Dal Makhani

Indulge in the rich, creamy goodness of Dal Makhani, a classic Indian dish made with black lentils and kidney beans simmered in buttery tomato sauce. Perfect for a cozy weeknight dinner or a festive gathering with friends.

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 tablespoons butter
• 1 cup heavy cream
• 2 teaspoons garam masala
• 1 tablespoon ginger-garlic paste
• 1 cup tomato puree
• to taste salt salt

Method

1. 1

   Rinse the soaked black lentils and kidney beans under cold water until the water runs clear.

2. 2

   In a large pot, add lentils, kidney beans, and 4 cups of water. Bring to a boil, then reduce heat and simmer for about 1.5 hours until tender.

3. 3

   In a separate pan, melt the butter over medium heat. Add ginger-garlic paste and sauté until fragrant.

4. 4

   Stir in the tomato puree and cook for about 10 minutes until the oil separates from the mixture.

5. 5

   Add the cooked lentils and kidney beans to the tomato mixture. Stir in the heavy cream, garam masala, and salt. Let it simmer for 15-20 minutes, stirring occasionally.

6. 6

   Serve hot with naan or rice, garnished with a drizzle of cream and a sprinkle of coriander if desired.