Dal Makhani – Punjabi Style

Step 1: Prepare and Soak Lentils and Beans

Take 1 cup of whole black lentils (urad dal) and 1/4 cup of pinto beans. Rinse them thoroughly under running water. Soak the rinsed lentils and beans in water for 8 to 10 hours. After soaking, discard the water and rinse them once again very well.

Step 2: Pressure Cook Lentils and Beans

Transfer the rinsed and soaked lentils and beans into an Instant Pot. Add 4 cups of hot water and 1 teaspoon of oil. Close the lid and pressure cook on high for 25 minutes. If using a regular stovetop pressure cooker, cook for 23 minutes. Allow the pressure to release naturally before opening the lid.

Step 3: Prepare Tomato Puree

While the lentils are cooking, prepare the tomato puree. Add about 1.5-2 medium tomatoes to a blender jar and puree to a smooth paste (approximately 1 cup of puree).

Step 4: Prepare the Tempering (Tadka)

Heat a pan over medium heat. Add 1 heaped tablespoon of ghee. Once the ghee is melted, add 1 teaspoon of cumin seeds. Ensure the ghee is not too hot to prevent the seeds from burning. Add 1 tablespoon of ginger-garlic paste and fry on low heat for a few seconds until fragrant.

Step 5: Cook Spices and Tomato Puree

Add 1 teaspoon of Kashmiri chili powder to the pan. Immediately add a splash of water to prevent the chili powder from burning. Stir well. Next, add the pureed tomato and cook on medium-low heat until it thickens up and takes on a jam-like consistency, and the oil starts to separate, which takes about 5-7 minutes.

Step 6: Combine with Lentils and Simmer

Add the cooked black lentils and beans to the pan with the tomato mixture. Add salt to taste. For enhanced color, add 1 tablespoon of sweet paprika (optional). Stir everything together. Using a potato masher or dal ghotni, mash the lentils slightly to achieve a creamy and thick consistency. Allow the dal to simmer on low heat for about 15 minutes, stirring occasionally to prevent sticking.

Step 7: Add Butter, Fenugreek, and Cream

Add 1 teaspoon of butter to the simmering dal. After a few minutes, add another 1 teaspoon of butter. Finally, add the last 1 teaspoon of butter. Crush 2 heaped teaspoons of Kasoori Methi (dried fenugreek leaves) between your palms and add to the dal. If desired, add 1 teaspoon of sugar to balance the flavors. Stir in 3 tablespoons of heavy cream.

Step 8: Serve Dal Makhani

Stir the dal well to combine all ingredients. Serve hot with naan, roti, or rice. Drizzle the remaining 1 tablespoon of heavy cream on top as a garnish before serving.

• Soaking the lentils and beans for 8-10 hours is crucial for proper cooking and texture.

• Ensure the ghee is not too hot when adding cumin seeds to prevent them from burning and turning bitter.

• Mash the lentils slightly with a potato masher or dal ghotni to achieve a creamy and thick consistency.

• Stir the dal frequently while simmering to prevent the lentils from sticking to the bottom of the pot and burning.

• Red kidney beans can be used instead of pinto beans.

• A slow cooker can be used to cook the lentils for an even creamier texture, cooking on low for several hours.

• Store-bought tomato puree can be used as a substitute for fresh pureed tomatoes.