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Dal Makhani
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Dal Makhani

Step 1 of 6

0 of 6 done

  1. Soak lentils and kidney beans overnight. Drain, rinse.

  2. Pressure-cook or simmer until very soft (45 min in pressure cooker; 90 min stovetop).

  3. Melt butter in a separate pan. Fry onion 10 min until golden. Add garlic, ginger, spices, and tomatoes. Cook 8 min.

  4. Add cooked lentils to the tomato base. Stir well, simmer 15 min.

  5. Stir in cream. Simmer 5 more min. Dal should be thick and glossy.

  6. Finish with a knob of cold butter stirred in off the heat. Serve with basmati rice.

Chef's Tip

Restaurants simmer dal makhani for 8+ hours. The longer it cooks, the richer and creamier it gets.