Dal Makhani

Contains: dairy

• Black lentils (urad dal)

  100 g

• Butter

  30 ml

• Cinnamon

  1 small piece, broken

  1 g

• Coriander leaves

  fresh, chopped

  15 ml

• Cumin seeds

  5 ml

• Dried red chilli

  1 pc

• Garam masala

  5 ml

• Garlic

  crushed

  2 pc

• Ghee

  45 ml

• Ginger

  grated

  5 ml

• Kidney beans

  100 g

• Onion

  chopped

  100 g

• Salt

  to taste

• Tomato puree

  150 g

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Method

1. 1Rinse 100 g whole urad dal and 100 g whole rajma dal under cold water until water runs clear. Soak both in 500 ml water for at least 4 hours or overnight.
2. 2Drain soaked dal and transfer to a heavy-bottomed pot. Add 400 ml fresh water and 1 small piece of cinnamon (1 cm). Bring to a boil over medium heat.
3. 3Reduce heat to low, cover, and simmer for 40 minutes, stirring occasionally, until dal are soft and breaking down.
4. 4In a small bowl, mix 2 tbsp ghee with 1 tbsp butter. Heat 1 tbsp ghee in a separate pan over medium heat. Add 1 small chopped onion (100 g) and sauté until golden brown.
5. 5Add 2 crushed garlic cloves, 1 tsp grated ginger, 1 tsp cumin seeds, and 1 dried red chilli (1 piece). Sauté for 30 seconds until fragrant.
6. 6Add 150 g tomato puree and 1 tsp garam masala. Cook for 5 minutes until oil separates and mixture thickens slightly.
7. 7Add the cooked dal to the tomato mixture. Stir well to combine. Add 100 ml warm water if needed to loosen the consistency.
8. 8Cover and simmer on low heat for 15 minutes. Stir in 2 tbsp butter and 1 tbsp ghee. Adjust salt to taste. Simmer 5 more minutes.
9. 9Garnish with fresh coriander and serve hot with steamed basmati rice or naan.