Creamy Dal Makhani

Ingredients

• 1/2 cup whole black lentils (urad dal), soaked overnight
• 1/4 cup kidney beans, soaked overnight
• 1 tbsp ghee or oil
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 cup tomato puree
• 3 cups water
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

Steps

1. Drain soaked lentils and kidney beans. Pressure cook or boil until tender (about 30-40 mins in a pot).
2. In a separate pot, heat ghee/oil. Sauté onion until golden. Add ginger-garlic paste, cook for 1 minute.
3. Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds until fragrant.
4. Add tomato puree and cook until oil separates. Stir in cooked lentils and beans, and water. Bring to a simmer.
5. Cook for at least 30 minutes, stirring occasionally, until thickened. Stir in cream and salt. Simmer for 5 more minutes. Garnish with cilantro before serving.