Dal makhani
Whole black lentils and kidney beans, simmered for hours with butter, tomato and cream until thick and velvety.
What makes it dal makhani
- Whole black urad lentils, with some kidney beans.
- Hours of slow simmering.
- Butter and cream at the end.
Where it comes from
Descended from the everyday black dal of Punjabi villages — maa ki dal — enriched with butter and cream in the same Delhi kitchens that gave us butter chicken. Its secret is time: the longer it cooks, the creamier it gets.
Be the first here
Start your own dal makhaniNo one here has made dal makhani yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
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