Dal-e-Khaas

1. 1
   prep · ~8 min

   Soak the lentils.

   Rinse the urad dal, chana dal, and moong dal well. Soak them in enough water overnight or for at least 8 hours, then drain before cooking.

   TIPSoaking helps the dals cook evenly and gives the finished dish a smoother texture.
2. 2
   pressure cook · ~25 min

   Pressure cook the lentils.

   1.Add the soaked urad dal, chana dal, and moong dal to a pressure cooker.

   2.Pour in 4 cups water and add salt and turmeric powder.

   3.Cook on medium heat for 6 to 7 whistles until the lentils are very soft.

   4.Let the pressure drop naturally, then lightly mash the cooked lentils.
3. 3
   saute · ~15 min

   Cook the masala base.

   1.Heat ghee in a heavy pan over medium heat.

   2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon and cook until fragrant (30 seconds).

   3.Add onion and cook until golden brown (6 to 8 minutes).

   4.Add ginger-garlic paste and green chili and cook until the raw smell fades (1 minute).

   5.Add tomato, red chili powder, and coriander powder and cook until the tomato softens and the ghee starts to separate (5 to 6 minutes).

   TIPLet the onions turn properly golden; this gives Dal-e-Khaas its deep restaurant-style flavor.
4. 4
   simmer · ~20 min

   Slow cook the dal.

   Add the cooked lentils to the masala and mix well. Simmer on low heat for 15 to 20 minutes, stirring now and then, until the dal turns creamy and thick but still spoonable.

   TIPIf the dal gets too thick, loosen it with a splash of hot water instead of adding a lot at once.
5. 5
   simmer · ~2 min

   Finish with cream and kasuri methi.

   Stir in fresh cream, garam masala, and crushed kasuri methi. Simmer for 2 more minutes so the flavors come together.

6. 6
   garnish

   Garnish with coriander leaves.

7. 7
   serve

   Serve Dal-e-Khaas hot.

   Serve in small bowls with naan, tandoori roti, or jeera rice.

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