Made with AI
Dal Makhani
Ingredients
- whole black lentils150 g
- red kidney beans50 g
- butter2 tablespoons
- onion1 medium
- tomatoes2 medium
- ginger-garlic paste1 tablespoon
- garam masala1 teaspoon
- red chili powder1 teaspoon
- saltto taste
- cream2 tablespoons
Instructions
- 1
Rinse the whole black lentils and red kidney beans thoroughly. Soak them in water overnight or for at least 8 hours.
- 2
Drain the soaked lentils and beans. In a pressure cooker, add the lentils, beans, and 3 cups of water. Cook for about 15-20 minutes or until they are soft and cooked through.
- 3
In a large pan, melt the butter over medium heat. Add the finely chopped onion and sauté until golden brown.
- 4
Add the ginger-garlic paste to the onions and sauté for another 2 minutes until the raw smell disappears.
- 5
Stir in the pureed tomatoes, red chili powder, and salt. Cook until the oil starts to separate from the tomato mixture.
- 6
Add the cooked lentils and beans to the tomato mixture. Mix well and let it simmer on low heat for about 30 minutes, stirring occasionally.
- 7
Add the garam masala and cream to the pan. Stir well and let it cook for another 10 minutes.
- 8
Adjust the seasoning with more salt if needed. Serve hot with rice or naan.
