Creamy and rich, Daal Makhani is a beloved dish that combines black lentils and kidney beans in a spiced tomato sauce. It's great for special occasions or a comforting meal.
Ready in 135 minutes · serves 6 · 450 calories per serving · indian cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
1 cupblack lentils
1/2 cupkidney beans
1 cuptomato puree
1/2 cupcream
3 tablespoonsbutter
1 inchginger
4 clovesgarlic
1 teaspooncumin
to tastesalt
Instructions
01
Soak black lentils and kidney beans overnight. Drain and rinse.
02
Cook lentils and beans in a pressure cooker with water until soft.
03
In a separate pan, melt butter, sauté garlic and ginger, then add tomato puree.
04
Mix in the lentils and beans, add cream, and simmer for an hour, stirring occasionally.
Illustrative photo
