1 cup whole black gram, soaked
¼ cup of kidney beans, soaked
¼ cup split chickpeas, soaked
¼ tsp salt
3 tbsp clarified butter
1 tbsp ginger-garlic paste, equal portion
2 cups tomato purée or freshly chopped tomatoes, puréed
1 ½ tsp red chilli powder
Salt to taste
1 tsp garam masala (check method)
¼ cup of heavy cream
2 tbsp salted butter
1 tsp dried fenugreek
Soak black gram, split chickpeas and kidney beans in water for at least 8 hours.
Cook them in a pressure cooker for about 6 to 8 whistles. Ensure that the lentil is wholly submerged in water and there is at least an inch of extra water above the dal.
Once the beans are cooked, lightly smash them with a potato masher, leaving them partially intact.
Next, heat ghee in a pan or a pot and add ginger-garlic paste and cook until they turn brown.
Add the tomato puree, red chilli powder, salt and garam masala. Cook until the paste begins releasing oil. To it, add the cooked lentils along with 1 cup of water. Bring them to a boil and then reduce them to a simmer. Cook for 20 minutes or till the dal has thickened, stirring occasionally.
Mix in the heavy cream, butter and dried fenugreek. Switch off the flame and let the dal makhani rest for 15 minutes before serving. Top it with more cream. Serve hot with naan bread.
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