Dal Makhani Recipe
Lentils cooked with butter & cream in tomato gravy
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Ingredients
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Lentils
Tomato Gravy
Finishing Touch
Method
Preparation of Lentils
- 1
Soak Lentils
Rinse the black urad lentils and red kidney beans under cold water. Soak them in 4 cups of water for at least 6-8 hours or overnight.
- 2
Cook Lentils
In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of fresh water. Cook on high flame until you hear 2 whistles, then reduce the heat and cook for an additional 20-25 minutes. Allow the pressure to release naturally.
Preparation of Tomato Gravy
- 3
- 4
Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and sauté for an additional 2 minutes until fragrant.
- 5
Cook Tomatoes
Add the pureed tomatoes and green chili to the pot. Cook for 10-15 minutes until the mixture thickens and the oil starts to separate.
- 6
Add Spices
Stir in the garam masala, red chili powder, and salt. Mix well and cook for another 2 minutes.
Combining and Finishing
- 7
Combine Lentils and Gravy
Add the cooked lentils and kidney beans to the tomato gravy. Mix well and let it simmer on low heat for 15-20 minutes, stirring occasionally.
- 8
Finish with Cream
Stir in the heavy cream and cook for another 5 minutes. Adjust salt to taste.
- 9
Garnish and Serve
Garnish with chopped cilantro before serving. Serve hot with naan or rice.
