Ingredients
1. Lentil Soaking and Cooking:
● Thoroughly wash the black lentils and kidney beans. Soak them in water for at least 8 hours or overnight.
● Cook the soaked lentils and kidney beans in a pressure cooker with enough water and a teaspoon of salt until tender and well-cooked. This might take 20-25 minutes.
2. Dal Preparation:
● In a skillet, melt the butter. Allow the cumin seeds to sputter.
● Sauté finely chopped onions till golden brown.
● Sauté the ginger-garlic paste for 1-2 minutes, or until the raw scent dissipates.
● Combine tomato puree, red chili powder, turmeric powder, coriander powder, and salt in a mixing bowl. Cook until the oil begins to separate from the masala.
3. Simmering the Dal:
● Add the cooked lentils and kidney beans to the masala. Mix thoroughly.
● Pour in the cream and garam masala. enable it to simmer on low heat for approximately 15-20 minutes to enable the flavors to mingle.
● If necessary, adjust the consistency with water. The dal makhani should be creamy.
4. The Finishing Touch:
● Check for seasoning and adjust salt and spices as needed.
● Before serving, garnish with fresh coriander.
5. Serving:
● Serve the creamy dal makhani hot with naan, roti, or steaming rice.
Enjoy your creamy pleasure Dal Makhani!