# Dal Makhani A rich and creamy North Indian dal made with black lentils, butter, and cream. # Preparation Time - Prep: 10 mins - Cook: 40 mins - Total: 50 mins # Ingredients ## Dal Base - 2 cups sabut urad dal (whole black lentils) - 8 cups water - 2 tbsp salt (divided) - 1 tbsp ginger, finely sliced ## Tempering and Sauce - 2 tbsp butter - 1 tbsp oil - 2 tsp shahi jeera (black cumin) - 1 tsp kasoori meethi (dried fenugreek leaves) - 2 cups tomato puree - 1 tsp chilli powder - 1 tsp sugar - 1.5 cups cream ## Garnish - Green chillies, slit lengthwise # Instructions 1. Cook dal: - Combine dal, water, 1 tbsp salt, and ginger - Cook until dal becomes tender 2. Prepare tempering: - Heat butter and oil in heavy based pan - Add shahi jeera and kasoori methi - Let spices splutter 3. Make sauce: - Add tomato puree, remaining salt, chilli powder, and sugar - Stir-fry on high heat until oil separates 4. Combine and finish: - Add cooked dal and bring to boil - Adjust consistency (dal should move freely when stirred) - Simmer uncovered until well blended - Stir in cream and heat through - Garnish with green chillies and serve # Notes - Traditional North Indian dish - Can be made ahead and reheated - Gets better with time as flavors meld - Add water if needed for desired consistency - Serve with naan or rice - Can adjust cream and butter for richness