Makhani Dal (Butter Dal), Mogul-Style

1. 1

   Combine the legumes with 4 cups water in a large saucepan and bring to a boil; cook, uncovered, for 2 minutes.

2. 2

   Turn off the heat and cover the pot; let the legumes soak for 2 hours.

3. 3

   Add the whole-milk yogurt, 1 cup onions, tomatoes, ginger, turmeric, cardamom, paprika, chili and salt to the pot and bring to a boil once more.

4. 4

   Cook, partly covered, over low heat for 90 minutes, or until the dal is very soft.

5. 5

   Turn off the heat and use an Indian mathani (see related article) to puree the dal for about 1 minute; it should be saucy but not soupy.

6. 6

   To make the tadka, heat the oil in a small saucepan over high heat.

7. 7

   When the oil is hot, add the remaining cup of onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.

8. 8

   Add the garlic and cook, stirring constantly, until medium brown.

9. 9

   Turn off the heat and stir in the cumin and garam masala.

10. 10

    Transfer the dal to a large bowl and cover with the low-fat yogurt; top with tadka, stir gently and serve.

* Per serving · 4 servings · Values may vary.