Egg-Free Dal Makhani (Black Lentil Stew)

Ingredients

• 1 cup Whole Black Lentils (Urad Dal)
• 1/4 cup Kidney Beans (Rajma)
• 1 medium Onion
• 2 tablespoons Ginger-Garlic Paste
• 2 medium Tomatoes
• 4 tablespoons Butter (dairy or non-dairy)
• 1/2 cup Cream (dairy or non-dairy)
• 1 teaspoon Garam Masala
• 1/2 teaspoon Red Chili Powder
• 1/4 teaspoon Turmeric Powder
• 1.5 teaspoons Salt
• 6 cups Water

Instructions

1. 1The night before you plan to cook, combine the 1 cup Whole Black Lentils and the 1/4 cup Kidney Beans in a large bowl. Cover them with plenty of cool water and let them soak overnight.
2. 2Drain the soaked 1 cup Whole Black Lentils and 1/4 cup Kidney Beans. Place them in a pressure cooker with the 6 cups of Water and 1.5 teaspoons Salt. Secure the lid and cook on high heat until the pressure reaches high, then reduce heat to maintain high pressure. Cook for 8-10 whistles, which should take about 20-25 minutes. Let the pressure release naturally, which will take another 10-15 minutes.
3. 3While the lentils and beans are cooking, finely chop the 1 medium Onion. In a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C), melt 2 tablespoons of the Butter. Add the chopped 1 medium Onion and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes.
4. 4Add the 2 tablespoons Ginger-Garlic Paste to the pot with the onions and cook, stirring constantly, until fragrant, about 1 minute. Finely chop the 2 medium Tomatoes and add them to the pot along with the 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Red Chili Powder, and 1 teaspoon Garam Masala. Cook, stirring occasionally, until the tomatoes have broken down and the mixture is well combined, about 5-7 minutes.
5. 5Carefully open the pressure cooker and add the cooked 1 cup Whole Black Lentils and 1/4 cup Kidney Beans to the pot with the tomato mixture. Stir everything together. Bring the mixture to a simmer over medium-low heat (300°F/150°C), then reduce the heat to low (250°F/120°C). Cover the pot and let it simmer gently for at least 2 hours, stirring every 20-30 minutes to prevent sticking and adding a little more water if it becomes too thick. The stew should be very thick and creamy.
6. 6After the 2 hours of simmering, stir in the 1/2 cup Cream and the remaining 2 tablespoons Butter. Continue to simmer gently, uncovered, for another 30 minutes, stirring occasionally, until the stew is heated through and has a rich, creamy consistency. Taste and add more 1.5 teaspoons Salt if needed.
7. 7Serve the Egg-Free Dal Makhani hot with naan or rice.

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