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Dal Makhani
  • Prep
  • Total
  • Serving

Dal Makhani

Deeply comforting and rich in character, this Dal Makhani is finished with cream for a smooth, velvety texture and layered aromatic flavour. Slow-simmered and indulgent, it delivers the kind of depth and consistency that keeps it a standout on any menu.

 

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Recommended Products

We recommend you use these Saputo products for this dish!

Cream

Cream

Our coffee, whipping, and cooking creams come in a range of fat levels. And, because we know that space is at a premium in many restaurant kitchens, we offer a variety of carton sizes as well as foodservice bulk bags.

Butter

Butter

We offer a full range of butter, including goat butter. The majority of our butter items are available in convenient foodservice formats.

Ingredients

  • 1 cup Whole Black Lentils (Urad Sabut), dried

  • ¼ cup Kidney Beans (rajma), dried

  • 4–5 tbsp Salted Butter

  • 1 tbsp Neutral Oil

  • 1 tsp Cumin Seeds

  • 1 Small Onion, very finely grated

  • 1 tbsp Ginger‑Garlic Paste

  • ¾ cup Smooth Tomato Purée

  • 1 tsp Kashmiri Chili Powder

  • ¼ cup Dairyland Cream

  • ½ tsp Garam Masala

  • 1 tsp Kasuri Methi (Dried Fenugreek), crushed

  • Salt, to taste

  • Water, as needed

Directions

  1. Soak lentils and kidney beans together in plenty of water for at least 8 hours or overnight.
  2. Drain, rinse, and simmer gently for 2–3 hours, or until completely soft and easily mashable, skimming as needed.
  3. Lightly mash a portion of the lentils and reserve all cooking liquid.
  4. Heat oil and 2 tbsp butter on medium‑low heat.
  5. Add cumin seeds and let them bloom gently.
  6. Add grated onion with a pinch of salt.
  7. Cook slowly, stirring often, until soft and lightly golden (no browning).
  8. Add ginger and garlic paste, cook until the raw aroma disappears.
  9. Lower the heat and add tomato purée and Kashmiri chili powder.
  10. Cook for 12–15 minutes, stirring often, until thick, deep brick red, and the butter separates at the edges.
  11. Add cooked lentils and kidney beans with their liquid.
  12. Add hot water as needed for a loose, creamy consistency.
  13. Bring to a gentle simmer.
  14. Simmer uncovered on very low heat 45–60 minutes.
  15. Stir every few minutes, lightly mashing some lentils against the pot.
  16. Lower heat completely and stir in cream.
  17. Add garam masala and crushed kasuri methi.
  18. Finish with remaining butter and let it melt in.
  19. Rest for 10–15 minutes before serving.

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