Dal makhani

Ingredients

• whole black lentils (urad dal).5 cup
• kidney beans (rajma)2 tbsp
• onion, chopped1 piece
• tomato puree.5 cup
• ginger-garlic paste1 tbsp
• butter or ghee2 tbsp
• cream.25 cup
• garam masala1 tsp
• SaltTo taste
• Fresh coriander leavesFor Garnish

Instructions

1. 1

   Step 1

   Soak 1/2 cup of whole black lentils (urad dal) and 2 tbsp of kidney beans (rajma) overnight.

2. 2

   Step 2

   Pressure cook the soaked lentils and beans with 2 cups of water and salt until they are very soft.

3. 3

   Step 3

   In a separate pan, heat 2 tbsp of butter or ghee and sauté 1 chopped onion until golden brown.

4. 4

   Step 4

   Add 1 tbsp of ginger-garlic paste and 1/2 cup of tomato puree. Cook until the oil starts to separate.

5. 5

   Step 5

   Add the cooked lentils and beans to the pan. Mix well and simmer for at least 30 minutes, or until the dal is creamy.

6. 6

   Step 6

   Stir in 1/4 cup of cream and 1 tsp of garam masala.

7. 7

   Step 7

   Garnish with a swirl of cream and chopped coriander leaves.

8. 8

   Step 8

   Serve hot with naan or rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Dal makhani can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.