Dal Makhani Recipe (Mummy Special)

Tushar’s recipe is a hit at our office—next to parties, you only see this kind of excitement when Tushar opens his tiffin to reveal the mythic, the extraordinary, the unreal—a dal makhani for the ages. 

Ingredients for 4 servings 

• 1 cup dry whole black lentils (urad dal) – picked and rinsed 

• ¼ cup dry red kidney beans (rajma) – picked and rinsed 

• 6 cloves of fresh garlic – minced/divided 

• ½ inch piece fresh ginger (adrak) – minced 

• 2 fresh green chillies (hari mirch) – seeded and minced 

• 8 tbsp salted butter (makkhan) – 1 stick 

• 4 tbsp ghee 

• 2 tbsp tomato paste 

• ¼ cup heavy cream (malai) 

• 1 tsp cumin seeds (jeera) 

• ½ tsp fenugreek seeds (methi dana) 

• ½ tsp red chilli powder (lal mirchi) 

• ½ tsp garam masala 

• ⅛ tsp asafoetida (hing) 

• kosher salt (namak) to taste 

Preparation: 

1. Place picked/rinsed lentils and beans in a large bowl and add water until submerged by at least 1 inch of water. Allow them to soak at room temperature for at least 6-8 hours (soak overnight for better results). 

2. Place a medium/large, heavy-bottomed pan, wok, or kadahi over medium-high heat. 

3. Add 4 cups of water and bring to a boil. 

4. Drain and rinse lentils and beans. Add to the pan of boiling water along with 4 cloves of the minced garlic, ginger, green chiles, and salt to taste – stir the mix to combine. 

5. Leave the lentils and beans to cook for 20-30 minutes (stirring occasionally) or until slightly soft. 

6. Heat ghee in a separate large heavy bottomed-pan over medium heat. 

7. Once ghee is hot, add cumin and fenugreek seeds and fry until they crackle (approx. 40 seconds) 

8. Add remaining 2 cloves of minced garlic and sauté for 1-2 minutes or until garlic just begins to colour.  

9. Add asafoetida and tomato paste – continue to sauté for an additional minute. 

10. Transfer the cooked lentils/ beans to pan and bring back to a boil. Reduce to a simmer. 

11.  Stir in red chilli powder, butter, and cream 

12. Allow to simmer for 15 minutes. Stir in garam masala and continue to simmer for 5 minutes. 

13. Adjust seasoning and serve hot with a dollop of additional butter and a pinch of garam masala sprinkled over the top along with basmati rice or naan or as part of any Indian meal.