Dal Makhani – North Indian

Step 1: Prepare Lentils and Aromatics

Add 1/4 cup of red kidney beans and 1 cup of black lentils to a pot. Slice 1 inch of ginger and halve 1 green chili. Add these to the pot along with a pinch of salt. Pour enough water to cover the lentils by at least 1 inch. Place the pot on the stove over medium-high heat.

Step 2: Slow Cook the Lentils

Bring the lentils to a boil, then reduce heat to low and simmer for approximately 90 minutes in an open pot until the lentils are tender and soft. Stir occasionally.

Step 3: Prepare the Tempering Base

While the lentils are cooking, dice 3 medium tomatoes and finely chop 1 medium onion. Heat 2 tablespoons of cooking oil in a separate pan over medium heat, just below smoking point. Add 1 teaspoon of cumin seeds and let them crackle. Immediately add the chopped onions and sauté until translucent.

Step 4: Add Spices and Tomatoes to Tempering

Quickly add 1 teaspoon of coriander powder and 1 teaspoon of red chili powder to the pan with the onions, stirring constantly to prevent burning. Immediately add the diced tomatoes and cook until they start to disintegrate and the mixture forms a thick paste.

Step 5: Combine Lentils and Tempering

Once the tomatoes have broken down, carefully ladle the cooked lentils (including their cooking liquid) from the first pot into the tempering pan. Stir well to combine. Continue to simmer for another 30-45 minutes, allowing the flavors to meld and the dal to thicken to a creamy consistency.

Step 6: Finish with Cream, Butter, and Garam Masala

Once the dal has reached a nice creamy texture, reduce the heat to very low. Add 50g of butter and 200ml of single cream. Stir until the butter melts and the cream is incorporated. Add 1 teaspoon of garam masala. Grind 1 teaspoon of dried fenugreek leaves (Kasoori Methi) using a mortar and pestle, then sift the powder into the dal. Stir one final time.

Step 7: Serve

Serve the hot Dal Makhani in bowls, garnished with fresh coriander if desired, and accompanied by naan bread or rice.

• Keep the skin on the ginger for extra flavor, or scrape it off if preferred.

• Ensure the water level is at least 1 inch above the lentils when boiling.

• Add powdered spices quickly to prevent burning.

• Add garam masala and fenugreek leaves at the very end to preserve their delicate aromas.