Dal Makhani Recipe

Ingredients

Directions

Step 1
Soak lentils in water overnight.
Step 2
Place a pressure cooker over medium-high heat, fill about halfway with water and add the lentils, bay leaf and salt.
Step 3
Cook for about 15 minutes, then remove from heat and allow the pressure to naturally release.
Step 4
Heat up ghee in a thick-bottomed pan.
Step 5
Add onions, cook for 5 minutes, or until translucent.
Step 6
Add chillies and ginger and garlic pastes, cook for 2-3 minutes.
Step 7
Add masala paste, cook for 2-3 minutes.
Step 8
Remove everything from the pan and put it into the pot with the lentils.
Step 9
Bring to a slow simmer and use wooden spoons to mash up some of the lentils to make the dish creamier.
Step 10
Simmer for at least 20 minutes, add more water if necessary.
Step 11
Add heavy cream and kasuri methi (fenugreek) leaves.
Step 12
Garnish with coriander and more heavy cream.

Chef's notes

Soak the lentils overnight to minimize cooking time.
Use a food processor to quicky make a paste of the ginger and garlic.
Cook the lentils until they are well done. You should be able to easily crush a lentil between your fingers.
If available to you, buy all the spices from an Indian supermarket to find them in bulk, fresh, and CHEAP!

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Nutrition

Dal Makhani