Creamy Dal Makhani

Ingredients

• 1 cupwhole black lentils, urad dal, rinsed
• ¼ cupkidney beans, canned, drained
• 3 tbspbutter
• 1yellow onion, finely chopped
• 4garlic cloves, grated
• 1 tbspfresh ginger, grated
• 1 cuptomato puree
• 1 tspground cumin
• 1 tsppaprika
• ½ tspcayenne pepper
• 1 tspgaram masala
• ⅓ cupheavy cream
• 1 tspdried fenugreek leaves, optional
• salt
• naan or rice, for serving

Method

1. Cover the lentils with 5 cups water and simmer with 1 tsp salt, partly covered, until completely soft.

   ⏱ 90 min

2. Melt 2 tbsp butter in a pan and cook the onion until golden. Add the garlic, ginger, cumin, paprika and cayenne for 1 minute.

3. Stir in the tomato puree and cook until thick and the butter separates, about 8 minutes.

4. Add the tomato base, kidney beans and garam masala to the lentils and mash some of the lentils against the pot.

5. Simmer, stirring often, until thick and creamy, adding water if it gets too dry.

   ⏱ 15 min

6. Stir in the cream, the last tbsp butter and the fenugreek. Taste for salt and serve with naan or rice.