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dal makhani

3.6

(14)

www.washingtonpost.com
Your Recipes

Servings: 4

Cost: $11.67 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 11 ingredients for grocery delivery

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Instructions

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Step 1

1 Pick through the beans and discard any dirt or stones, then transfer to a medium bowl and rinse under running water

Step 2

2 Add enough clean water to cover the beans by 1 inch and soak overnight (8 to 12 hours)

Step 3

3 Drain

Step 4

4 In a medium saucepan or Dutch oven over high heat, combine the beans with the 4 cups water and baking soda

Step 5

5 Bring to a rolling boil, then lower the heat to a simmer, cover, and cook the beans until they are tender and almost falling apart, 30 to 45 minutes

Step 6

6 Transfer the beans with their liquid to a large bowl

Step 7

7 Rinse the saucepan and wipe it dry

Step 8

8 Combine the onion and garlic in a blender

Step 9

9 Chop half the ginger, add it to the blender and pulse until it forms a smooth paste

Step 10

10 (If needed, add a bit of the liquid from the dal to the blender to help things move around

Step 11

11 )

Step 12

12 Return the saucepan or Dutch oven to medium-high heat, and melt 2 tablespoons of the ghee

Step 13

13 Add the garam masala and turmeric and cook, stirring, until the spices release their aroma, 30 to 45 seconds

Step 14

14 Add the tomato paste and cook until darkened, 1 to 2 minutes

Step 15

15 Reduce the heat to medium-low, stir in the onion mixture and cook, stirring occasionally, until most of the liquid has cooked away and the ghee has started pooling in spots, 10 to 15 minutes

Step 16

16 Add the cooked beans and their liquid and stir in the salt and cayenne

Step 17

17 Taste, and add more salt if needed

Step 18

18 Increase the heat to high and bring the mixture to a boil

Step 19

19 Cook at a boil for a few minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan

Step 20

20 Reduce the heat to a gentle simmer and cook an additional 1 to 2 minutes

Step 21

21 Stir in the cream and remove from the heat

Step 22

22 Cut the remaining ginger into matchsticks

Step 23

23 In a small saucepan over medium-high heat, melt the remaining 2 tablespoons ghee

Step 24

24 Add the remaining ginger and fry until the ginger starts to turn golden brown, about 1 minute

Step 25

25 Pour the fried ginger and ghee over the dal

Step 26

26 Garnish with the cilantro, if using, and serve hot

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