Dal Makhani (Restaurant Style)

overnight soak + 2 hrs 15 minServes 4

Creamy black lentil curry with kidney beans, tomatoes, cream, and charcoal smoke; slow-cooked until rich and velvety.

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prepSoak urad dal and rajma overnight in water; drain and rinse well before cooking.

200 g urad dal (Indian black lentils)

Pressure cook dal & rajma 10 whistles

Mash cooked dal, pour with stock & 1 cup water

Simmer on low, stir often, 60 min until thick

Add ½–1 cup hot water, simmer 30 min more

Crush kasuri methi, stir in with cream, 6–8 min

Stir in butter, taste & adjust seasoning

Place charcoal on foil over dal, pour ghee, cover & smoke 3–4 min

Garnish with butter or cream, serve with rice or naan

55 g rajma (red kidney beans)

30 ml ghee (or oil)

Heat ghee, sizzle whole spices 1 min

Sauté onions until golden, 7 min

Stir in ginger garlic paste, 1 min

Add tomato puree, cook 3–4 min

Stir in chili powder, garam masala & salt, 4–5 min

1 bay leaf, 2 green cardamom, 1 black cardamom

42 g unsalted butter

65 g onions, finely chopped

18 g ginger garlic paste

220 g tomato puree

¾ to 1½ teaspoon Kashmiri red chili powder

1 teaspoon garam masala

1 teaspoon sea salt

480 ml hot water

1 tablespoon kasuri methi (dried fenugreek leaves, optional)

¼ to ⅓ cup / 60 to 80 ml heavy cream

¼ teaspoon ghee (for charcoal smoking)

1 to 2 inch piece natural wood charcoal

Burn charcoal until red-hot, 3–4 min

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