Dal Makhani

Method

1. 1

   Soak the pulses

   Soak the black lentils and kidney beans together in plenty of cold water for at least 8 hours. Drain and rinse.

2. 2

   Boil the pulses

   On high heat, bring the drained pulses and 1.5 litres fresh water to a boil for 10 minutes.

3. 3

   Simmer until tender

   Reduce to low, cover loosely and simmer for 60 to 75 minutes, stirring now and then. They are ready when the kidney beans are completely soft and the lentils crush easily between your fingers.

4. 4

   Cook the onion

   While the pulses simmer, heat the ghee in a large saucepan over medium heat for 1 minute. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and deep golden.

5. 5

   Add ginger and garlic

   Add the ginger and garlic and cook for 1 minute, until fragrant.

6. 6

   Cook the tomatoes and spices

   Add the tomatoes, cumin, chilli powder, garam masala and salt. Cook over medium heat for 10 to 12 minutes, stirring often, until the tomatoes collapse and the mixture thickens with little liquid around the edges.

7. 7

   Combine and simmer

   Add the cooked pulses and their cooking liquid to the tomato base. Bring to a gentle simmer over medium heat for 5 minutes.

8. 8

   Thicken the dal

   Reduce to low and cook uncovered for 25 minutes, stirring and lightly mashing some lentils against the pan. The dal should be thick and creamy, with the beans intact; add a splash of hot water if it becomes too thick.

9. 9

   Add butter and cream

   Stir in the butter and cream over low heat for 2 minutes, until the butter melts and the dal is glossy.

10. 10

    Add fenugreek

    Crush the dried fenugreek leaves between your palms and stir them in.

11. 11

    Rest and serve

    Turn off the heat and rest for 5 minutes. Taste and adjust the salt, then serve hot.

Tips

• Use plenty of cold water for soaking, as the pulses expand.
• Keep the initial boil at high heat for the full 10 minutes.
• Stir regularly as the dal thickens, scraping the bottom of the pan.
• Keep the heat low when adding the butter and cream so the cream stays smooth.

Swaps

• Use vegetable oil instead of ghee.
• Use single cream instead of double cream, adding it gently over low heat.
• If you do not have dried fenugreek leaves, leave them out.

Storing

Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a saucepan, adding a splash of water if needed.