Egg-Free Daal Makhani (Lentil Curry)

Ingredients

• 1 cup Whole black lentils (urad dal)
• 0.25 cup Kidney beans (rajma)
• 1 medium Onion, finely chopped
• 1 tbsp Ginger-garlic paste
• 1.5 cups Tomatoes, pureed
• 2 tbsp Butter or ghee
• 0.5 cup Cream or coconut cream
• 0.5 tsp Red chili powder
• 1 tsp Garam masala
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before, place the 1 cup whole black lentils (urad dal) and 0.25 cup kidney beans (rajma) in a large bowl. Cover with plenty of cold water and leave to soak overnight.
2. 2Drain the soaked lentils and beans. Place them in a large, heavy-bottomed pot with 4 cups of water and 1 tsp salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the lentils and beans are very soft. Skim off any foam that rises to the surface during cooking.
3. 3While the lentils and beans are cooking, finely chop 1 medium onion. In a separate large pot or Dutch oven, melt the 2 tbsp butter or ghee over medium heat (about 165°C / about 165°C). Add the chopped onion and cook, stirring occasionally, for 8-10 minutes, or until it is golden brown.
4. 4Add the 1 tbsp ginger-garlic paste to the pot with the onions and cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the 1.5 cups pureed tomatoes, 0.5 tsp red chili powder, and 1 tsp garam masala. Cook, stirring frequently, for 5-7 minutes, or until the mixture thickens and you see oil separating from the sides of the pot.
6. 6Add the cooked lentils and beans (including their cooking liquid) to the tomato mixture in the pot. Stir well to combine. Bring the mixture to a simmer over medium-low heat (135°C / 135°C), then reduce the heat to low, cover partially, and cook for at least 1 hour, stirring every 15 minutes, to allow the flavors to meld. The curry should be thick but still pourable; add a little more water if it becomes too thick.
7. 7Stir in the 0.5 cup cream or coconut cream. Continue to simmer gently, uncovered, for another 15 minutes, stirring occasionally, until the curry is heated through and has a rich, creamy consistency. Taste and add more salt if needed.
8. 8Serve the Daal Makhani hot.

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