Dal Makhani

• 300g whole black lentils (urad dal), soaked overnight
• 100g kidney beans, soaked overnight
• 4 tbsp butter
• 2 tbsp oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2cm ginger, grated
• 400g crushed tomatoes
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp chili powder
• 100ml heavy cream
• Salt to taste
• Fresh cilantro and butter to finish

Instructions

1. 1

   Pressure cook soaked lentils and kidney beans with water and salt for 30 minutes until very soft.

2. 2

   Heat butter and oil in a heavy pot. Add cumin seeds and let sizzle. Add onion and cook until deep golden, 15 minutes.

3. 3

   Add garlic and ginger, cook 2 minutes. Add tomatoes, chili powder, and garam masala. Cook until oil separates, 10 minutes.

4. 4

   Add cooked lentils to the tomato base. Simmer on very low heat for 30-45 minutes, stirring occasionally.

5. 5

   Stir in cream. Simmer 10 more minutes. The dal should be thick and velvety.

6. 6

   Finish with a generous knob of butter and fresh cilantro. Serve with garlic naan.

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