Twice-Cooked Dal Makhani with Coconut

Method

1. Prep and measure everything first; this dal makhani moves fast once the pan is hot.

2. Heat ghee over medium-high until shimmering.

3. Add yellow onion and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with chickpeas and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.