Rich & Creamy Dal Makhani

Ingredients

• 1 cup whole black lentils (urad dal), soaked overnight
• 1/4 cup kidney beans (rajma), soaked overnight
• 2 tbsp ghee or butter
• 1 large onion, finely pureed
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1 tsp Grhasti Kashmiri Red Chili Powder
• 1/2 tsp garam masala
• 1/4 cup heavy cream, plus more for garnish
• 2 tbsp butter for finishing
• Salt to taste

Instructions

1. Cook the Lentils: Drain the soaked lentils and kidney beans. In a pressure cooker, add the lentils, beans, 4 cups of water, and a pinch of salt. Cook for 15-20 minutes on high pressure until they are completely soft and mushy. Mash them lightly with the back of a spoon.
2. Prepare the Masala: In a separate heavy-bottomed pan, heat the ghee or butter. Add the onion puree and cook until it turns golden brown and the moisture evaporates.
3. Build the Gravy: Add the ginger-garlic paste and cook for a minute. Then, stir in the tomato puree. Cook this masala until it thickens and the ghee starts to separate from the sides of the pan.
4. Combine and Simmer: Add the red chili powder and garam masala, and cook for another minute. Pour this prepared masala into the cooked lentils. Mix well.
5. Slow Cook for Creaminess: Add 1 cup of water and salt to taste. Bring the dal to a boil, then reduce the heat to low. Let it simmer, uncovered, for at least 45-60 minutes, stirring occasionally to prevent it from sticking to the bottom. The longer it simmers, the creamier it will get.
6. Finish the Dish: Once the dal has thickened to your desired consistency, stir in the heavy cream and the final 2 tablespoons of butter. Simmer for just 2 more minutes.
7. Serve: Garnish with a swirl of cream and serve hot with garlic naan or steamed rice.

Pro Tips

• Soaking the lentils and beans overnight is absolutely essential for a creamy texture and to reduce cooking time.
• The key to a great Dal Makhani is slow cooking. Don't rush the simmering process; this is where the magic happens.
• For a smoky, restaurant-like flavor, you can use the dhungar method: place a small steel bowl in the center of the dal, add a hot piece of charcoal, pour a little ghee over it, and immediately cover the pot for 2 minutes to trap the smoke.