Ingredients
- 3/4 cup black lentils
- 4 tablespoons red kidney beans
- 3 1/2 cups water for pressure cooking
- 3/4 teaspoon salt
- 2 tablespoon ghee
- 2 tablespoons unsalted butter
- 1 small white onion finely grated
- 2 1/2 teaspoons ginger garlic paste
- 1/2 cup tomato purée
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1 1/3 cups water or as needed
- 1/4 teaspoon sugar plus more to taste
- 1/3 cup heavy cream
- Piece of charcoal optional, for smokiness
- Additional butter for serving
- Fresh cilantro chopped (for garnish)
Instructions
- Thoroughly rinse the black lentils and red kidney beans. Soak them in water for 8 hours and drain. Place the lentils and beans into a pressure cooker, adding 3 1/2 cups of water and salt.
- Cook on high for 30 minutes, allowing for natural pressure release until they become tender and can be easily mashed.
- In a large pan, heat ghee with butter on medium heat. Add the finely grated onion and sauté until light golden. Stir in ginger garlic paste and cook until the raw smell disappears.
- Pour in the tomato purée and add Kashmiri red chili powder and garam masala; cook until the oil begins to separate.
- Mash part of the cooked lentils and beans with a potato masher. Add the mashed lentils into the pan with the onions and spices, along with the remaining lentils.
- Mix in water (adjust as needed) and simmer on low heat for about 45 minutes, stirring every 10 minutes to prevent sticking. Stir in sugar to balance the flavors.
- Stir in the heavy cream. For a smoky flavor, if desired, place a small heatproof bowl in the dal and add a red-hot piece of charcoal with a drizzle of melted butter over it, then cover the pan for 2 minutes before removing the bowl. Garnish with extra butter if you like. Sprinkle with fresh cilantro.
- Serve your creamy dal makhani warm with rice or naan.