SERVES 5-6
Buttery lentils (Dal makhni) is a traditional preparation from the Indian state of Punjab. It is usually made using black lentils and red kidney beans. Goes without saying, the addition of clarified butter (ghee), butter and cream makes it a very hearty and a rich comfort food. Dal makhni is one of the quintessential Indian dishes is served in Indian restaurants all over the world.
For cooking the lentils:
¾ cup whole black lentils (urad dal)
¼ cup red kidney beans (rajma)
1¼ tsp salt
4 cups water
For making the spice mixture:
1 tbsp clarified butter (ghee)
3 tbsp salted butter
1 medium white onion, finely grated or chopped
2 tsp ginger-garlic paste
½ cup tomato puree
½ tsp kashmiri red chili powder
¼ tsp garam masala
½ tsp salt or to taste
1½ cups water
¼ cup double heavy cream
For garnish
½ tbsp salted butter
1 tbsp double heavy cream
½ tbsp dried fenugreek leaves (kasuri methi)
1 Soak the black lentils and kidney beans in 4-5 cups of water in a large bowl for at least 8 hours, preferably overnight.
2 Wash and drain the soaked lentils and beans and transfer them to instant pot. Add 4-4.5 cups water and cook on high pressure for about 25-30 minutes. Let the pressure release naturally. Alternately, you can also use a pressure cooker to cook the lentils and beans. The lentils and beans should be cooked completely. You should be able to mash them with your fingers.
3 Remove about ¾-1 cup of the lentils and kidney beans, mash them and keep aside. Transfer rest of the lentils and kidney beans to a pan and place it on low heat.
4 In a large pot/pan, heat the ghee and 2 tbsp of salted butter on medium heat. Once the butter melts and is hot, add the onions. Cook the onion, stirring continuously, for around 5 minutes or until it turns light golden brown.
5 Add the ginger-garlic paste and cook for a couple of minutes till the raw smell of ginger and garlic goes away.
6 Add the tomato puree. Mix and cook for another couple of minutes. Ensure that the tomato puree mixes well with the masala and the mixture starts releasing oil.
7 Add in the simmering lentils and kidney beans to the mixture and stir gently.
8 Add kashmiri red chili powder, garam masala and salt. Stir gently to mix the spices with lentils.
9 Reduce the heat to low and add about ½ cup of water. Stir gently and let it simmer on low heat uncovered for about 40 minutes. Continue to stir about every 10 minutes so that the lentils do not stick to the bottom of the pan. If the gravy thickens, add a little water to dilute it.
10 Add the remaining 1 tbsp butter and 1/4 cup cream and mix gently. Simmer for 10 minutes on low heat. The dal makhni is now ready to be served.
11 While serving garnish dal makhani with more cream, ½ tbsp of salted butter and crushed dried fenugreek leaves.
Serve with hot naan, rotis or steamed rice.
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