Restaurant Style Dal Makhani

Ingredients

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

Instructions

1. 1

   Soak the black lentils and kidney beans overnight for at least 8 hours, then drain and rinse thoroughly.

2. 2

   Pressure cook the lentils and beans with 4 cups of water and salt for 30 minutes until they are completely soft and mashable.

3. 3

   In a heavy-bottomed pot, melt butter and add cumin seeds until they sizzle.

4. 4

   Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.

5. 5

   Pour in the tomato puree and chili powder, cooking on medium heat until the oil separates from the masala.

6. 6

   Add the cooked lentils to the pot, mashing some against the sides to create a creamy consistency, and simmer on low heat for 30 minutes.

7. 7

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

8. 8

   Finish with an extra dollop of butter and serve hot with garlic naan or basmati rice.