Dal Makhani

Instructions

1. 1 Drain the soaked lentils and kidney beans. Place in a large pot (or pressure cooker) with plenty of water, bring to a boil, skim any foam, and simmer for 1.5-2 hours (or 30 minutes under pressure) until completely tender and creamy.
2. 2 In a separate pan, heat half the butter. Add cumin seeds, bay leaf, and cardamom pods, frying for 30 seconds until sputtering. Add ginger-garlic paste and cook for 1 minute.
3. 3 Add the crushed tomatoes, chili powder, and salt. Cook for 10-12 minutes until the tomatoes darken and the oil separates, creating a rich base.
4. 4 Pour the tomato mixture into the cooked lentils and stir well. Simmer on the lowest possible heat for 1-2 hours, stirring occasionally. The long, slow cooking is what transforms dal makhani from ordinary dal into extraordinary velvet.
5. 5 As it simmers, the lentils will break down and thicken. Mash some against the side of the pot to create a creamy consistency while keeping some whole for texture.
6. 6 Stir in the remaining butter, cream, garam masala, and crushed dried fenugreek leaves in the last 10 minutes of cooking. The dal should be thick enough to coat the back of a spoon.
7. 7 Serve in a deep bowl with a generous swirl of cream, a knob of butter melting on top, and fresh cilantro. Pair with naan, roti, or steamed rice.