Dal Makhani

Ingredients

• • 1 cup whole black lentils (urad dal), soaked overnight
• • 1/4 cup kidney beans (rajma), soaked overnight
• • 4 tablespoons butter
• • 1 cup heavy cream
• • 1 can (14 oz) crushed tomatoes
• • 1 large onion, finely chopped
• • 4 cloves garlic, minced
• • 1 inch ginger, grated
• • 2 teaspoons garam masala
• • 1 teaspoon cumin
• • 1 teaspoon red chili powder
• • Fresh cream and cilantro for garnish

Instructions

1. Step 1: Pressure cook soaked lentils and kidney beans until very soft, about 45 minutes.
2. Step 2: Heat butter in a pan. Sauté onion until golden brown.
3. Step 3: Add garlic, ginger, and tomatoes. Cook until oil separates.
4. Step 4: Add all spices and cook 2 minutes.
5. Step 5: Add cooked lentils and mash some against the side for creaminess.
6. Step 6: Simmer on low for 30 minutes, adding cream gradually.
7. Step 7: Finish with a swirl of cream and butter. Garnish with cilantro.