Dal Makhani Recipe
Dal Makhani
Buttery Spiced Lentils
Submitted By: Taz

Ingredients:

1 Cup Dry Whole Black Lentils (Urad Dal) - picked and rinsed
¼ Cup Dry Red Kidney Beans (Rajma) - picked and rinsed
6 cloves Fresh Garlic (Leh-sun) - minced / divided
½ inch piece Fresh Ginger (Adrak) - minced
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
8 Tbs Salted Butter (Makhan) = 1 Stick
4 Tbs Ghee
2 Tbs Tomato Paste
¼ Cup Heavy Cream (Malai)
1 tsp Cumin Seeds (Jeera)
½ tsp Fenugreek Seeds (Methi Dana)
½ tsp Red Chile Powder (Lal Mirchi)
½ tsp Garam Masala
⅛ tsp Asafoetida (Hing)
Kosher Salt (Namak) to taste

Preparation:
  1. Place picked/rinsed lentils and beans in a large bowl and add water until submerged by at least 1 inch of water - Allow to soak at room temperature 6-8 hours (over night for better results)
  2. Place a medium/large, heavy bottomed pan, wok, or kadahi over medium-high heat - Add 4 cups of water and bring to a boil*
  3. Drain and rinse lentils and beans - Add to boiling water along with 4 cloves of the minced garlic, ginger, green chiles, and salt to taste - Stir to combine
  4. Leave lentils and beans to cook for 20-30 minutes (stirring occasionally) or until slightly soft
  5. Heat ghee in a separate large heavy bottomed pan over medium heat
  6. Once ghee is hot, add cumin and fenugreek seeds and fry until they crackle (apx 40 seconds)
  7. Add remaining 2 cloves of minced garlic and sauté for 1-2 minutes or until garlic just begins to color - Add asafoetida and tomato paste - Continue to sauté for an additional minute
  8. Transfer the cooked lentils/ beans to pan and bring back to a boil - Reduce to a simmer
  9. Stir in red chile powder, butter, and cream
  10. Allow to simmer for 15 minutes - Stir in garam masala and continue to simmer for 5 minutes
  11. Adjust seasoning and serve hot with a dollop of additional butter and a pinch of garam masala sprinkled over the top along with basmati rice or naan or as part of any Indian meal
* Can use a 4-6 quart pressure cooker as alternative – follow step 3 (minus pre-boiling water) - cook
   for 12-15 minutes once pressure is reached and continue preparation steps from step 5

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