Dal Makhani which translates to Buttery Lentils is generally made with a lot of butter and cream. This is a lighter version (inspired by the late Tarla Dalal) of a dish that originated in the Punjab region of India. It's a popular dish among truckers who dine at truck stops all over India called 'dhabas'. Because it is made so rich with butter and cream, it is served on special occasions like weddings and festivals.
1 (15.5 oz.) can red kidney beans, rinsed and drained
4 Tbsp. vegetable oil
1/2 tsp. cumin seeds
2 large onions, diced
2 tsp. ginger paste
1 tsp. garlic paste
1 tsp. Kashmiri mirch or paprika
1 tsp. garam masala powder
1/4 tsp. turmeric powder
1/2 (6 oz.) tetra-pak tomato pulp
1/2 stick unsalted butter
2 + 2 hot green chilies, minced
1/4 cup cilantro, minced
salt to taste
- Pressure cook lentils and beans along with 4 cups water, turmeric powder and salt for 15 minutes.
- Remove pressure cooker from heat and allow to naturally de-pressurise which could take up to 20 minutes.
- Open the pressure cooker and mash lentils until smooth and creamy, using an immersion or regular blender.
- Heat oil in a separate saucepan and sputter cumin seeds, onions and 2 green chilies.
- Add paprika, ginger and garlic pastes and stir-fry for a few minutes.
- Empty tomato pulp into saucepan and simmer over medium heat until oil resurfaces.
- Pour lentils from pressure cooker into saucpan, stir well and adjust salt to taste.
- Add butter and garam masala powder, bring to a boil and simmer on medium heat for another 10 minutes.
- Transfer lentils to a serving dish and garnish with minced green chilies and cilantro.