Dal Makhani

Instructions

1. Rinse the urad dal and kidney beans well. Soak them in plenty of water overnight, or for at least 8 hours.
2. Drain and add the soaked lentils and beans to a pressure cooker or heavy pot with 1 litre fresh water and the 6 g salt. Pressure cook until both are fully soft and mash easily. On the stovetop this usually takes about 30 to 40 minutes in a pressure cooker. In a regular pot, it will take much longer. The lentils must be very soft, not merely polite.
3. Lightly mash some of the cooked lentils and beans with the back of a spoon. Set them over very low heat while you make the masala.
4. In a deep pan, melt the 30 g butter with the ghee or oil over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often, until soft and light golden.
5. Add the ginger and garlic. Cook for 1 minute until the raw smell fades.
6. Add the tomato purée, tomato paste, Kashmiri chili powder, and garam masala. Cook for 4 to 5 minutes, stirring often, until the mixture thickens and looks glossy.
7. Add this masala to the cooked lentils. Stir in the 4 g salt and sugar. Add enough hot water to loosen the dal to a thick but spoonable consistency.
8. Simmer uncovered on the lowest heat for 45 to 60 minutes, stirring every 10 minutes or so and adding a splash of hot water as needed. This long, slow simmer is what gives dal makhani its creamy texture and deeper flavor.
9. Stir in the cream, 15 g butter, and kasuri methi if using. Simmer for 5 to 10 minutes more. Taste and adjust salt.
10. For an optional smoky finish, place a small metal bowl inside the pot. Set a piece of hot charcoal in the bowl, drizzle over the 5 ml ghee, and immediately cover the pot for 2 minutes. Remove the bowl carefully before serving.
11. Serve hot.