Creamy Dal Makhani | Indian Lentil Classic

PREPARATION

• 1
  If you are using dried lentils and beans, it is best to soak them overnight in water to reduce 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 clove of garlic, 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 closed for about 1 to 1.5 hours, until the legumes are soft.
• 2
  Towards the end of the legumes' cooking time, begin 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 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.
• 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. Pour in about one liter of water, place the lid on, and reduce the heat to a minimum.
• 4
  Let the dal simmer for at least 2.5 hours, stirring occasionally (to prevent sticking to the bottom) – the longer, the better. Add a little water if needed during cooking. While cooking, the legumes should almost completely break down, forming a thick, creamy paste.
• 5
  Once the lentils and beans are completely soft and the consistency is creamy, stir in butter and cream for refinement. Let it simmer briefly so that all the flavors combine. Serve the Dal Makhani garnished with fresh coriander leaves and a dollop of cream. Naan bread or Basmati rice pairs excellently with it.