Punjab Dal Makhani Overnight Slow Cooked Black Lentil Butter

Method

1. 1

   Soak black gram and kidney beans overnight separately.

2. 2

   Pressure cook together with 4 cups water for 8 to 10 whistles until both are completely soft. Do not drain — keep all the cooking liquid.

3. 3

   In a heavy pot heat 2 tbsp butter. Add finely chopped onion.

4. 4

   Cook 15 minutes until very dark golden. Add ginger-garlic paste. Cook 3 minutes. Add blended tomatoes. Cook 12 to 15 minutes until oil surfaces and the masala is very dark and fragrant.

5. 5

   Add red chilli powder and coriander powder. Cook 2 minutes.

6. 6

   Add the cooked lentils and beans with all their liquid.

7. 7

   Mash about 1/4 of the lentils against the pot.

8. 8

   Add remaining butter. Simmer on the absolute lowest heat for a minimum of 3 to 4 hours (overnight is traditional — 8 to 12 hours produces the finest result), stirring every 30 minutes.

9. 9

   Add hot water if it becomes too thick.

10. 10

    Add cream. Season with salt. Add garam masala.

11. 11

    Serve with extra butter and cream on top.