Dal Makhani

• 1 cup whole black lentils (urad dal) (soaked overnight)
• ¼ cup kidney beans (soaked overnight)
• 4 tbsp butter
• 1 onion (finely diced)
• 4 clove garlic (minced)
• 1 tbsp ginger (grated)
• 1 ½ cup crushed tomatoes
• ½ cup heavy cream
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 6 naan (for serving)
• 2 cup basmati rice (cooked, optional)

How to Make It

1. 1

   Pressure cook or simmer soaked lentils and beans in salted water until very soft, 45-60 minutes.

2. 2

   Melt butter in a large pot. Sauté onion until deeply golden, 10-12 minutes.

3. 3

   Add garlic and ginger, cook 1 minute. Add tomatoes and spices. Cook 10 minutes.

4. 4

   Add cooked lentils and beans with their liquid. Simmer 30 minutes, mashing some for texture.

5. 5

   Stir in cream and simmer 10 more minutes. The dal should be thick and creamy.

6. 6

   Season and finish with a knob of butter. Serve with naan or basmati rice.