Dal makhani recipe

Ingredients

• 3/4 cup whole black urad dal, soaked overnight
• 1/4 cup red kidney beans, soaked overnight
• 4 tbsp butter
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1 1/2 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• 1 1/2 tsp salt
• 1/3 cup cream
• 1 tsp kasuri methi

Method

1. Pressure cook the dal and beans with 4 cups water for 8 to 10 whistles, or simmer for about 2 hours, until completely soft.
2. Melt 2 tbsp butter, fry the cumin, then the onion until golden. Add ginger-garlic paste, then tomato puree and chilli, and cook until thick.
3. Add the cooked dal with its liquid and the salt. Mash a little.
4. Simmer on the lowest heat for 45 minutes to 1 hour, stirring often and adding water as needed. The long simmer makes it creamy.
5. Stir in garam masala, the rest of the butter, cream and kasuri methi. Serve with naan or jeera rice.