A labor of love, this slow-cooked delicacy features whole black lentils and kidney beans simmered overnight to achieve a buttery, velvet-smooth texture. Infused with smoky flavors and finished with a generous amount of fresh cream.
Prep Time⏱ 20m
Cook Time🔥 60m
Calories🥗 420
Servings👥 4-6
How to Make It
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1. Boil the Lentils: Pressure cook the soaked lentils and kidney beans with 4 cups of water, salt, turmeric, and whole spices until they are very soft (approx. 20-25 minutes after the first whistle).
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2. Mash: Once cooked, use the back of a ladle to slightly mash some of the lentils against the side of the pot. This creates that signature creamy consistency.
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3. Prepare the Masala: Heat butter in a heavy-bottomed pan. Add ginger-garlic paste and sauté for a minute. Pour in the tomato puree and cook until the oil starts to separate.
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4. Simmer: Add the cooked lentils (along with their liquid) to the pan. Stir in the red chili powder. Cover and simmer on low heat for 30-40 minutes, stirring occasionally to prevent sticking. Add a little hot water if it gets too thick.
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5. Finishing Touches: Stir in the garam masala and crushed kasuri methi.
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6. The Cream: Turn the heat to the lowest setting and pour in the heavy cream. Stir gently until well incorporated and the color turns a beautiful orange-brown.
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7. Optional Smoke (Dhungar): For a restaurant-style smoky flavor, place a piece of hot charcoal in a small bowl inside the pot, drizzle a drop of ghee on it, and cover immediately for 2 minutes.
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8. Serve: Garnish with a dollop of butter and a swirl of cream. Serve hot with Garlic Naan or Jeera Rice.