Dal Makhani- Black Lentils with a Cream Sauce

Diwali is coming up and this is a must in our house… people typically make this lentil dish for a special occasion but it is so simple… you can make it any day you want… yum!

• 1 cup whole urad dal (black lentils)
• ¼ cup rajma (red kidney beans)
• ¼ cup channa dal (gram lentils)
• 4 cups water
• 1 cup crushed tomatoes
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 2 inch piece of ginger, minced
• 2 teaspoons salt
• ½ teaspoon cayenne pepper
• 2 teaspoons coriander powder
• 1 teaspoon turmeric
• 1 tablespoon ghee or butter
• 2 teaspoon garam masala
• 3 tablespoons half and half

In a pressure cooker or sauce-pan, add the urad dal, rajma, channa dal, water, crushed tomatoes, onion, garlic, ginger, salt, cayenne pepper, coriander powder, turmeric and ghee. If using a pressure cooker, then close the lid and cook on high till the pressure is built, then turn the heat on low and cook for an hour. Turn the heat off, and take the lid off- check the consistency. The dal should be like a thick soup or a think stew. If there is excess liquid, then turn the heat on high and begin to evaporate the liquid. Add the garam masala and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.
If using a sauce-pan, then bring the mixture to a boil and lower the heat, cook for at least 2 hours or till the lentils are soft and mushy. Add the garam masals and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.