Dal Makhani
Ingredients
- 200 g Black lentils
- 50 g Kidney beans
- 1 tsp Salt
- 1/2 tsp Turmeric powder
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- 1 large Onion, chopped
- 1 tbsp Ginger-garlic paste
- 2 large Tomatoes, chopped
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 100 ml Cream
Instructions
1. Soak the lentils overnight in water.
2. Drain the lentils and add them to a pressure cooker with water, salt, and turmeric. Cook until soft.
3. In a separate pan, heat ghee and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and cook until the raw smell disappears.
5. Add chopped tomatoes and cook until they soften. Then, add red chili powder and garam masala.
6. Mix in the cooked lentils and simmer on low heat for at least 30 minutes, stirring occasionally.
7. Finish with cream and adjust seasoning before serving hot with naan or rice.
