Dal Makhani

Dal Makhani

  • Rating:


1 1/2 cups black matpe beans
1/2 cup red kidney beans
2 tsp salt
2 tsp Indian chili powder
3 tbsp ghee
2 tsp cumin seed
1 large onion, chopped
1 head garlic, chopped
2 inches fresh ginger, chopped
2 cans diced tomatoes
3 tbsp tomato paste
1 tbsp garam masala
1 cup fresh cream
1/2 tsp Indian (blue) fenugreek powder


Cover the beans with about 2 inches of water and soak overnight.  Add the salt and chili powder to the water, bring to a boil and simmer very low for 2 – 3 hours, depending on the age of your beans.  You can start testing them for creaminess at about 2 hours.

In the meantime, heat the ghee in a large skillet, add the cumin seed and toast for about a minute.  Add the onion, garlic and ginger, then saute until the onion is soft and somewhat golden.  Add the tomatoes, paste and garam masala, then simmer for about 15-20 minutes, stirring occasionally.

Drain the beans when ready, reserving the cooking water.  Return the drained beans to the flame and add the tomato mixture, coarsely mashing and cooking the beans on very low flame for about 5 minutes.  Gradually stir in the reserved bean cooking liquid and simmer for about 15 minutes on a low flame, stirring occasionally.  Add the cream, then stir and simmer for an additional 5 minutes.  Stir in the fenugreek powder and serve with chapatis.