Dal makhani — the slow, buttery Punjabi classic
Serves 4 · Prep 15 min · Cook 2 h (hands-off 1 h 45)
Rich, slow-cooked dal makhani with whole urad and rajma, tempered in ghee and cream. Full ingredient list from Rutherford stock.
Pantry list
- Whole black urad dal 200 g
- Rajma (red kidney beans) 60 g
- Cow ghee 2 tbsp
- Kasuri methi 1 tsp
- Everest garam masala ½ tsp
- Kashmiri chilli powder 1 tsp
- Cumin seeds 1 tsp
- Fresh ginger, garlic, green chilli
- Ripe tomatoes or tomato purée
- Fresh cream · butter
Add-all-to-cart arrives with the product catalogue.
Method
Soak dal + rajma overnight. Pressure-cook with salt + a knob of ginger to soft. Bloom ghee, cumin, ginger-garlic-chilli paste; add tomato until it splits oil. Add spices, dal, rajma with cook water; simmer low 60–90 min, stirring often. Finish with cream, butter, crushed kasuri methi. Serve with basmati and naan.