Dal Makhani Recipe

Wash the black lentils thoroughly with water until their color lightens from black to brown. Rub the lentils between your palms to aid the process. Drain and discard the water. Soak the lentils in fresh water overnight.

In the morning, discard the soaking water. Add fresh water to the lentils in a pressure cooker. Add salt and oil, then cook for at least 5 whistles.

Once the pressure cooker cools down, open it and stir in the ginger garlic paste with the cooked lentils.

Turn the flame on again and continue cooking the lentils over medium heat. The dal makhani will be cooked for a minimum of 5 hours. Stir occasionally to avoid sticking.

Mix red chili powder with water and add it to the dal. Let it boil for about 1 hour, stirring occasionally. Add a little water if the dal thickens too much.

Stir in the tomato puree and cook the dal for another hour, ensuring it combines well with the lentils.

Add butter and cream to the dal. Stir continuously until they melt and are well incorporated into the dal.

Add kasuri methi and garam masala. Let it cook for a few more minutes, stirring occasionally to blend the flavors.

Garnish the dal makhani with a dollop of butter and a swirl of cream before serving.