This is my take on an Indian restaurant-style Dal Makhani (black lentil dal).
Chris first introduced me to this dish after eating it on one of his many business trips to India (before he started working on Kitchen Sanctuary full-time).
I remember the conversation we had about it he he called home. He’d come back from a dinner with colleagues and we must have spent 30 minutes on the phone, just talking about the food.
He started trying to recreate it back home, and it’s gone through a fair few iterations before we finally got to the the dish that reminded him of that memorable meal.
Of course, I never got to taste the original, but I’ve got to admit, this is a delicious dal – it’s the dish I always go back to for seconds (and sometimes thirds!) when we’re having curry night at home.
📋 Ingredients
The perfect dal makhani recipe has the following ingredients:
Black Lentils (Urad Dal) Red Kidney Beans Butter & Cream Onion Spices (ginger, garam masala, cumin, red chilli powder, salt & pepper) Tomatoes (I like to use tomato puree and passata for a smooth texture and punchy tomatoey taste)
The lentils
NOTE: I have tested this recipe with the smaller black beluga lentils and it also works if you’re struggling to find propper makhani lentils.
🔪 How to make this Dal Makhani Recipe
There a few key stages to making the perfect Dal Makhani: 👩🍳PRO TIP Use a potato masher to easily and quickly mash about half of the cooked kidney beans and black lentils. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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