If you're a fan of lentil soups than my authentic Dal Makhani - Creamy Restaurant Style is for you. Start with soaking the black lentil and kidney beans overnight. This richly spiced lentil soup is amazing and I'l share my tips from Indian chefs I talked to while there. Prep time does not include soaking the lentils overnight. Key tip number one is soaking overnight. Second key tip Pureeing half of cooked lentils. Be careful as this is hot. The heat expands in a sealed blender.
Pick through the dried lentils and kidney beans, removing any debris like little rocks. Soak them in water overnight.
Stovetop method:
Rinse the lentils and kidney beans and pour them into a large stock pot and cover with water by an inch. Add half an onion to the water. Bring to a boil for 10 minutes, lower heat to simmer and cook for 20 minutes. Discard onion half. Go to Cooking for Both method below.
Pressure Cooker method:
Rinse the lentils and kidney beans and pour them into pressure cooker. Cover with water by an half an inch. Add half an onion to the water. Close lid and cook for 20 minutes. Discard onion half. Go to Cooking for Both method below.
Cooking for Both method
While the lentils cook, in another stock pot (if using pressure cooker method) add butter or ghee and brown the the chopped onions. Add the chiles, ginger paste, garlic, cumin, chili powder, cayenne, cloves, cardamon, broken cinnamon stick and sauté for several minutes until aromatic. Remove the cloves, cardamom and cinnamon from pot and place in a piece of cheesecloth. Tie and set aside.
Stir in the tomato sauce, water, cooked lentils and kidney beans. Simmer on low for at least 40 minutes. As this simmers the lentils break down. Carefully place half in a blender and puree. Be careful as this is hot, keep lid vented slightly. Pour back into the soup pot and stir (or use an immersion hand blender and pulse several times). Don't puree completely with hand blender, you still want some lentil texture. Add the spice bag and continue to simmer for 10 more minutes. The soup becomes creamier as it simmers, almost a velvety consistency. Remove spice bag and discard.
If you’d like it creamier and thicker, add the cream or omit. Add the liquid smoke (unless you're cooking this on a charcoal fire!), this is optional, but the flavor is great. Salt to taste and stir to incorporate in the lentils.
Serve this garnished with chopped cilantro and lots of dosa, naan, roti, flatbread, pitas or whatever bread you like.