Dal Makhani is a beloved, rich, and creamy black lentil (Urad Dal) and kidney bean (Rajma) curry from the Punjab region. Its signature smoky flavor comes from slow cooking, and its richness comes from the final addition of butter (makhani) and cream.

Prep Time	Cook Time	Serves
8 hours (Soaking)	2 hours 30 minutes	6

Part A: Ingredients

• Dal/Beans: 1 cup Whole Black Lentils (Sabut Urad Dal), $1/4$ cup Kidney Beans (Rajma).
• Liquid/Fat: 1 Tbsp Oil or Ghee, 2 cups Water.
• Aromatics/Spice: 1 large Onion (puréed), 1 Tbsp Ginger Garlic Paste, 1 cup Tomato Purée, 1 tsp Turmeric, 1 tsp Chili Powder, 1 tsp Garam Masala.
• Finish: 2 Tbsp Butter, 1/2 cup Heavy Cream, 1/4 cup Fresh Cilantro.

Part B: Instructions

Step 1: Soak and Pressure Cook

1. Rinse the black lentils and kidney beans thoroughly. Soak them together in plenty of water for a minimum of 8 hours, or overnight. Drain and rinse again.
2. Place the soaked lentils and beans in a large pot with 6 cups of fresh water and 1 tsp of salt. Bring to a boil, then reduce heat and simmer for 2 hours, or until the lentils are completely soft and beginning to break down. (A pressure cooker greatly reduces this time).

Step 2: Prepare the Masala Base

1. Heat the oil/ghee in a separate large pot. Add the puréed onion and cook for 10-15 minutes until it is deep golden brown.
2. Add the ginger garlic paste and cook for 2 minutes.
3. Add the tomato purée, turmeric, chili powder, and half of the garam masala. Cook the masala for 10 minutes until the oil separates.

Step 3: Combine and Simmer

1. Add the cooked lentils and beans (and their cooking liquid) to the masala base. Stir well.
2. Simmer the Dal for 30 minutes, stirring occasionally. If the consistency is too thick, add more water.

Step 4: The Makhani Finish

1. Stir in the butter and heavy cream. Simmer for another 5 minutes, allowing the cream to incorporate fully.
2. Stir in the remaining $1/2$ tsp of garam masala and taste for salt.

Step 5: Serve

• Serve the Dal Makhani hot, garnished with a swirl of fresh cream and fresh cilantro. It is best served with Naan or Jeera (cumin) rice.