Dal Makhani (Creamy Black Lentil Curry)

• 250 g Black gram lentils
• 60 g Red lentils
• 1 medium Yellow onion
• 60 g Unsalted butter
• 5 cloves Garlic
• 25 g Ginger root
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 2 tsp Garam masala
• 400 g Canned chopped tomatoes
• 2 tsp Dried kasuri methi
• 1.5 liters Water
• 2 tsp Fine sea salt
• 120 ml Double cream

1. Rinse the black gram lentils and red lentils in a colander until the water runs mostly clear. Put them in a large pot with the water and bring to the boil, skimming any foam. Reduce to a gentle simmer and cook for 60 minutes, stirring now and then, until the black lentils are tender.
2. Meanwhile, finely chop the onion. Crush the garlic and finely grate the ginger. Keep them ready by the hob.
3. In a saucepan over medium heat, melt the butter. Add the onion with a pinch of the salt and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Stir the ground cumin, ground turmeric and garam masala into the butter mixture for 30 seconds. Add the canned tomatoes and simmer for 10 to 12 minutes, stirring, until the sauce looks thicker and the raw tomato smell has cooked off. Season with the remaining salt.
5. Scrape the tomato masala into the pot of lentils and stir well. Simmer gently for 45 minutes, stirring frequently and topping up with a splash of water if it starts catching, until the dal is thick and creamy. Lightly mash a few spoonfuls of lentils against the side of the pot to help it turn velvety.
6. Crush the dried kasuri methi between your palms and stir it into the dal. Turn the heat to low and stir in the double cream, then cook for 2 to 3 minutes without boiling. Taste and adjust seasoning with a little more salt if needed.

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