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Title: Dal Makhani (Punjabi Creamy Lentils) PT 2
Categories: Indian
Yield: 4 Servings

See part 1

Tempering:

While the lentils are cooking, fire roast the onion and tomatoes.
Roast them until the skins are charred.

I use a small perforated pan but you can roast them on the stove
directly.

Once roasted,let cool and peel off the skin of onion and using the
food processor, make a paste. Try not to add water while making the
paste.

Separately, make a paste of tomatoes too.

Set aside. These pastes can be made a day ahead.

In a pot or kadhai(indian wok), heat up the oil on medium heat.

Add the onion paste along with cumin seeds and let cook on medium heat
until the paste is nicely golden brown.

Next add the minced garlic. Saute for another 30 seconds or so.

Then, add the tomato paste along with red chili powder and chopped
ginger.

Cook the tomatoes for about 8 to 10 minutes on low heat until you see
the fat starting to separate on sides and the color darkening to deep
red.

At this point, add the mashed lentils to the pot.

Adjust the salt and also add some water if you feel that the lentils
have thickened in due time. I add about 3/4 cup water.

Adjust depending on the desired consistency of the lentils.

Reduce the heat to low and let simmer for about 20 to 25 minutes. The
lentils will thicken up and the flavors will develop.

Once the lentils have simmered, add the kasuri methi, garam masala,
nutmeg, butter, and heavy cream (if using), and let simmer (not boil)
for another 10 minutes.

Let sit for atleast 2 to 3 hours before serving. They get better as
they sit.

Garnish with chopped cilantro, green chillies or ginger and serve
warm with rotis (flatbreads).

Recipe by Sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
dal-makhani---punjabi-creamy-lentils.txt>

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