Daal Makhani
PrintDaal Makhani
Indulge in the rich and creamy Daal Makhani. Black lentils are slow-cooked with butter and cream, creating a luxurious and flavorful dish perfect for a comforting meal.
- Total Time: 1 h 30 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 cup black lentils (urad dal)
- 1/4 cup red kidney beans
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 2 tbsp butter
- 1/2 cup heavy cream
- Salt
- Fresh cilantro for garnish
Instructions
- Soak black lentils and red kidney beans overnight. Cook until tender.
- In a large pot, heat butter. Add cumin seeds, cooking until they begin to pop.
- Add chopped onions, garlic, and ginger paste, cooking until golden brown.
- Stir in chopped tomatoes, turmeric powder, chili powder, and garam masala. Cook until the oil separates from the masala.
- Add cooked lentils and kidney beans. Simmer for 30 minutes.
- Stir in heavy cream and salt, cooking for another 10 minutes.
- Garnish with fresh cilantro before serving. Enjoy!
