The king of North Indian dal. The alchemy relies on extreme prolonged slow-cooking (traditionally overnight on dying coals) of whole black lentils (urad) and kidney beans. The friction of the long simmer breaks down the dal's structure into a naturally creamy emulsion, which is then further enriched with butter and cream.
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The . or the soaked dal and rajma with 5 cups of water and salt until tender. Do not drain.
The Mash. Use a heavy spoon to mash about 20% of the dal against the side of the pot. This releases the internal starches to thicken the gravy.
The Base. In a separate pan, sauté ginger-garlic paste in 2 tbsp butter. Add tomato puree and chili powder. Cook until the oil separates.
The Long . Combine the tomato base with the dal. Add 2 cups of hot water. on the absolute lowest heat for at least 2 hours (the longer the better). Stir frequently to prevent sticking.
Enrich. Stir in the remaining butter and the heavy cream. Add the crushed kasuri methi.
The Dhungar (Optional). Place a piece of lit charcoal in a small metal bowl inside the dal pot. Pour a drop of ghee on the coal and cover the pot for 5 minutes to a smoky flavor.
Serve hot with Garlic Naan.
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