Name: Dal Makhani
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: Punjabi
Ingredients: 1 cups Black Gram Lentils; 0.25 cups Red Kidney Beans; 4 pieces Tomato; 1 pieces Onion; 4 tbsp Butter; 0.25 cups Heavy Cream; 1 tbsp Ginger Paste; 1 tbsp Garlic Paste; 1.5 tbsp Kashmiri Red Chili Powder; 0.5 tsp Garam Masala; 1.5 tsp Salt; 4 cups Water

Step-by-Step Instructions

Soak black whole urad dal and kidney beans overnight, then pressure cook with water and salt for 8 whistles until ultra-soft.

Melt butter in a heavy pot, sauté chopped onions, ginger paste, and garlic paste until golden brown.

Add pureed tomatoes and Kashmiri red chili powder; cook until butter separates from the tomato paste.

Mash cooked lentils slightly and transfer into the pot along with simmering water; cook on very low flame for 45 minutes, stirring frequently.

Stir in heavy cream and extra butter, simmer for 10 minutes, and serve hot with naan.

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