Daal Makhni (Creamy Black Lentil Daal)

Photo by Laura Zahody

Ingredients:

1/2 cup Lee’s Ghee

1 ¼ cup (250g) whole black lentils (also known as urad or kali daal)
1 medium onion, diced fine
2 tbsp ginger, minced
2 tbsp garlic, minced
5 heaping spoonfuls crushed tomato
1 cup (250 ml) cooked red kidney beans
Small pinch asafoetida powder
1 tbsp garam masala
2 tsp red chili powder
2 tbsp kasuri methi (dried fenugreek leaves), crushed
2 tbsp cilantro leaves, finely chopped
¼ cup heavy cream
¼ cup (50g) butter
¼ cup (60ml) mint leaves, torn
6 cups (1.42L) water, more as needed
salt, to taste
Ginger julienne, cilantro and mint leaves for garnishing

Directions:

Rinse the lentils. Soak overnight. Drain soaking water

Heat 3 tbsp ghee in a heavy-bottomed pot. Sweat the onion. Sprinkle asafoetida. Stir. Add the ginger and garlic. Stir. Fry gently until the raw smell disappears.

Add soaked daal, crushed tomato, 6 cups water and 1 tsp salt. Simmer over medium-low flame for about 1.5 hours, stirring often and adding more water as necessary. Daal should be tender, but not completely mashed.

Add kidney beans, garam masala and red chili. Simmer 15 minutes.

Reduce heat to low and stir in the butter. Simmer 10 minutes, stirring constantly to ensure that the butter doesn’t separate from the daal. Add kasuri methi and cilantro leaves. Simmer 5 minutes.

Remove from heat. Stir in cream and torn mint leaves. Adjust seasoning.

Garnish and serve with aloo gobi and basmati rice.

Full recipe on Zahlicious.