Dal Makhani (Butter Lentils), Restaurant Style

This dish is probably the best lentil dish ever invented. Mesir W'et comes close, but this is the hands-down crowd favorite.

Dal Makhani
Serves 4

Ingredients
2 cups (dry) whole Urad Dal a.k.a. Black Gram Dal, a.k.a. Black Lentils (but NOT black beans)
6 cups water

1 Tbsp oil
1 tsp Cumin Seeds

2 inches of finely diced ginger
6 finely diced cloves of garlic.

Whole Garam Masala:
2 cinnamon sticks, broken up into quarters
8 cloves, bruised
12 cardamom pods, bruised
4 bay leaves

1 tsp turmeric (set aside)

Dried Spice Mix:
1 tsp Cayenne Powder
1 Tbsp Coriander Powder
1 Tbsp salt
2 Tbsp Kasoori Methi Leaves (this is the magic ingredient)


2 cups of whipping cream (there is a reason this is the best lentil dish ever)
1 28-oz tin of crushed tomatoes


Pre-Directions
If you can, soak the lentils overnight and discard that soaking water.  Otherwise put the lentils into a pressure cooker, add 6 cups of water, and pressure cook on medium heat for 20 minutes, then turn off the heat and let the pressure dissipate naturally before opening the cooker. Optionally, boil the lentils for 1 hour.

Main Directions
1. On medium-high, heat the oil and sizzle the cumin.
2. Add whole garam masala.
3. Add ginger and garlic
4. Add turmeric
5. Might need to add a touch of water so that the spices will not stick to the pan and/or burn.
6. Add the crushed tomatoes, cook for 5 minutes

6. Add dried spice mix
7. Add cooked dal, and enough of the dal's cooking water to make the entire mixure stir easily, but not so much that it is watery. You want a gravy.
8. Bring to a boil, then reduce to a simmer, and cook (covered) for 30 minutes
9. Add the whipping cream, mixing well.
10. Simmer for another 5 minutes.

Serve with rice, preferably basmati.