Dal Makhani

Step by stepInstructions

1. Drain the soaked lentils and beans, rinse them well, and place them in a large pot with the 4 cups of water and a pinch of salt. Bring to a boil, then simmer partially covered for 1 hour, until the lentils are very soft.
2. While the lentils cook, heat the oil and 1 tablespoon of butter in a skillet over medium heat. Add the cumin seeds and cook until they sizzle, then add the onion and cook until golden, about 7 minutes.
3. Stir in the ginger-garlic paste and cook for 1 minute, then add the tomato puree and Kashmiri chili powder. Simmer for 8 minutes, until the sauce thickens.
4. Pour the sauce into the cooked lentils and stir well. Simmer over low heat for 20 minutes, adding splashes of warm water if it looks dry.
5. Mash a few lentils against the side of the pot to thicken the gravy, then stir in the garam masala, remaining butter, cream, and crushed fenugreek leaves.
6. Season with salt, simmer for 5 more minutes, and serve topped with a pat of butter alongside rice or naan.