- Serves: 5 People
- Prep Time: 10 minutes
- Cooking: 1 hour
- Calories: 0
- Difficulty: medium
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Dal Makhani (Buttery Spiced Lentils)
Ingredients
Directions
- 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)
- Place a medium/large, heavy bottomed pan, wok, or kadahi over medium-high heat - Add 4 cups of water and bring to a boil*
- 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
- Leave lentils and beans to cook for 20-30 minutes (stirring occasionally) or until slightly soft
- Heat ghee in a separate large heavy bottomed pan over medium heat
- Once ghee is hot, add cumin and fenugreek seeds and fry until they crackle (apx 40 seconds)
- Add remaining 2 cloves of minced garlic and sauté for 1-2 minutes or until garlic just begins to color - Add tomato paste - Continue to sauté for an additional minute
- Transfer the cooked lentils/ beans to pan and bring back to a boil - Reduce to a simmer
- Stir in red chile powder, butter, and cream
- Allow to simmer for 15 minutes - Stir in garam masala and continue to simmer for 5 minutes
- 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
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