Feeling so grateful for everything in my life today. There’s nothing quite as comforting and satisfying as a bowl of rich, creamy Dal Makhani to reflect that feeling.
Creamy Black Lentil Dal Makhani
Ingredients
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans
- 1 tbsp ginger-garlic paste
- 1 onion, finely chopped
- 1 can (400g) crushed tomatoes
- 1/2 cup heavy cream
- 2 tbsp butter
- Spices: cumin, chili powder, garam masala
Steps
- Soak lentils and kidney beans overnight. Drain, then pressure cook (or boil) until very tender.
- In a separate pan, sauté ginger-garlic paste and onion in butter until golden. Add crushed tomatoes and cook until oil separates.
- Stir in cooked lentils and beans, add spices, and simmer for 20-30 minutes, adding water if needed. Stir in heavy cream and simmer for a few more minutes. Serve hot.