Dal Makhani

Ingredients - Serves 4

• Fresh coriander leaves - For garnishing
• Fresh cream - 1/4 cup
• Red chili powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Tomato - 2, finely chopped
• Onion - 1, finely chopped
• Ginger - 1 inch piece, grated
• Garlic - 2 cloves, minced
• Cumin seeds - 1 teaspoon
• Ghee or butter - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Water - 3 cups
• Kidney beans (rajma) - 1/4 cup
• Black lentils (urad dal) - 1 cup

Let's Get Started

1. Soak the black lentils and kidney beans in water overnight.
2. Drain the water and transfer the lentils and beans to a pressure cooker. Add 3 cups of water, salt, and turmeric powder. Cook for 20 minutes or until the lentils and beans are soft.
3. Heat the ghee or butter in a pan. Add the cumin seeds and let them crackle.
4. Add the minced garlic and grated ginger and sauté for a minute.
5. Add the chopped onion and sauté until it turns golden brown.
6. Add the chopped tomatoes, garam masala, and red chili powder. Cook until the tomatoes are soft.
7. Add the cooked lentils and beans to the pan and mix well. Cook for 10 minutes.
8. Add the fresh cream and mix well. Cook for another 2 minutes.
9. Garnish with fresh coriander leaves and serve hot.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 210
• Fat: 9g
• Carbs: 26g
• Protein: 9g
• Sodium: 400mg
• Sugar: 4g