Heritage Dal Makhani

Bring the rich, velvety comfort of North Indian fine dining to your table with our Heritage Dal Makhani.

A true labor of love, this iconic black lentil dish owes its luxurious texture to slow simmering and its unforgettable flavor to the perfect blend of spices. Infused with a smoky warmth and finished with a touch of cream, this Dal Makhani is proof that patience and premium ingredients create absolute culinary magic.

The Ingredients

The Base:

• 1 cup whole black urad dal (black gram), soaked overnight
• 1/4 cup rajma (red kidney beans), soaked overnight
• 1 cup tomato puree
• 1 tbsp ginger-garlic paste
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• Salt to taste

The BanyanTree Flavour Profile: (Click the ingredients below to shop our premium spices used in this recipe!)

• 1 tsp BanyanTree Foods Kashmiri Chilli Powder (for that signature deep red hue and mild warmth)
• 1 tsp BanyanTree Foods Garam Masala
• 1 tbsp BanyanTree Foods Kasuri Methi (crushed dried fenugreek leaves)

The Method

Step 1: The Perfect Boil
Rinse the soaked dal and rajma thoroughly. Transfer to a pressure cooker with 4 cups of water and a pinch of salt. Cook until completely soft and easily mashable (usually 15-20 minutes after the first whistle on low heat).

Step 2: Build the Rich Masala
In a heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the ginger-garlic paste and sauté until fragrant. Pour in the tomato puree, followed immediately by the BanyanTree Kashmiri Chilli Powder. Cook until the oil begins to separate from the sides of the pan.

Step 3: The Slow Simmer
Add the cooked dal and rajma along with their cooking water into the pot. Lightly mash a few lentils with the back of your spoon against the pot to naturally thicken the gravy. Bring to a gentle boil, then lower the heat and let it simmer uncovered for at least 30-40 minutes. Stir occasionally to prevent sticking.

Step 4: The Velvet Finish
As the dal thickens and becomes creamy, stir in the BanyanTree Garam Masala and the crushed BanyanTree Kasuri Methi. Pour in the heavy cream and the remaining tablespoon of butter. Simmer for a final 5 minutes.

Step 5: Serve and Enjoy
Serve piping hot with freshly baked naan or jeera rice, garnished with a final swirl of cream.

Chef's Tip: The secret to restaurant-style Dal Makhani is time and the finishing touch of BanyanTree Kasuri Methi. Rubbing the dried leaves between your palms before adding them releases their essential oils, transforming a good dal into a masterpiece.