Dal Makhani

Serves: 4
Cookware: Extra Deep Triply Kadhai
Description: Slow-cooked black lentils in butter and cream.

Ingredients:
1 cup Whole black lentils (sabut urad dal), soaked overnight
3 tbsp Kidney beans (rajma), soaked overnight
3 tbsp Butter
1 tbsp Oil
1 Bay leaf
3 Cloves
1 Black cardamom
2 Onions, finely chopped
2 tsp Ginger-garlic paste
1 cup Tomato puree
1 tsp Red chilli powder
1 tsp Coriander powder
1.5 tsp Salt
3 tbsp Fresh cream
3 cups Water

Steps:
1. Pressure cook the dal Drain soaked lentils and rajma. Pressure cook with 3 cups water and 1 tsp salt for 6 to 8 whistles until completely soft. Set aside with cooking liquid.

2. Build the base Heat butter and oil in the kadhai on medium flame. Add bay leaf, cloves, and black cardamom. Let them sizzle for 1 minute.

3. Cook the onions Add onions. Cook on medium flame for 12 minutes until deep golden brown. Do not rush this step.

4. Add ginger-garlic paste Add ginger-garlic paste. Cook 3 minutes until raw smell disappears.

5. Cook the tomato puree Add tomato puree. Cook 8 to 10 minutes until oil separates at the edges.

6. Add spices Add red chilli powder and coriander powder. Cook 2 minutes.

7. Add the dal and simmer Add cooked dal and rajma with cooking liquid. Simmer on low flame for 45 minutes, stirring every 10 minutes.

8. Finish Add fresh cream and remaining butter. Stir gently. Adjust salt. Simmer 5 more minutes. Serve hot.

Note: The 45-minute simmer is what makes dal makhani taste the way it should. Do not shorten it. Stir every 10 minutes and the dal will not burn.