Dal Makhani

Dal Makhani

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A rich, slow cooked North Indian classic made with whole black lentils and kidney beans, simmered for hours until velvety and deeply flavoured, then finished with butter and cream. A festive staple that only gets better with patience and a low, steady simmer. Cooked in the Cumin Co. Enamel Cast Iron No. 10 Dutch Oven, the heavy base holds a gentle heat for hours without scorching, letting the dal break down slowly into that signature creamy texture.

The cookware that makes it

Moringa (Green)
Moringa (Green)
4.8
No. 10 Enamel Cast Iron Dutch Oven (5L)
₹6,467 ₹9,199
Save 30%
all
all
4.9
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099
Save 32%
Okhli (Gray)
Okhli (Gray)
5.0
Mini Cocottes
₹1,546 ₹2,199
Save 30%

Time

Prep
15 min
Cook
90 min
Total
105 min

Ingredients

1 serving
  • 1.0

    cup whole black lentils (sabut urad dal), soaked overnight
  • 0.25

    cup red kidney beans (rajma), soaked overnight
  • 4.0

    cups water, plus more as needed

  • Salt, to taste
  • 3.0

    tbsp butter, plus extra for finishing
  • 1.0

    tbsp oil
  • 1.0

    tsp cumin (jeera) seeds
  • 1.0

    medium onion, finely chopped
  • 1.0

    tbsp ginger-garlic paste
  • 2.0

    medium tomatoes, pureed
  • 1.0

    tsp Kashmiri red chilli powder
  • 0.5

    tsp coriander (dhaniya) powder
  • 0.25

    tsp turmeric (haldi) powder
  • 0.5

    tsp garam masala
  • 0.25

    cup fresh cream, plus extra for garnish
  • 1.0

    tbsp fresh coriander, chopped

Method

  1. Drain the soaked lentils and kidney beans, then add to the Cumin Co. Enamel Cast Iron No. 10 Dutch Oven with 4 cups of water and salt.

  2. Bring to a boil, then lower the heat and simmer, covered, for 45 – 50 minutes, stirring occasionally and topping up water as needed, until the lentils and beans are completely soft and starting to break down.

  3. In a separate pan, heat butter and oil. Add cumin seeds and let them sizzle, then add onion and sauté until golden.

  4. Stir in ginger-garlic paste and cook for a minute until fragrant.

  5. Add the tomato puree, chilli powder, coriander powder, and turmeric. Cook for 6 – 8 minutes until the masala thickens and the raw aroma disappears.

  6. Pour this masala into the simmered dal, stirring to combine.

  7. Continue simmering on low heat for a further 30 minutes, stirring occasionally and mashing some of the lentils against the side of the pot with the Cumin Co. Silicone Spatula to help thicken the dal naturally. **

  8. Stir in garam masala and cream, mixing well. Simmer for a final 5 minutes.

  9. Finish with a knob of butter on top and garnish with fresh coriander.

    ** Because the Dutch oven distributes heat so evenly, the dal will thicken gradually without catching at the base — resist adding extra water too early, as dal makhani is meant to be thick and clingy, No.t soupy.

Serving suggestions

Serve hot with jeera rice, garlic naan, or steamed basmati rice , extra cream and butter served neatly in Cumin Co. Ceramic Mini Cocottes for guests to finish their own bowl.

Cumin Co. Expert Tip

The longer, slower the simmer, the better the dal, an hour on low heat breaks down the lentils naturally into a creamy texture that No. amount of cream or butter can fake if the dal is undercooked and rushed.

Cleaning & care guide

Allow the Cumin Co. Enamel Cast Iron No. 10 Dutch Oven to cool before cleaning, then soak briefly in warm water to loosen any thickened dal residue at the base. Use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub (Glimmer) for stubborn spots, preserving the enamel's glossy finish.