Indian
Free recipe
Punjabi Dal Makhani
Black urad dal slow-simmered with tomato, cream, and butter until silky -- the queen of dals.
Three frames from the cook
Method
Soak the dal and beans overnight, then pressure cook until very soft.
Saute onion, ginger-garlic, and tomatoes until jammy.
Combine and simmer on the lowest heat for 90 minutes, stirring often.
Finish with cream, butter and garam masala; simmer another 10 minutes.