Ingredients
- •1 cup whole black urad dal (black lentils), soaked overnight
- •¼ cup red kidney beans (rajma), soaked overnight
- •4 cups water
- •1 tsp kosher salt
- •For tarka (tempering):
- •4 tbsp unsalted butter
- •1 tbsp neutral oil
- •1 large onion, finely diced
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 green chilies, slit lengthwise
- •1 can (14 oz) crushed tomatoes
- •1 tbsp kashmiri chili powder (or paprika)
- •1 tsp ground cumin
- •1 tsp garam masala
- •½ tsp ground turmeric
- •½ cup heavy cream
- •2 tbsp unsalted butter (for finishing)
- •Fresh cilantro and cream drizzle for garnish
- •Steamed basmati rice or warm naan for serving
Instructions
Drain the soaked dal and kidney beans. Rinse thoroughly.
Place dal and beans in a large mason jar or vacuum-seal bag with 4 cups water and salt.
If using a jar, fill only 3/4 full to allow expansion. If using a bag, leave room and seal carefully.
Preheat sous vide bath to 194°F (90°C).
Submerge and cook for 6 h until dal is completely tender and beginning to break down.
About 30 min before serving, make the tarka. Heat 4 tablespoons butter and oil in a large saucepan over medium heat.
Add diced onion and cook 8–10 min until golden brown.
Add garlic, ginger, and slit green chilies. Cook 2 min until fragrant.
Add crushed tomatoes, chili powder, cumin, and turmeric. Simmer 10 min until the oil separates from the masala.
When dal is done, carefully pour the cooked dal and its liquid into the tarka saucepan.
Stir to combine and simmer over medium-low heat for 10 min, mashing some dal against the side of the pot for creaminess.
Stir in heavy cream and finishing butter. Simmer 5 more minutes until the dal is thick, creamy, and rich.
Stir in garam masala and taste for salt.
Serve over steamed basmati rice or with warm naan, drizzled with cream and showered with fresh cilantro.
Notes
- •Whole urad dal (not split) is essential — it's what gives dal makhani its distinctive creamy-but-textured quality
- •The 6-hour sous vide replaces the traditional 8+ hours of stovetop stirring
- •Mashing some dal against the pot wall while simmering creates the signature two-texture creaminess
- •This dal tastes even better the next day; the cream and butter meld further overnight