Made with AI
Dal Makhani
Ingredients
- whole black lentils1 cup
- red kidney beans0,25 cup
- water4 cups
- butter2 tablespoons
- vegetable oil1 tablespoon
- large onion1 piece
- ginger-garlic paste2 teaspoons
- large tomatoes2 pieces
- cumin seeds1 teaspoon
- red chili powder1 teaspoon
- turmeric powder0,5 teaspoon
- garam masala1 teaspoon
- heavy cream0,5 cup
- saltto taste
- fresh cilantrofor garnish
Instructions
- 1
Rinse the whole black lentils and red kidney beans thoroughly under cold water.
- 2
In a large pot, combine the lentils, kidney beans, and 4 cups of water. Bring to a boil, then reduce the heat and let it simmer until the lentils and beans are tender, about 1-
- 3
5 hours.
- 4
In a separate pan, heat the butter and vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 5
Add the finely chopped onion and sauté until golden brown.
- 6
Stir in the ginger-garlic paste and cook for another minute.
- 7
Add the pureed tomatoes, red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.
- 8
Add the cooked lentils and beans to the tomato mixture. Stir well and let it simmer for 20-30 minutes, stirring occasionally.
- 9
Stir in the garam masala and heavy cream. Simmer for another 10 minutes.
- 10
Garnish with fresh cilantro before serving.
- 11
Serve hot with rice or naan.
