Makhani Dal Recipe

Rinse the lentils thoroughly and soak them in water for 30 minutes. Drain and set aside.

In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion turns translucent.

Add the turmeric powder, cumin powder, coriander powder, and garam masala to the pot. Stir well to combine.

Add the soaked lentils to the pot and stir to coat them with the spices. Cook for 2-3 minutes.

Pour in the tomato puree and water. Season with salt to taste. Stir well and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lentils are tender and cooked through. Stir occasionally to prevent sticking.

Once the lentils are cooked, stir in the heavy cream and cook for an additional 5 minutes.

Remove from heat and garnish with fresh cilantro.

Serve hot with steamed rice or naan bread.