Dal Makhani

1. 1

   Wash and soak the kidney beans and the dal together in huge bowl.

2. 2

   If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly with water if this happens to avoid the sour taste of dal.

3. 3

   Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.

4. 4

   Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.

5. 5

   In the meantime, prepare the tempering (tadka).

6. 6

   Heat oil in a wok. Add cumin; let it splutter but make sure it doesn't burn. Add the pureed tomatoes. Let it simmer for about 4-5 minutes. When the tomatoes start leaving oil on the sides of the pan it means the tadka is ready.

7. 7

   Add this steaming tadka to the dal and let it simmer for a while uncovered.

8. 8

   When the dal thickens to the consistency you want (I usually let it simmer for about 10 minutes or more--we like really thick dal that can be poured on the plate that's the actual consistency of dal makhani) add the cream; cook for a minute turn off the flame.

9. 9

   Serve with hot naan or paranthas.

* Per serving · 4 servings · Values may vary.

No additional tips available.