Punjabi-Style Dal Makhani with Garlic Naan

Rinse the lentils thoroughly under cold water until the water runs clear. In a heavy-bottomed pot, cover lentils with water and simmer over medium-low heat for 45 minutes until tender and creamy.

In a separate small skillet, heat the ghee over medium heat. Add the finely minced red onion and sauté until translucent and lightly caramelized, about 6 minutes.

Stir in the minced garlic and toast for 1 minute until fragrant. Add a generous pinch of garam masala and ground cumin to the skillet, stirring for 30 seconds to bloom the spices.

Fold the onion-spice mixture into the cooked lentils. Simmer together for an additional 10 minutes to allow the flavors to meld into a rich, thick consistency.

Warm the naan in a dry skillet over medium-high heat for 1 minute per side until it puffs slightly and gains a few char marks.

Plate the dal in a deep bowl, ensuring the texture is velvety. Serve alongside the warm garlic naan, garnishing with fresh coriander if desired.