Dal Makhani Recipe

Time1h 30m

Serves4

Black lentils slow cooked with aromatic herbs and spices.

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Ingredients

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1
Soaking Lentils
Rinse the black lentils and kidney beans thoroughly. Soak them in water for at least 8 hours or overnight.
2
Cooking Lentils
Drain the soaked lentils and beans. In a pressure cooker, add the lentils and beans with 4 cups of water. Cook for about 15-20 minutes until soft and mushy.
3
Preparing the Base
In a large pot, heat butter over medium heat. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook for another 2 minutes.
4
Adding Tomatoes and Spices
Stir in the pureed tomatoes and cook until the oil separates from the mixture. Season with salt, cumin, and garam masala.
5
Combining Everything
Add the cooked lentils and beans to the pot. Stir well and let it simmer on low heat for about 30-40 minutes, adding water as needed for desired consistency.
6
Finishing Touch
Stir in the cream just before serving. Adjust seasoning and serve hot with naan or rice.