Dal Makhani

Ingredients

To pressure cook

• 3/4 cup whole urad dal
• 1/4 cup rajma
• 1 tsp salt
• 3.5 cups water

Masala for the dal

• 1 tbsp ghee
• 3 tbsp butter, divided
• 1 medium white onion, finely grated
• 2 tsp ginger-garlic paste
• 1/2 cup tomato puree
• 1/2 tsp Kashmiri red chilli powder
• 1/4 tsp garam masala
• 1/2 tsp salt, or to taste
• 1.5 cups water, as needed
• 1/2 tsp sugar
• 1/4 cup cream
• more butter, for serving
• piece of charcoal, optional

Method

1. Wash the urad dal and rajma and soak them overnight in water.
2. Drain and transfer to a pressure cooker with salt and fresh water.
3. Pressure cook until the lentils and beans are completely soft, then let the pressure release naturally.
4. Lightly mash some of the dal and rajma and keep the pot on very low heat.
5. In another pan, heat the ghee and some of the butter, then cook the grated onion until softened.
6. Add the ginger-garlic paste, tomato puree, chilli powder, garam masala, salt, and sugar and cook the masala well.
7. Add the masala to the cooked lentils and simmer on low heat for a long, slow cook, adding water as needed for a creamy consistency.
8. Stir in the cream and remaining butter.
9. If using charcoal, smoke the dal briefly before serving.