Dal makhani

Dal makhani

Dal makhani is a black dal, and this recipe from much-loved Babur restaurant in London’s Honor Oak is irresistibly good. Lentils are a great form of protein, and here they’re paired with plenty of spice, garlic, cream and butter to make them richly comforting. A good amount of ginger lifts the flavours.

Dal makhani

Lots of people find it hard to get excited about beans and pulses, but those people have probably never tasted dal makhani, one of the most delicious and indulgent recipes of northern India.

  • Serves icon Serves 4
  • Time icon 1-2 hours

Dal makhani is a black dal, and this recipe from much-loved Babur restaurant in London’s Honor Oak is irresistibly good. Lentils are a great form of protein, and here they’re paired with plenty of spice, garlic, cream and butter to make them richly comforting. A good amount of ginger lifts the flavours.

Lots of people find it hard to get excited about beans and pulses, but those people have probably never tasted dal makhani, one of the most delicious and indulgent recipes of northern India.

Nutrition: per serving

Calories
574kcals
Fat
40g (23g saturated)
Protein
17g
Carbohydrates
30g (5g sugars)
Fibre
13g
Salt
0.5g

Ingredients

  • 45g red kidney beans (rajma)
  • 210g whole black gram (urad dal)
  • 120g grated ginger
  • 1½ tbsp ghee
  • 1 tsp cumin seeds
  • 1 tbsp chopped garlic
  • 1 large tomato, finely chopped
  • 2 tsp red chilli powder
  • 1 tsp garam masala
  • 2 tsp nutmeg
  • 5 tbsp fresh cream, plus more to drizzle
  • 100g unsalted butter
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Method

  1. Put the kidney beans and urad dal in a bowl and cover with plenty of cold water. Cover and leave to soak overnight.
  2. Finely grate enough of the ginger to fill 1 tbsp, cut some of the ginger into fine matchsticks to garnish and finely chop the rest. Drain the beans and urad dal and put them in a pressure cooker with 600ml cold water, half the grated ginger and a pinch of salt. Cook over a medium heat for 1 hour 20 minutes. If you don’t have a pressure cooker, you can cook them in a (covered) saucepan but it’ll take at least 2½ hours (you might need a little extra water – keep an eye on it). They’re ready when they’re very soft and easy mashed.
  3. Once cooked, keep warm over a low heat. In a separate small saucepan, melt the ghee over a medium heat and add the cumin seeds. As soon as they crackle and darken slightly, add the remaining grated ginger and garlic, fry until golden, then add the finely chopped ginger and tomato. Cook for a few minutes, stirring, until the tomato has broken down into a pulp.
  4. Lightly mash the dal mixture until it’s thickened (but don’t purée it completely). Stir in the tomato mixture, then add the chilli powder, garam masala and nutmeg and cook for 10-12 minutes, stirring continuously.
  5. Add the cream and butter, mixing well until the butter has all melted. Season to taste with salt, then divide among bowls and drizzle with cream. Finish with the ginger matchsticks.

Nutrition

Calories
574kcals
Fat
40g (23g saturated)
Protein
17g
Carbohydrates
30g (5g sugars)
Fibre
13g
Salt
0.5g

delicious. tips

  1. You’ll need to start soaking the beans and lentils the day before you want to cook. The finished dal will keep, covered, in the fridge for up to 3 days.

Buy ingredients online

Recipe By

Babur Restaurant

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