Dal Makhani with Naan and Rice

Step 1

Rinse the 1 cup black lentils and soak in water for 30 minutes. Drain and set aside.

Step 2

In a large pot, melt 1 tbsp butter over medium heat. Add 1 chopped onion and cook until soft and golden, about 8 minutes.

Step 3

Add 3 minced garlic cloves and 1 tbsp grated ginger. Cook for 1 minute until fragrant.

Step 4

Add 2 chopped tomatoes and 1 tsp garam masala. Cook until tomatoes break down, about 5 minutes.

Step 5

Add the drained lentils and 3 cups water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 30 minutes.

Step 6

Stir in the remaining 1 tbsp butter and 1 tsp salt. Simmer for 5 more minutes until creamy. Serve with rice and naan.

Step 7

Optional: add a splash of cream or a pinch of red chili powder for extra richness and heat.