Dal Makhani
from the Sindhi table.

Ingredients

• 1 cup whole black lentils (urad dal), soaked overnight
• 1/4 cup kidney beans (rajma), soaked overnight
• 3 cups water for pressure cooking
• 2 tbsp butter and 1 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp ginger paste and 1 tsp garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala and 1 tsp ground coriander
• 1/2 cup heavy cream
• Salt, coriander and butter for garnish

Method

1. Rinse the soaked urad dal and rajma. Pressure-cook them with 3 cups water for about 5–6 whistles, until soft.
2. Heat butter and oil. Add cumin seeds, then sauté the onion until golden.
3. Add ginger and garlic paste, followed by the tomatoes. Cook until soft.
4. Add turmeric, chilli powder, ground coriander and salt. Cook until the masala releases oil.
5. Add the cooked lentils and beans with their cooking liquid. Simmer on low heat for 15–20 minutes.
6. Add garam masala and cream. Garnish with coriander and butter and serve with naan, roti or rice.