IFN Recipe

Dal Makhani

50 min 4 servings Vegetarian North Indian

Silky black lentils and rajma simmer low and slow until the gravy turns glossy, rich, and deeply comforting.

1 cup whole urad dal (soaked overnight)

1/4 cup rajma (soaked overnight)

2 tbsp butter

1/2 cup cream

1 cup tomato puree

1 tbsp ginger-garlic paste

1 tsp garam masala

Salt to taste

Pressure cook the soaked urad dal and rajma until very soft.

Melt butter in a heavy pan and cook ginger-garlic paste until aromatic.

Add tomato puree and simmer until the raw flavour cooks away.

Stir in the cooked lentils with some cooking liquid and simmer slowly.

Season with garam masala and salt, then finish with cream.

Cook on low heat until the dal becomes thick, glossy, and restaurant-style rich.

Pro Tip

The longer the final simmer, the better the texture. Add hot water in splashes to keep the dal loose while it cooks down.

PRO

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