Dal Makhani

Method

1. 1

   What is Dal Makhani: This is a rich, slow-cooked lentil dish made with whole black lentils called urad dal and red kidney beans called rajma. It is creamy, buttery and deeply flavourful. Restaurants cook it overnight but our version takes 2 hours and tastes just as good.

2. 2

   Soak the lentils overnight: Take 1 cup whole black urad dal and quarter cup rajma (red kidney beans). Wash them well and soak in plenty of water overnight or for at least 8 hours. They will double in size. Drain the soaking water completely before cooking.

3. 3

   Pressure cook the lentils: Place the soaked lentils in a pressure cooker with 4 cups fresh water, half tsp turmeric and 1 tsp salt. Close the lid and cook on high heat until you hear 2 whistles, then reduce to low heat and cook for another 20 minutes. If you do not have a pressure cooker boil in a regular pot for 60-90 minutes until completely soft. The lentils should be so soft they crush easily between your fingers.

4. 4

   Prepare the base: Heat 2 tbsp butter in a heavy-bottomed pot. Add 1 large onion very finely chopped. Cook on medium heat for 12-15 minutes, stirring every 2 minutes, until the onion turns deep golden brown. Take your time here — this is the foundation of the flavour.

5. 5

   Add ginger, garlic and tomatoes: Add 1 tbsp ginger garlic paste and cook 2 minutes. Add 3 large tomatoes finely chopped or 3 tbsp tomato paste. Cook for 10-12 minutes on medium heat until the oil separates and the mixture becomes a dark paste.

6. 6

   Add spices: Add 1 tsp red chilli powder, 1 tsp coriander powder, half tsp cumin powder and half tsp garam masala. Stir and cook 2 minutes. The mixture will smell amazing at this point.

7. 7

   Combine with lentils: Add the cooked lentils along with all their cooking liquid into this masala base. Stir everything together. If too thick add half a cup of water. The consistency should be like a thick soup.

8. 8

   Slow cook for richness: This is the most important step. Reduce heat to the lowest setting and cook uncovered for 45-60 minutes, stirring every 10 minutes to prevent sticking. The longer you cook the more the flavours develop and the creamier it becomes.

9. 9

   Add butter and cream: Add 2 tbsp butter and 4 tbsp fresh cream. Stir gently. Taste and adjust salt. The dal should be dark, glossy and rich.

10. 10

    Serve: Garnish with a knob of butter and a drizzle of cream. Serve hot with naan, roti or steamed rice. Dal Makhani tastes even better the next day as the flavours deepen overnight.