Malwa Daal Makhni Slow Cooked Overnight Punjabi

Method

1. 1

   Pressure cook the soaked dal: Cook drained black urad and kidney beans with 5 cups water for 15 to 18 whistles until completely, totally soft. Press a grain — it must mash to nothing.

2. 2

   Heat butter: Heat 4 tbsp butter in a heavy pot. Add onions. Cook 12 minutes until golden.

3. 3

   Add ginger and garlic: Cook 2 minutes.

4. 4

   Add blended tomatoes: Cook 12 to 15 minutes until very thick and butter separates.

5. 5

   Add spice powders: Turn low. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

6. 6

   Combine dal and masala: Pour the pressure-cooked dal with all cooking water into the pot. Stir well. Add salt.

7. 7

   Begin the slow simmer: This is the key step. Cook on the absolute lowest heat your stove can maintain — barely a bubble — for 3 to 4 hours, stirring every 30 minutes. The dal gradually thickens and becomes creamier as the starch from the broken lentil skins releases.

8. 8

   Mash some beans as you stir: Each time you stir, press some of the beans against the side of the pot with the spoon. This mashing adds creaminess without adding cream.

9. 9

   Continue for as long as possible: The longer it cooks (up to 8 hours), the creamier it becomes. Add small amounts of water if it becomes too thick.

10. 10

    Finish: Add garam masala, finishing butter and cream if using. Stir. The dal should be deep brown, very thick and intensely flavoured. Serve with naan or paratha.

11. 11

    Note: The Malwa region of Punjab — comprising Ludhiana, Patiala, Sangrur and Bathinda — is the agricultural heartland of Punjab and the source of most of its wheat and paddy. The slow-cooked overnight dal is a Malwa farm tradition — the pot was kept on the hearth from evening until morning, transforming slowly through the night. The creamy character that results from very long slow cooking without cream is the traditional result; cream was added to restaurant versions for speed.