Dal Makhani
A creamy lentil curry made with slow-cooked legumes, tomato, and warm spices, finished with butter and cream. Simmered until thick and rich, served warm.
Ingredients
Method
If using dried beans or lentils, soak overnight and drain. Mince garlic and ginger; dice onion.
Heat ghee in a large pot over medium heat. Add onion and cook 5 minutes until softened.
Stir in garlic and ginger; cook 1 minute until fragrant.
Add garam masala, cumin, coriander, and turmeric. Stir constantly for 30 seconds to bloom the spices.
Add drained beans or lentils, canned tomatoes, and vegetable broth. Bring to a boil.
Reduce heat to low, cover, and simmer 60–75 minutes (until beans are very tender and start to break down). Stir occasionally.
Use a potato masher or immersion blender to partially mash the mixture, leaving some whole beans for texture.
Stir in cream and remaining ghee. Simmer gently 5 more minutes without boiling. Taste and adjust salt.
Ladle into bowls and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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