Daal Makhani (Black Lentils Recipe)

"This is an earthy, rich Punjabi dish that is typical of the region, the land of five rivers. It is not for the calorie-conscious—it requires large amounts of butter and cream. The recipe normally takes a lot of time to prepare—traditionally, it is put onto the embers of the coals in the tandoor and left to simmer gently all night."

Serves: 4
Cooking time: 50 min

 Ingredients:

250 g whole black lentils (urad) and 2 tsp rajma, soaked in lukewarm water overnight

1 tsp ginger paste
1 tsp garlic paste
1½ tsp salt
2 tsp red chili powder
2 tbsp tomato puree
2/3 cup salted butter
1 tsp ground garam masala
1/2 tsp ground dried fenugreek leaves
1/2 tsp sugar
1/4 cup heavy cream

 Directions:

1. Drain the lentils and red kidney beans and  transfer them to a saucepan. Pour on 1½ quarts (1.5 liters) water and bring to a boil. Simmer for about 1 hour or until the lentils are thoroughly cooked but are not completely broken down and mashed.
2. Add the ginger and garlic pastes, salt, and red chili powder and simmer for a further 10 minutes.
Reduce the heat to low and add the tomato puree and butter. Cook for 15 minutes or until the
lentils are thick, stirring frequently. Take care that the mixture does not separate—that is, the
butter does not separate from the lentils.
3. Stir in the garam masala, fenugreek leaves, and sugar, and adjust the seasoning. Stir in the cream
and serve immediately.