A rich Punjabi dish, dal makhani is made by slowly cooking black lentils and kidney beans with butter and cream. Its velvety texture and deep flavor make it a special-occasion favorite.
Drain the soaked lentils and beans. Cover them with plenty of water and simmer, covered, over medium heat for 40 minutes, until tender.
Sauté the onion in the butter over medium heat. Add the garlic and ginger and cook for 1 minute more. Add the tomato and cook for 8 minutes.
Add the cumin and red pepper flakes, then add the cooked lentils and beans along with their cooking liquid. Simmer over low heat for 15 minutes.
Stir in the cream and adjust the salt. Cook over low heat for 5 minutes more. The long cooking gives dal makhani its characteristic velvety texture.
Serve hot with rice or bread.
Store in a covered container in the refrigerator for up to 4 days; the flavor is even better the next day. Freeze for up to 2 months and reheat over low heat. Allergen: Based on the ingredient list, this dish contains milk and dairy. Check packaged product labels for other allergens.
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