Daal Makhani with Ghee Tempering

⏱ 480 min · Serves 4

Rich, velvety and deeply satisfying, this classic Punjabi daal is slow-cooked until the black lentils are butter-soft, then finished with a luxurious ghee tempering of garlic, dried chillies and aromatic spices. It tastes even better the next day — if it lasts that long.

Per serving: 498 kcal · 18.0g protein · 48.0g carbs · 26.0g fat

Ingredients

• 250g whole black urad dal (black lentils), soaked overnight
• 50g kidney beans (rajma), soaked overnight
• 1.5 litres water
• 3 tbsp ghee (divided)
• 1 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced (divided)
• 1 tbsp fresh ginger, grated
• 2 medium tomatoes, blended to a purée
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp Kashmiri red chilli powder
• 1 tsp salt, or to taste
• 100ml double cream
• 2 dried red chillies
• 1/4 tsp asafoetida (hing)
• Fresh coriander, to garnish

Method

1. Drain the soaked urad dal and kidney beans. Place in a large heavy-based pot with 1.5 litres of fresh water. Bring to a boil, skim any foam, then pressure cook for 45 minutes (or simmer covered for 3–4 hours) until the lentils and beans are completely soft and beginning to break down.
2. Partially mash the cooked dal with the back of a spoon to give the gravy a creamy, thick consistency. Set aside.
3. Heat 1 tbsp ghee and the oil in a wide pan over medium heat. Add the diced onion and cook, stirring frequently, for 15–18 minutes until deeply golden.
4. Add 4 cloves of minced garlic and the grated ginger, stir-fry for 2 minutes until fragrant.
5. Pour in the blended tomato purée. Cook on medium-high heat, stirring often, for 10–12 minutes until the oil separates from the masala and it turns a deep brick red.
6. Add the coriander powder, turmeric, Kashmiri chilli powder, and salt. Stir well and cook for another 2 minutes.
7. Add the mashed dal to the masala. Stir to combine thoroughly, then reduce the heat to the lowest setting. Simmer uncovered, stirring every 20 minutes, for at least 2 hours to develop deep flavour — the longer the better. Add a splash of water if it becomes too thick.
8. Stir in the double cream and garam masala. Taste and adjust seasoning. Simmer for a further 10 minutes.
9. For the ghee tempering: heat the remaining 2 tbsp of ghee in a small pan over high heat until shimmering. Add the dried red chillies and let them splutter for 20 seconds. Add the remaining minced garlic clove and the asafoetida, sizzle for 30 seconds until golden and fragrant.
10. Immediately pour the sizzling ghee tempering over the dal. Stir gently to incorporate, garnish with fresh coriander and serve hot with naan or steamed basmati rice.