Dal Makhani

Ingredients - Serves 4

• Cream - 1/4 cup
• Garam masala - 1 teaspoon
• Chili powder - 1 teaspoon
• Tomatoes - 2, finely chopped
• Ginger - 1 inch piece, grated
• Garlic - 2 cloves, minced
• Cumin seeds - 1 teaspoon
• Butter - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Water - 3 cups
• Kidney beans - 1/4 cup
• Black lentils - 1 cup

Let's Get Started

1. Soak the 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. Cook for 15-20 minutes until they are soft.
3. In a pan, heat the butter. Add cumin seeds and let them crackle.
4. Add the minced garlic and grated ginger to the pan and sauté until golden brown.
5. Add the chopped tomatoes, chili powder, and garam masala. Cook until the tomatoes are soft.
6. Add the cooked lentils and beans to the pan. Mix well and cook for 10-15 minutes.
7. Stir in the cream and cook for another 2-3 minutes.
8. Serve hot with rice or naan.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 210
• Fat: 9g
• Carbs: 26g
• Protein: 10g
• Sodium: 750mg
• Sugar: 5g