Name: Dal Makhani
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 250 g black lentils (urad dal); 100 g kidney beans; 100 g butter; 150 ml heavy cream; 200 g tomato puree; 1 large onion; 6 cloves garlic; 2 inch ginger; 1 tsp garam masala; 1 tsp cumin seeds; 1 tsp kashmiri chili powder; 1 tsp salt

Ingredients

Servings

250g black_lentils, soaked overnight
100g kidney_beans, soaked overnight
100g butter
150ml heavy_cream
200g tomato_puree
1large onion, finely chopped
6cloves garlic
2inch ginger
1tsp garam_masala
1tsp cumin
1tsp chili_powder
1tsp salt

Equipment Needed

pressure_cooker

Instructions

1
Pressure cook soaked lentils and kidney beans with 4 cups water until soft, about 30 minutes. Mash lightly and set aside.
2
Heat butter in a heavy-bottomed pan. Add cumin seeds and let them splutter.
3
Add chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes.
4
Add tomato puree, chili powder, and salt. Cook until oil separates, about 10 minutes.
5
Add the cooked lentils and simmer on very low heat for 1.5-2 hours, stirring occasionally.
6
Stir in cream and garam masala. Simmer for another 15 minutes. Finish with a dollop of butter.

Tips

The secret to dal makhani is the long, slow cooking time. Don't rush it.
Traditional recipes cook this overnight on a charcoal fire for smoky flavor.