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indianhard
Dal Makhani
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.
135
min total
4
servings
550
cal / serving
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.
