Dal Makhani (Butter Lentils)

By An Edible Mosaic

As written, this recipe only has a mild spice level. You can add more dried hot red chilies as desired to increase the spicy heat.

Pro tip

Step 1

For the lentils and beans. The night before, soak the black lentils and red kidney beans. The next day, cook them in vegetable stock for 1 hour.

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Step 2

Caramelize the onion. Cook the onion in clarified butter until deep brown. Stir in the garlic and ginger, and then the spices. It smells amazing!

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Step 3

Stir it up and simmer. Once the lentils and beans have cooked for 1 hour, stir in the onion/spice mixture, the diced tomatoes, and the tomato paste. Simmer for about 45 minutes.

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Step 4

Finishing touches. Remove from the heat and stir in the butter until melted, and then stir in the cream. If desired, garnish with more cream, cilantro leaves, and sliced red onion. Dive in!

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Comfort food - black lentils and red kidney beans in a creamy, buttery, spicy sauce!