Dal Makhani

Ingredients

• 1 cup whole black lentils (urad dal whole)
• ¼ cup kidney beans
• 6 cup water
• 3 tbsp ghee or unsalted butter
• 1 medium onion
• 1½ tbsp ginger-garlic paste
• ½ cup canned crushed tomatoes
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp garam masala
• ½ tsp cumin powder
• 1 tsp salt
• ½ cup heavy cream
• ¼ cup fresh cilantro (optional)
• 1 tsp kasuri methi (dried fenugreek leaves) (optional)

Steps

1. Rinse black lentils and kidney beans thoroughly. Soak them in 4 cups of water overnight or for at least 6-8 hours. Drain and rinse again.
2. In a large pot or pressure cooker, combine the soaked lentils and beans with 6 cups of fresh water. Cook until very tender; about 45-60 minutes in a pot or 20-25 minutes in a pressure cooker after the first whistle.
3. While the lentils cook, finely chop the onion. In a separate pan, heat ghee or butter over medium heat. Add chopped onion and sauté until golden brown, about 8-10 minutes.
4. Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant. Add crushed tomatoes, turmeric powder, red chili powder, cumin powder, and salt. Cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.
5. Once the lentils and beans are tender, add the prepared tomato masala to the pot. Stir well to combine. Gently mash a small portion of the lentils against the side of the pot with a spoon to thicken the dal.
6. Simmer the dal on low heat for at least 20-30 minutes, stirring occasionally, allowing the flavors to meld. If the dal becomes too thick, add a little hot water.
7. Stir in the heavy cream, garam masala, and kasuri methi (if using). Cook for another 5 minutes, ensuring it doesn't boil vigorously after adding cream.
8. Garnish with fresh cilantro and serve hot with naan, roti, or rice.