Black lentils simmered overnight with butter and cream.
History
Dal makhani was developed at Moti Mahal in Delhi in the 1950s from the Punjabi dish of black lentils. The cooks added butter and cream and let it cook slowly overnight on the tandoor's dying embers.
Why it exists
The slow overnight cooking gives its creamy, smoky depth.
Ingredients
- Whole black lentils (urad)
- Rajma
- Butter
- Cream
- Tomatoes
- Ginger-garlic
- Kasuri methi
How it's made
- Soak urad and rajma overnight
- Boil until very soft
- Simmer with tomato puree and spices for hours
- Mash some of the lentils to thicken
- Finish with butter and cream
how to eat it
Serve & eat
With naan or rice.
Ratings & notes
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