Doenjang Dal Makhani

Ingredients

• 1 cup black lentils (whole)
• 1 cup tomato puree
• 2 tablespoons doenjang (fermented soybean paste)
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 1/4 cup heavy cream(optional)
• 2 cups water or vegetable broth
• to taste salt
• to taste ground black pepper
• 2 tablespoons fresh cilantro, chopped(optional)

Instructions

1. 1

   Rinse the black lentils and place them in a pot with 2 cups of water or vegetable broth; bring to a boil, then reduce to a simmer and cook for 45‑50 minutes until very soft, adding more liquid if needed.

2. 2

   While the lentils simmer, heat a large skillet over medium heat, melt the butter, and add cumin seeds; toast for 30 seconds until fragrant.

3. 3

   Add the chopped onion, garlic, and ginger; sauté 5‑7 minutes until the onion turns golden and soft.

4. 4

   Stir in the tomato puree, doenjang, and garam masala; cook 8‑10 minutes, stirring occasionally, until the sauce thickens and the raw tomato flavor disappears.

5. 5

   Transfer the cooked lentils to the skillet, blend the mixture with an immersion blender or a potato masher to achieve a smooth yet slightly textured consistency.

6. 6

   Add the heavy cream (if using) and simmer gently for another 20‑25 minutes, allowing the flavors to meld; adjust thickness with a splash of water if needed.

7. 7

   Season with salt and ground black pepper to taste, then garnish with chopped cilantro before serving.