Authentic Dal Makhani

Ingredients

• 1 cup Whole Black Lentils (Urad Dal)
• 0.25 cup Red Kidney Beans (Rajma)
• 4 tablespoons Unsalted Butter
• 0.5 cup Heavy Cream
• 1 cup Tomato Puree
• 2 tablespoons Ginger-Garlic Paste
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
• 1 teaspoon Salt

Instructions

1. 1

   Soak the black lentils and kidney beans in water for at least 8 hours or overnight.

2. 2

   Rinse the soaked lentils and pressure cook with 4 cups of water and salt for 8-10 whistles until very soft.

3. 3

   In a heavy-bottomed pot, melt butter and add ginger-garlic paste, sautéing until the raw smell disappears.

4. 4

   Add tomato puree and red chili powder, cooking until the oil starts to separate from the masala.

5. 5

   Add the cooked lentils to the pot and mash a few lentils with the back of a spoon to create a creamy texture.

6. 6

   Simmer on low heat for at least 30-45 minutes, adding water as needed to maintain a thick consistency.

7. 7

   Stir in the heavy cream, garam masala, and crushed kasuri methi, then simmer for another 5 minutes.

8. 8

   Optional: Perform the 'dhungar' method by placing a hot piece of charcoal in a bowl inside the pot and drizzling ghee over it to infuse a smoky flavor.