Dal Makhani

Ingredients

• 1 cup whole black lentils (urad dal), soaked overnight
• 1/4 cup red kidney beans (rajma), soaked overnight
• 3 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup fresh cream
• Salt to taste
• Fresh coriander for garnish

Instructions

1. 01

   Drain the soaked lentils and kidney beans. Pressure cook them with 3 cups of water and salt for 4-5 whistles until soft. Set aside.

2. 02

   Heat butter and oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and fry until golden brown — about 8-10 minutes.

3. 03

   Add ginger-garlic paste, cook for 2 minutes. Add tomato puree, red chilli powder, and coriander powder. Cook until oil separates — about 10 minutes.

4. 04

   Add the cooked dal into the masala. Mix well, add 1/2 cup water, and bring to a simmer. Mash some lentils with a spoon for a creamier texture.

5. 05

   Stir in fresh cream and garam masala. Simmer on low heat for 10-15 minutes, stirring regularly. Adjust salt.

6. 06

   Finish with a tablespoon of butter. Garnish with coriander and a swirl of cream. Serve hot with naan or rice.