Dal Makhani - Creamy Black Lentils

Ingredients

• 1 cup black lentils
• 1 cup kidney beans
• 4 tablespoons butter
• 1 cup heavy cream
• 1 cup tomato puree
• 1 inch ginger
• 4 cloves garlic
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 medium onion
• 1 whole green chili
• 1 teaspoon salt
• 4 cups water
• 2 tablespoons cilantro

Instructions

1. 1

   Rinse the black lentils and kidney beans under cold water until the water runs clear. Soak them in water for at least 6 hours or overnight.

2. 2

   In a large pot, add the soaked lentils and beans, along with 4 cups of water. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lentils and beans are soft. Stir occasionally and add water if necessary to prevent sticking.

4. 4

   While the lentils cook, finely chop the onion, ginger, garlic, and green chili.

5. 5

   In a separate skillet, melt 2 tablespoons of butter over medium heat. Add cumin seeds and sauté for about 30 seconds until fragrant.

6. 6

   Add the chopped onions to the skillet and cook until golden brown, about 5-7 minutes.

7. 7

   Stir in the ginger, garlic, and green chili, cooking for another 2-3 minutes until the raw smell disappears.

8. 8

   Add the tomato puree and salt to the skillet. Cook for about 10 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.

9. 9

   Once the lentils are cooked, add the tomato mixture to the pot with the lentils and beans. Stir well to combine.

10. 10

    Add the garam masala and remaining 2 tablespoons of butter. Simmer the mixture on low heat for another 20-30 minutes, stirring occasionally.

11. 11

    Finally, stir in the heavy cream and let it simmer for an additional 5 minutes.

12. 12

    Garnish with chopped cilantro before serving. Serve hot with naan or rice.