Dal Makhani (Delhi — Long-Simmered Black Lentils with Butter)

Ingredients

• 200g black lentils (urad dal), picked and rinsed
• 50g red kidney beans (rajma), picked and rinsed
• 1200ml whole milk
• 100ml heavy cream
• 60g unsalted butter
• 40ml vegetable oil
• 1 onion, 200g, sliced thin
• 4 cloves garlic, minced
• 15g fresh ginger, minced
• 2 green cardamom pods, crushed
• 1 black cardamom pod, crushed
• 4 cloves
• 1 bay leaf
• 1 cinnamon stick, 5cm
• 2 dried red Kashmiri chillies, deseeded
• 10ml fresh lemon juice
• 6g Kashmiri red chilli powder
• 3g garam masala powder
• 3g ground cumin
• Salt, to taste

Method

1. 1
   Soak black lentils and kidney beans together for 4 hours; drain thoroughly.
2. 2
   Bring 1 litre water to rolling boil in heavy-bottomed pot; add lentils and beans, return to boil, skim impurities, reduce to gentle simmer for 90 minutes until completely tender and creamy, stirring occasionally.
3. 3
   Heat 40ml oil in separate heavy pan over medium heat; add crushed cardamom, cloves, bay leaf, and cinnamon stick — toast until fragrant, 2 minutes.
4. 4
   Add sliced onion, cook without colour until translucent, 8 minutes; add minced garlic and ginger, cook 3 minutes until raw smell dissipates.
5. 5
   Stir in Kashmiri chilli powder, ground cumin, and garam masala; cook 1 minute to bloom spices, then add deseeded dried chillies.
6. 6
   Pour cooked lentil-bean mixture into spiced onion base; add 600ml milk and 50ml cream; bring to gentle simmer.
7. 7
   Cut butter into 4 equal pieces; add remaining 600ml milk; simmer uncovered for 45 minutes, stirring regularly, until sauce darkens and enriches; season with salt and lemon juice.
8. 8
   Swirl final 50ml cream across surface; garnish with crispy fried onion if desired.