Dal Makhani

Ingredients

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

Instructions

1. Wash the black lentils and kidney beans together thoroughly, then soak them in water overnight to soften.
2. In a pressure cooker, add the soaked lentils and kidney beans along with fresh water (enough to cover them by a couple of inches). Cook for about 20 minutes on medium heat or until they are soft and tender.
3. In a large heavy-bottomed pan, heat ghee over medium heat. Add the finely chopped onions and sauté until they turn golden brown, which should take about 10 minutes.
4. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Pour in the pureed tomatoes and cook the mixture until the oil starts to separate from the masala, around 8-10 minutes.
6. Add the red chili powder, turmeric powder, garam masala, and salt. Stir well to combine, allowing the spices to bloom for a minute.
7. Introduce the cooked lentils and kidney beans into the pan, mixing thoroughly with the masala. Reduce heat to low and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
8. After simmering, add the fresh cream and stir until well incorporated. Cook for an additional 5 minutes to heat through.
9. Garnish with freshly chopped coriander leaves before serving.