Dal Makhani (gf) Recipe
Assorted slow cooked lentils with butter & spices
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Soak the Lentils
Rinse the black lentils and kidney beans thoroughly. Soak them in enough water for at least 6-8 hours or overnight.
- 2
Cook the Lentils
In a pressure cooker, add the soaked lentils and beans with 4 cups of water. Cook on medium heat for about 20-25 minutes until they are soft. If using a slow cooker, cook on low for 6-8 hours.
- 3
Prepare the Base
In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until golden brown. Add the grated ginger, minced garlic, and slit green chili; cook for another 2 minutes.
- 4
Add Spices and Tomatoes
Stir in the garam masala, cumin powder, coriander powder, and salt. Mix well and add the pureed tomatoes. Cook until the oil starts to separate from the mixture.
- 5
Combine and Simmer
Add the cooked lentils and kidney beans to the tomato mixture. Stir well and add 1 cup of water if it's too thick. Let it simmer on low heat for 30-40 minutes, stirring occasionally.
- 6
Finish with Cream
Stir in the cream and let it cook for another 5-10 minutes. Taste and adjust seasoning if needed.
- 7
Serve
Garnish with chopped fresh coriander leaves and serve hot with naan or rice.
