Dal Makhani
Black lentils and kidney beans slow-cooked with butter and cream.
- Time
- 135 min
- Serves
- 4
- Skill
- Medium
- Heat
- ●●●
- Diet
- Vegetarian
Pairing at a glance
The pairing logic
Earthy lentils and butter like a rustic, savoury partner; fruity reds or a smoky spirit work.
DRINK WITH THIS
Wine
Tignanello
Full-bodied dry red · Toscana IGT · 14.0%
Savoury, cherry-edged Sangiovese loves earthy lentils and tomato.
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Sula Rasa Shiraz
Full-bodied dry red · Nashik · 14.0%
Peppery, juicy red suits the spice and the butter.
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Catena Alta Malbec
Full-bodied dry red · Mendoza · 14.0%
Dark fruit and cocoa echo the lentils.
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Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 15 min · cook 120 min
- 1
Pressure-cook lentils and beans with salt until completely soft.
- 2
Sauté onion and ginger-garlic in butter, add tomato purée and spices; cook until oil separates.
- 3
Add the lentils with some cooking water and simmer on low for 45–60 minutes, mashing a few.
- 4
Stir in cream and kasuri methi and finish with a knob of butter.
Cook’s tipThe longer it simmers, the better. Many cooks leave it overnight and reheat.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.