Dal Makhani

दाल मखनी · Dāl Makhanī

Ingredients13

• whole black lentils (urad dal)200 g
• red kidney beans50 g
• unsalted butter60 g
• heavy cream100 ml
• onion1
• tomato2
• ginger15 g
• garlic4 cloves
• green chili1
• cumin seeds1 tsp
• garam masala1 tsp
• red chili powder1 tsp
• salt1 tsp

Method

1. Rinse the black lentils and kidney beans, then soak them in plenty of water overnight.
2. Drain and simmer the lentils and beans in fresh water with salt until very soft, about 45–60 minutes.
3. Finely chop the onion, tomato, ginger, garlic, and green chili.
4. Melt most of the butter in a pan, add cumin seeds, then sauté the onion until golden.
5. Add ginger, garlic, and chili, then the tomato and chili powder; cook until the masala thickens.
6. Stir in the cooked dal, simmer on low heat, and mash lightly so it becomes creamy.
7. Finish with the remaining butter, cream, and garam masala; simmer a few minutes more and serve hot.