DAL MAKHANI

INGREDIENTS

• 1 cup black lentils (urad dal)
• ¼  cup kidney beans (rajma), soaked overnight
• 2 tablespoons ghee or vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 large tomatoes, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½  cup heavy cream or coconut cream
• 3-4 cups water or vegetable broth
• salt to taste
• fresh cilantro for garnish

METHOD

1. Cook lentils: drain and rinse the soaked lentils and kidney beans. In a large pot, add the lentils, kidney beans, and 3-4 cups water. Bring to a boil, then reduce heat and simmer until the lentils and beans are tender (about 30-40 minutes). Alternatively, use a pressure cooker for faster results.
2. Prepare the base: heat ghee or oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add the chopped onion and cook until golden brown, about 5 minutes. Stir in garlic and ginger, cooking for another minute.
3. Add spices: stir in the tomatoes, ground coriander, cumin, turmeric, and garam masala. Cook until the tomatoes break down and the mixture thickens, about 5-7 minutes.
4. Combine and simmer: add the tomato-spice mixture to the cooked lentils and beans. Stir well and let it simmer for 10-15 minutes, adding water or broth as needed to achieve desired consistency.