Dal Makhani | Creamy Indian Lentil Stew

Preparation & Cooking of the Lentils

• 1
  If using dried lentils and beans, it's best to soak them in water overnight to speed up cooking. Rinse the soaked legumes thoroughly and place them in a pot. Add about 1.5 liters of water, half of the ginger (2 cm), one clove of garlic, half of the Garam Masala (1.5 teaspoons), half of the ground coriander (1 tablespoon), the cumin, the bay leaves, and a pinch of salt. Simmer over low heat with the lid closed for about 1 to 1.5 hours until the legumes are soft.
• 2
  Towards the end of the lentil cooking time, begin preparing the sauce. Finely dice the onion, slice the remaining 4 cloves of garlic, and finely chop the remaining ginger (2 cm). Heat a large pot, add ghee and let it melt. Sauté the diced onion until translucent, then add ginger and garlic and fry for a few minutes. Stir in the remaining Garam Masala (1.5 teaspoons), the remaining ground coriander (1 tablespoon), and the chili powder, and heat for one minute, stirring constantly, until they release their aroma. Finally, add the tomato paste and roast for another minute.
• 3
  Cut the tomatoes into coarse pieces and add them to the pot along with the cooked legumes (including cooking liquid) and another pinch of salt. Add about one liter of water, put on the lid, and reduce the heat to a minimum.
• 4
  Let the dal simmer for at least 2.5 hours, stirring occasionally from the bottom – the longer, the better. If necessary, add a little water in between. During cooking, the legumes should almost completely disintegrate, forming a thick, creamy paste.
• 5
  Once the legumes are completely soft and the dal has a creamy consistency, stir in butter and cream for refinement. Heat briefly again so that all flavors combine. Serve garnished with fresh coriander leaves and a dollop of cream.