Dal Makhani

50 mins
4 servings

Description

A popular Punjabi lentil curry made with black lentils and kidney beans in a rich, creamy tomato-based sauce

Ingredients

  • 1 cup heavy cream
  • 1 teaspoon cumin
  • 2 medium tomatoes
  • 1 teaspoon garam masala
  • 1 cup kidney beans
  • 2 medium onions
  • 2 tablespoons vegetable oil
  • 0.5 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 2 tablespoons butter
  • 2 cups water
  • 2 cloves garlic
  • 1 teaspoon red chili powder
  • 1 cup black lentils

Instructions

  1. Step 1: Soak the black lentils and kidney beans in water for 8 hours or overnight
  2. Step 2: Drain and rinse the lentils and beans, then transfer them to a pressure cooker with 2 cups of water
  3. Step 3: Cook the lentils and beans until they are tender, then set aside
  4. Step 4: Heat butter and oil in a pan over medium heat
  5. Step 5: Add the chopped onions and sauté until they are translucent
  6. Step 6: Add the minced garlic and sauté for another minute
  7. Step 7: Add the chopped tomatoes, cumin, coriander, garam masala, turmeric, red chili powder, and salt
  8. Step 8: Sauté the mixture until the tomatoes are soft and the mixture is fragrant
  9. Step 9: Add the cooked lentils and beans to the pan and stir well
  10. Step 10: Add the heavy cream and stir well to combine
  11. Step 11: Simmer the mixture for 10-15 minutes or until the sauce has thickened

Nutrition Information

Per serving

678

Calories

25.71g

Protein

37.56g

Fat

69.48g

Carbs

Recipe Details

Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins

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