longer and never reaches the right creamy texture. Worth the planning.
  • The double cook + slow simmer finish is what makes this dal makhani and not just lentil curry. The tandoor traditionally does the slow simmer; here, the lid-off finish on simmer mode (step 10-11) replicates the smoke-and-time effect partially.
  • Smoke trick (advanced): for an authentic touch, hold a piece of charcoal over a flame with tongs until red-hot. Place a small steel bowl on top of the dal, drop the charcoal in, drizzle a teaspoon of ghee over it (it'll smoke), cover the pot for 60 seconds. Removes the bowl. This is dhungar and gives the smoky-tandoor edge that restaurants use.
  • Better the next day. Dal makhani is one of the few dishes I'd intentionally make a day ahead.
  • Freezes brilliantly. Portion in 500ml containers; reheat with a splash of water and an extra knob of butter.
  • Don't skimp on cream and butter. Light versions exist; they're not dal makhani. They're "vegetarian lentil dish."
  • Wine: a chilled lager. Wine is hard with this dish; a Gewürztraminer is the only one I'd recommend.