← North Indian
Dal Makhani
Slow-cooked black lentils and kidney beans in a creamy, buttery tomato gravy.
Prep Time
15 mins
Cook Time
60 mins
Servings
4
Difficulty
medium
Type
VegetarianIngredients
- Black lentils (urad dal)1 cup
- Kidney beans (rajma)1/4 cup
- Butter3 tbsp
- Tomato puree1 cup
- Fresh cream1/4 cup
- Ginger-garlic paste1 tbsp
- Cumin seeds1 tsp
- Red chilli powder1 tsp
Nutrition
Calories350
Protein16g
Carbs38g
Fat15g
Instructions
- 1
Soak black lentils and kidney beans overnight. Pressure cook until soft.
- 2
Heat butter, add cumin seeds and ginger-garlic paste. Sauté until fragrant.
- 3
Add tomato puree and spices. Cook until oil separates from the masala.
- 4
Add cooked dal and kidney beans. Simmer on low heat for 30 minutes, stirring occasionally.
- 5
Finish with cream and a knob of butter. Serve with rice or naan.