Recipe Index

Ingredients

• 7oz dried black urid dal
• 3½oz dried red kidney beans, soaked overnight
• 3 tbsp ghee
• pinch asafoetida
• 1 bird’s-eye chilli, slit lengthwise
• 1 tsp cumin seeds
• 6 garlic cloves, finely chopped
• 9oz onions, finely chopped
• 7¾oz fresh tomatoes, finely chopped
• 4 tbsp tomato purée
• ¾in fresh root ginger, peeled and finely chopped
• 1 tsp Kashmiri chilli powder (or mild chilli powder)
• 1 tsp garam masala powder
• 2¾fl oz double cream
• salt
• naan bread, to serve
• 2 tbsp butter
• 5 garlic cloves, finely chopped
• ½ tsp Kashmiri chilli powder
• 2 tbsp fresh coriander leaves, finely chopped

Method

1. Tip the dried black urid dal and the overnight-soaked kidney beans into a large saucepan with 1¾ qt water, boil them hard for 10 minutes, then simmer for 1 hour 45 minutes until completely soft, stirring often.
2. Mash the cooked dal and beans roughly with a potato masher and set the pan aside.
3. Heat the ghee in a second large saucepan over medium heat and fry the asafoetida, slit bird's-eye chilli and cumin seeds for a few seconds.
4. Add the first lot of finely chopped garlic to the spiced ghee for 20 seconds, then add the finely chopped onions and fry them for 10 to 12 minutes until soft.
5. Stir the finely chopped fresh tomatoes into the onions and cook them for 5 minutes, then mix in the tomato purée for another minute.
6. Add the chopped ginger and the first teaspoon of Kashmiri chilli powder and fry the mixture for 1 minute more.
7. Pour the mashed dal and beans into the tomato pan, season with salt, add 1¾ cups water, and simmer everything gently for 20 minutes, stirring often so the dal does not catch on the bottom.
8. Stir the garam masala powder and double cream through the dal makhani and turn the heat off.
9. Melt the butter in a small frying pan over low heat, fry the second lot of chopped garlic in it for 1 minute, add the remaining 1/2 tsp. Kashmiri chilli powder, and take the pan straight off the heat.
10. Stir the chopped coriander into the garlic chilli butter, pour it over the dal makhani, and serve the dal warm with naan bread.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data