Dal Makhani

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Soak lentils and beans overnight, then pressure-cook until very soft.

3. 3

   Sizzle cumin in butter and cook the ginger-garlic paste.

4. 4

   Add tomato and spices; cook until the fat separates.

5. 5

   Stir in the cooked pulses and simmer gently, mashing occasionally. Keep only small bubbles breaking the surface and begin checking after 68 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Finish with cream and a final knob of butter.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.