Dal Makhani

Slow-simmered black lentils, creamy and deeply comforting.

Ingredients (serves 4)

• 1 cup black lentils (urad dal)
• 1/4 cup red kidney beans
• 2 tbsp butter
• 1/4 cup cream
• 1 cup tomato puree
• Ginger-garlic paste

Method

1. Pressure-cook lentils and kidney beans until very soft.
2. Sauté ginger-garlic paste in butter, add tomato puree.
3. Add cooked lentils, simmer 20-25 min, mashing some for creaminess.
4. Stir in cream just before serving.