Dal Makhani

🔥 Prep

• Rinse 200 g black urad dal and 50 g kidney beans under running water, then soak them together in 800 ml water for at least 6 hours or overnight.
• Drain the soaked lentils and beans, reserving the soaking water for cooking.
• Peel and finely chop 1 pc onion.
• Measure out 200 g tomato puree, 50 g butter, 3 tbsp cream, 1 tsp garam masala, 1.5 tsp chilli powder, and 2 tsp salt into separate small bowls for easy access.
• Have 1.5 tbsp ginger garlic paste ready.

🔥 Cook

• 1. Transfer the drained dal and kidney beans to a pressure cooker, add the reserved soaking water (about 800 ml) and ½ tsp of the salt, then close the lid and cook on high pressure for 20 minutes.
• 2. After cooking, allow the pressure to release naturally for 10 minutes, then carefully open the lid; the lentils should be very soft and starting to break down.
• 3. Using the back of a spoon, lightly mash about half of the dal mixture to thicken the base, leaving some whole beans for texture; set aside.
• 4. In a heavy‑bottomed pot or kadai, melt 25 g of butter over medium heat until it foams.
• 5. Add the chopped onion and sauté for 5 minutes until translucent and lightly golden.
• 6. Stir in the ginger garlic paste and cook for 1 minute until fragrant, avoiding any browning.
• 7. Pour in the tomato puree, then add the remaining 1.5 tsp chilli powder, 1 tsp garam masala, and the remaining 1.5 tsp salt; mix well.
• 8. Increase to medium‑high heat and simmer the tomato‑spice mixture for 8 minutes, stirring occasionally, until the oil begins to separate from the masala.
• 9. Reduce heat to medium, add the mashed dal and kidney bean mixture, and stir to combine; cook for 5 minutes to let the flavors meld.
• 10. Lower the heat to low, stir in the remaining 25 g butter and the 3 tbsp cream, and simmer gently for 10 minutes, stirring occasionally, until the dal is creamy and glossy.
• 11. Taste and adjust salt if needed; keep warm on low until ready to serve.

🔥 Serve

• Ladle the hot Dal Makhani into a shallow serving bowl and swirl a teaspoon of cream on top for extra richness.
• Garnish with a few fresh cilantro leaves and a light sprinkle of garam masala if desired.
• Serve immediately with warm butter naan, tandoori roti, or steamed basmati rice, accompanied by lemon wedges and sliced onions on the side.