Dal Makhani | Creamy Indian Lentil Stew

If using dried lentils and beans, it's best to soak them overnight in water 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 tsp), half of the ground coriander (1 tbsp), the cumin, 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.

Towards the end of the lentils' 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 tsp), the remaining ground coriander (1 tbsp), and the chili powder, and heat for one minute, stirring constantly, until their aroma develops. Finally, add the tomato paste and roast for another minute.

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.