Daal Makhani

Ingredients

• Black lentils (whole urad dal) (1 cup)
• Kidney beans (rajma) (1/2 cup)
• Ghee (2 tablespoons)
• Onion (1 large, finely chopped)
• Garlic (4 cloves, minced)
• Ginger (1-inch piece, grated)
• Tomatoes (2 large, pureed)
• Salt (to taste)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Fresh cream (1/2 cup)
• Fresh coriander leaves (for garnish)

Instructions

1. Start by washing the black lentils and kidney beans thoroughly. Soak them in water overnight to ensure they cook evenly and become tender.
2. In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water. Cook for 6-7 whistles, or until they are soft and well-cooked. If using a stovetop pot, this may take about 40-50 minutes.
3. In a large pan, heat ghee over medium heat. Add the finely chopped onions and sauté until they turn golden brown, about 8-10 minutes. Stir often to ensure even cooking.
4. Add the minced garlic and grated ginger to the onions and sauté for another minute until fragrant, making sure not to burn them.
5. Stir in the pureed tomatoes and cook the mixture, stirring occasionally, until the oil separates from the masala, about 10-15 minutes. This step is crucial for developing the flavors.
6. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes to allow the spices to combine with the tomato mixture.
7. Once the masala is ready, add the cooked lentils and kidney beans, mixing well to combine. Simmer for 20-30 minutes over low heat, stirring occasionally to prevent sticking and allow the flavors to meld.
8. Stir in the fresh cream and cook for an additional 5 minutes to incorporate the cream into the dish, resulting in a rich and creamy texture.
9. Garnish with freshly chopped coriander leaves before serving, adding a pop of color and freshness.
10. Serve hot with naan or steamed basmati rice for a delightful meal.