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Name: Dal Makhani
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: India
Ingredients: 200 g whole black lentils (urad dal); 50 g red kidney beans; 60 g unsalted butter; 100 ml heavy cream; 1 onion; 2 tomato; 15 g ginger; 4 cloves garlic; 1 green chili; 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp red chili powder; 1 tsp salt

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India1 h 30 minServes 4طُبخ من قبل

Dal Makhani

दाल मखनी · Dāl Makhanī

المكوّنات13

whole black lentils (urad dal)200 g
red kidney beans50 g
unsalted butter60 g
heavy cream100 ml
onion1
tomato2
ginger15 g
garlic4 cloves
green chili1
cumin seeds1 tsp
garam masala1 tsp
red chili powder1 tsp
salt1 tsp

خضارألبان وبيضتوابل وصلصات

طريقة التحضير

Rinse the black lentils and kidney beans, then soak them in plenty of water overnight.
Drain and simmer the lentils and beans in fresh water with salt until very soft, about 45–60 minutes.
Finely chop the onion, tomato, ginger, garlic, and green chili.
Melt most of the butter in a pan, add cumin seeds, then sauté the onion until golden.
Add ginger, garlic, and chili, then the tomato and chili powder; cook until the masala thickens.
Stir in the cooked dal, simmer on low heat, and mash lightly so it becomes creamy.
Finish with the remaining butter, cream, and garam masala; simmer a few minutes more and serve hot.