Ingredients

3/4 cup black lentils

4 tablespoons red kidney beans

3 1/2 cups water (for pressure cooking)

3/4 teaspoon salt

2 tablespoons ghee

2 tablespoons unsalted butter

1 small white onion (finely grated)

2 1/2 teaspoons ginger garlic paste

1/2 cup tomato purée

1/2 teaspoon Kashmiri red chili powder

1/4 teaspoon garam masala

1 1/3 cups water (or as needed)

1/4 teaspoon sugar (plus more to taste)

1/3 cup heavy cream

Piece of charcoal (optional, for smokiness)

Additional butter for serving

Fresh cilantro (chopped, for garnish)

Instructions

Step 1: Thoroughly rinse the black lentils and red kidney beans. Soak them in water for 8 hours then drain.

Step 2: Place the lentils and beans in a pressure cooker with 3 1/2 cups water and salt. Cook on high pressure for 30 minutes, then allow natural pressure release until tender and easily mashed.

Step 3: In a large pan, heat ghee and butter over medium heat. Add the finely grated onion and sauté until light golden.

Step 4: Stir in ginger garlic paste and cook until the raw smell disappears.

Step 5: Add tomato purée, Kashmiri red chili powder, and garam masala. Cook until the oil begins to separate from the mixture.

Step 6: Using a potato masher, mash part of the cooked lentils and beans, then add them to the pan along with the remaining whole lentils.

Step 7: Pour in 1 1/3 cups water or as needed. Simmer on low heat for about 45 minutes, stirring every 10 minutes to prevent sticking. Stir in sugar to balance the flavors.

Step 8: Stir in the heavy cream. For an optional smoky flavor, place a small heatproof bowl in the dal, add a red-hot piece of charcoal with a drizzle of melted butter, cover for 2 minutes, then remove the bowl.

Step 9: Garnish with additional butter and chopped fresh cilantro before serving.

Step 10: Serve warm with rice or naan for a delicious, comforting meal.

Tips & Variations

Soaking the lentils and beans overnight ensures they cook evenly and become tender faster.

Use Kashmiri red chili powder for a vibrant color without too much heat; adjust spice level to taste.

For a vegan version, substitute butter and cream with coconut milk or cashew cream.

Adding a piece of hot charcoal for smokiness is optional but adds an authentic touch.

FAQs

Can I use canned beans instead of dried?

Yes, you can use canned black lentils and kidney beans to save time. Rinse and drain them well, then reduce the cooking time accordingly and adjust water quantities.

How do I achieve the creamy texture?

Mashing some of the cooked lentils and beans before simmering releases starch, creating a creamy consistency. Adding butter and heavy cream at the end enhances richness.

Dinner

Creamy Dal Makhani with Rich Spices and Smoky Charcoal Flavor Recipe

Introduction