Dal Makhani (Creamy Black Lentils)

• 1 cup whole black lentils (sabut urad), soaked overnight
• 1/4 cup kidney beans (rajma), soaked overnight
• 3 tbsp butter, unsalted
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup tomato puree
• 1 tsp Kashmiri red chili powder
• 1/2 tsp garam masala
• 1 small cinnamon stick

Instructions

1. 1

   Gather and prepare all ingredients as specified in the ingredient list.

2. 2

   Drain the soaked lentils and kidney beans.

3. 3

   Rinse well.

4. 4

   Cook them in a pressure cooker with salt and cinnamon stick and 4 cups of water for about 20-30 minutes until very soft.

5. 5

   In a separate large pot, heat 1 tbsp butter.

6. 6

   Add ginger and garlic paste and sauté until fragrant.

7. 7

   Add tomato puree and chili powder.

8. 8

   Cook until the butter starts to separate from the masala.

9. 9

   Pour in the cooked lentils (mash them slightly for creamier texture).

10. 10

    Add remaining butter and simmer on low heat for 45-60 minutes, stirring occasionally.

11. 11

    Stir in the heavy cream and garam masala.

12. 12

    Cook for another 5-10 minutes.

13. 13

    Serve hot.