Dal Makhani

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Ingredients:

• 1 cup black lentils

• 4 cups water

• 1/4 tsp salt

• 2 tbsp olive oil

• 1 small onion, thinly sliced

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 1 tomato, diced

• 1 tbsp tomato paste

• 1 tbsp ground coriander

• 2 tsp cumin seeds

• 1 tsp red chili powder

• 1 tsp garam masala

• 1 tsp dried fenugreek

• 1 1/2 tsp salt

• 1/2 tsp turmeric

• 2 tbsp water

• 1 cup water

• 1/4 cup cream

• 1 tbsp butter

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Instructions:

1. Wash lentils with cold water 2-3 times to remove all impurities. Then soak the lentils in water for at least 15-20 minutes.

2. Place lentils in a large pot with 4 cups of water and 1/4 tsp salt. Bring to a boil, then lower the heat to medium and let the lentils cook for about 40 minutes or until they are tender and the water is almost gone. You can also look the lentils in a pressure cooker or instapot.

3. While the lentils are cooking, add olive oil to another skillet with the sliced onions. Cook on medium high heat until the onions are light brown in color.

4. Add the minced garlic and ginger and cook for 1 minute, then add the tomatoes and tomato paste. Cook the tomatoes for a few minutes until they soften slightly.

5. Add the spices and 2 tbsp of water and cook on low heat until the lentils are ready.

6. Once the lentils are soft and cooked all the way through, combine them with the onion/tomato mixture and mix together.

7. Add 1 cup of water, cream, and butter. Lower the heat to low and let the dal simmer for 20-30 minutes.

8. Serve topped with sliced chilies, fresh cilantro, and a drizzle of cream.

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