Dal Makhani with Zafrani Pulao

Instructions

1. 1

   Soak and Cook Lentils

   • Rinse the whole black gram and kidney beans thoroughly under running water. Soak them together in plenty of water for at least 8 hours, or preferably overnight.
   • Drain the soaking water. Add the lentils and beans to a pressure cooker along with 4 cups of fresh water, 1 tsp of salt, the bay leaf, and the cinnamon stick.
   • Secure the lid and pressure cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 15-20 minutes. The beans should be completely soft and mashable.
   • Allow the pressure to release naturally. Open the cooker, remove the bay leaf and cinnamon stick. Using the back of a ladle, lightly mash about a quarter of the lentils against the side of the pot to help create a creamy base.
2. 2

   Prepare the Masala Base

   • In a heavy-bottomed pan (kadai), melt 2 tbsp of butter over medium heat.
   • Add the finely chopped onion and sauté for 7-8 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Stir in the tomato puree, Kashmiri red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Cook this masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating at the edges.
3. 3

   Combine and Slow Cook

   • Pour the cooked lentil mixture (along with its cooking liquid) into the prepared masala. Mix everything thoroughly.
   • Add 1 cup of hot water, or more if needed, to achieve a thick but pourable consistency. Bring the dal to a gentle boil.
   • Reduce the heat to the lowest setting. Partially cover the pan and let the dal simmer for a minimum of 45 minutes, stirring every 10-15 minutes to prevent it from sticking to the bottom.
   • This slow simmering process is crucial for developing the deep, creamy flavors of Dal Makhani. The dal will continue to thicken as it cooks.
4. 4

   Finish and Garnish

   • Once the dal has reached your desired creamy consistency, stir in the garam masala and the remaining 2 tbsp of butter.
   • Crush the kasuri methi between your palms to release its aroma and add it to the dal. Stir in the heavy cream.
   • Let it simmer for a final 5 minutes on low heat for all the flavors to meld together beautifully.
   • Taste and adjust the salt if necessary. Turn off the heat.
5. 5

   Serve

   • Transfer the Dal Makhani to a serving bowl.
   • Garnish with a swirl of fresh cream and serve hot with garlic naan, roti, or jeera rice.