Recipe: This Buttery Dal Makhani Should Be a Staple in Your Curry Rotation

Dal makhani – a lush, buttery lentil curry – is found on menus at Indian restaurants across the world. But cookbook author and teacher Sarina Kamini calls it a “sometimes dish”. “This isn’t a dish on our regular family roster,” she writes in her new cookbook What We Call Masala. “And I can safely say that this is pretty much true of any family across India’s regions.”

Its richness makes it a special-occasion meal, often ordered out rather than made at home. But when you do make it from scratch – soaking the lentils and beans overnight, slowly simmering them with ghee, butter and cream – it delivers an extraordinary depth of flavour and comfort.

Dal makhani

Serves 8
Preparation time: 15 minutes (plus 24 hours soaking time for legumes)
Cooking time: 2 hours

Ingredients

¾ cup (150g) urad dal (black lentils)
¼ cup (50g) rajma (red kidney beans)
Plenty of cold water, for soaking
40g salted butter
40g ghee
1 onion, finely chopped
1 tbsp crushed garlic
1 tbsp finely grated fresh ginger
½ cup tomato paste (concentrated purée)
1½ cups (375ml) water, for simmering

If using a pressure cooker
3 cups (750ml) water
2tsp fine white sea salt

Masala
2 tsp fleur de sel
1 tsp Kashmiri chilli powder
1 tsp garam masala

To finish
20g salted butter
¼ cup (125ml) pouring cream
½ tsp red chilli powder (optional)

Method

Soak the urad dal and rajma in separate bowls filled with cold water for 24 hours or overnight.

If using a pressure cooker, drain and place the soaked legumes in the pressure cooker with the water and salt. Set over high heat until three to four whistles emit from the cooker. Reduce to medium and cook for another 15–20 minutes. Let the pressure release naturally. The lentils and beans should be soft enough to mash while still holding their shape. If they aren’t, return to the pressure cooker for a little longer.

Alternatively, boil the legumes in a large saucepan or slow cooker for about 90 minutes until tender, then mash.

For the main cook, melt the butter and ghee in a heavy-based saucepan over medium heat. Add the onion and saute for 5–7 minutes until translucent. Stir in the garlic and ginger and cook for another 2–3 minutes. Add the tomato paste and cook for 2–3 minutes, then add the masala.

Add the mashed lentil and bean mixture. Reduce the heat and simmer, stirring in the water in three stages, allowing it to absorb between additions. Stir regularly to develop a rich, creamy texture.

To finish, stir in the final butter, cream and chilli (if using). Serve hot with basmati rice and a simple vegetable sabji.

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This is an edited extract featuring images and text from What We Call Masala by Sarina Kamini, photography by Patricia Niven. Murdoch Books RRP $49.99.