Dal Makhani

Recipe Instructions

1. 1

   Rinse black lentils and kidney beans and soak overnight in plenty of water.

2. 2

   Drain and transfer the beans and lentils to a pressure cooker. Add water, salt, and turmeric. Cook under pressure for 30-40 minutes or until soft.

3. 3

   In a separate pan, heat butter. Add cumin seeds and let them splutter. Then add onions and garlic, sautéing until golden.

4. 4

   Add chopped tomatoes, chili powder, and garam masala, cooking until oil separates from the masala.

5. 5

   Add the cooked lentils and beans to the masala, adding water if necessary, to achieve the desired consistency. Bring to a boil.

6. 6

   Simmer on low heat for at least 30 minutes. The longer it simmers, the better it tastes.

7. 7

   Finish with cream and a swirl of butter before serving. Garnish with cilantro.

8. 8

   Serve hot with naan or rice.