Creamy Dal Makhani | Indian Lentil Classic

If you are using dried lentils and beans, it is best to soak them in water overnight to shorten the cooking time. 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 garlic clove, half of the garam masala (1.5 tsp), half of the ground coriander (1 tbsp), the cumin, and a pinch of salt. Cook over low heat with the lid on for about 1 to 1.5 hours until the legumes are soft.

Towards the end of the cooking time of the legumes, start preparing the sauce. Finely dice the onion, slice the remaining garlic (4 cloves), 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 the ginger and garlic and fry for a few minutes. Stir in the remaining garam masala (1.5 tsp) and the remaining ground coriander (1 tbsp) and roast for one minute, stirring constantly, until fragrant. Finally, add the tomato paste and roast for another minute.

Chop the tomatoes into coarse pieces and add them to the pot along with the cooked legumes (including the cooking liquid) and another pinch of salt. Pour in about one liter of water, put the lid on, and reduce the heat to a minimum.