Rich and creamy, Dal Makhani is made with black lentils and kidney beans slow-cooked to perfection. It's a favorite side dish alongside naan or rice for special occasions.
Ready in 135 minutes · serves 4 · 550 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
3 tablespoonsbutter
1/2 cupcream
1 mediumonion
1 cuptomato puree
1 tablespoonginger-garlic paste
1 teaspooncumin seeds
to tastesalt
Instructions
01
Soak black lentils and kidney beans overnight.
02
Cook lentils and beans in a pressure cooker until soft.
03
In a pan, melt butter and sauté onions until golden.
04
Add ginger-garlic paste, tomato puree, and salt; simmer for 10 minutes.
05
Mix in cooked lentils and beans, add cream, and simmer for an hour.
