Dal Makhani: Slow-Cooked Black Lentils, No Instant Pot Required

Drain the soaked urad dal. Place in a large pot with 1.5 L fresh water and bring to a hard boil over high heat. Skim any foam. Reduce to a vigorous simmer and cook for 45–60 minutes until the lentils are tender but still holding their shape. Drain and set aside, reserving 300 ml of the cooking liquid.

Heat oil and butter together in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 15–18 minutes, stirring often, until it is a deep golden brown.

Add grated ginger and garlic. Stir for 2 minutes until the raw smell has gone.

Add Kashmiri chili powder, cumin, coriander, and turmeric. Stir for 30 seconds, then add the crushed tomatoes and salt. Cook over medium-high heat, stirring regularly, until the oil separates and the tomato paste is a deep brick-red — 12–15 minutes. The surface should look glossy with oil, not wet with tomato.

Add the cooked urad dal, kidney beans, and 200 ml of the reserved cooking liquid. Stir to combine. Bring to a gentle boil.

Reduce heat to the lowest possible setting. Partially cover and cook for 90 minutes, stirring every 15 minutes and adding a splash of reserved cooking liquid if the dal looks like it is sticking. It will gradually thicken to a velvety consistency. For restaurant-quality results, cook for 3 hours.

Stir in garam masala and crushed kasuri methi. Pour in the cream and stir gently. Simmer for 5 more minutes. Taste and adjust salt.

Serve hot with a knob of butter on top and basmati rice or butter naan alongside.