Restaurant Style Dal Makhani (Black Lentil Dal)

Ingredients

• 1 cup Whole Black Lentils (Urad Dal)
• 0.25 cup Red Kidney Beans (Rajma)
• 3 tablespoons Unsalted Butter
• 0.5 cup Heavy Cream
• 1 cup Tomato Puree
• 1.5 tablespoons Ginger-Garlic Paste
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi)
• 1 teaspoon Salt

Instructions

1. 1

   Soak the black lentils and kidney beans in water for at least 8 hours or overnight.

2. 2

   Pressure cook the soaked lentils with 4 cups of water and salt until they are completely soft and mashable.

3. 3

   In a heavy-bottomed pot, melt the butter and add the ginger-garlic paste, sautéing until the raw smell disappears.

4. 4

   Add the tomato puree and Kashmiri red chili powder, cooking until the oil starts to separate from the masala.

5. 5

   Add the cooked lentils to the pot and mash a few lentils against the side to create a thick, creamy consistency.

6. 6

   Simmer on low heat for at least 30-45 minutes, adding small amounts of water if the dal becomes too thick.

7. 7

   Stir in the heavy cream, garam masala, and crushed dried fenugreek leaves.

8. 8

   Simmer for another 5 minutes and serve hot with a final swirl of cream and a dollop of butter.