Dal Makhani (Creamy Black Lentils)

Black Lentils cooked with cream, butter and whole spices giving it a creamy texture.

Method

1. Pressure cook dal and kidney beans with salt, black cardamom, green cardamom and cinnamon sticks for about 20 minutes on medium low flame. When you open the lid, check to make sure the kidney beans are soft and tender. If they are not, cook on low flame until they are done. You can add more water at this time depending on the amount of water left in the dal.
2. Add the heavy cream to the dal and let it cook on low flame while stirring in between.
3. In a food chopper, finely chop onions, tomatoes, green chillies and garlic cloves together.
4. In a pan, heat 3 tbsp of ghee, add asafoetida and cumin seeds. When cumin seeds starts to change the color, add the bay leaves and ginger. Stir for 10-15 seconds and add the chopped onion tomato mixture.
5. Cook the onion tomatoes mixture for about 8-10 minutes and then add all the dry spices (salt, red chilli powder, coriander powder and garam masala). You can add a tbsp of water if the mixture is dry. Let the mixture cook while stirring until the ghee starts to leave from the sides. Switch off the gas.
6. Add the prepared mixture to the dal and mix well. Let dal cook for another 10-12 minutes on low flame. The dal when done should have a thick creamy texture.
7. Add the butter in the end and mix well.

Garnish with cream and coriander leaves right before serving. Serve hot with Roti, Naan, Parantha or Rice.

Enjoy! :)

• Black Lentils
• Dal Makhani
• Entree
• Legumes
• Lentils
• Main Dish