Dal Makhani – Atul Kochhar's Family Recipe

Step 1: Prepare Lentils and Aromatics

Wash the black lentils and red kidney beans thoroughly. Slice the ginger (keeping the skin on for extra flavor) and cut the green chili in half.

Step 2: Cook the Lentils

Add the washed red kidney beans and black lentils to a pot. Pour in enough water to cover the lentils by at least one inch. Add the sliced ginger, green chili, and a pinch of salt. Place the pot on the stove and simmer for at least 90 minutes, or until the lentils are tender.

Step 3: Prepare Tempering Ingredients

While the lentils are simmering, chop the tomatoes and onions into small pieces.

Step 4: Start the Tempering (Tadka)

Heat cooking oil in a separate pan over medium heat. Once the oil is hot (just below smoking point), add the cumin seeds. They should crackle immediately. Then add the chopped onions and sauté until they turn golden brown.

Step 5: Add Powdered Spices and Tomatoes

Quickly add the coriander powder and red chili powder to the pan, stirring constantly to prevent burning. Immediately add the chopped tomatoes and cook until they start to disintegrate and the oil separates from the mixture, forming a thick paste.

Step 6: Combine Lentils with Tempering

Once the tomatoes have disintegrated, carefully scoop the cooked lentils (including their cooking water) from the pot into the tempering pan. Stir well to combine all the flavors. Do not drain the lentils.

Step 7: Final Simmer and Enrichment

Reduce the heat to low and let the dal simmer for another 30-45 minutes, allowing the flavors to meld and the dal to thicken to a nice creamy texture. Add the butter and single cream, stirring until fully incorporated.

Step 8: Add Final Aromatics and Serve

Stir in the garam masala. Grind the dried fenugreek leaves using a mortar and pestle or crush them between your palms, then sprinkle into the dal. Mix well. Serve the creamy Dal Makhani hot, ideally with naan or rice.

• Keep the skin on the ginger for extra flavor, but scrape it off if you prefer a smoother texture.

• When cooking lentils, ensure the water level is at least one inch above the lentils for proper simmering.

• Heat oil to just below its smoking point before adding whole spices to extract their essential oils.

• Add powdered spices quickly to the hot oil and immediately follow with other ingredients like tomatoes to prevent them from burning.

• Do not drain the water from the cooked lentils, as it contains valuable flavor and starch needed for the dal's consistency.

• Add garam masala and fenugreek leaves at the end of cooking to preserve their aromatic qualities.