Indian 90 min

Dal Makhani

Name: Dal Makhani
Total time: 90 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup whole black lentils (urad dal), soaked overnight; 1/4 cup red kidney beans, soaked overnight; 3 tablespoons unsalted butter; 1 tablespoon neutral oil; 1 large yellow onion, finely chopped; 5 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 teaspoon cumin seeds; 2 teaspoons garam masala; 1 teaspoon coriander powder; 1 teaspoon Kashmiri red chili powder; 1 can (14 oz) crushed tomatoes; 1/2 cup heavy cream; 1 teaspoon sugar; Salt to taste; Fresh cilantro for garnish

vegetariancomfort-foodhigh-protein

Ingredientsfor 2

380

Cal

18g

Protein

42g

Carbs

16g

Fat

11 cup whole black lentils (urad dal), soaked overnight
21/4 cup red kidney beans, soaked overnight
33 tablespoons unsalted butter
41 tablespoon neutral oil
51 large yellow onion, finely chopped
65 cloves garlic, minced
71-inch piece fresh ginger, grated
81 teaspoon cumin seeds
92 teaspoons garam masala
101 teaspoon coriander powder
111 teaspoon Kashmiri red chili powder
121 can (14 oz) crushed tomatoes
131/2 cup heavy cream
141 teaspoon sugar
15Salt to taste
16Fresh cilantro for garnish

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Instructions

1
Drain soaked lentils and kidney beans. Place in a large pot with 6 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 60–70 minutes until lentils are completely soft and beginning to break down. Drain, reserving 2 cups of cooking liquid.
2
Heat butter and oil in a deep heavy-bottomed pot over medium heat. Add cumin seeds and sizzle for 30 seconds. Add onion and cook for 10–12 minutes until deep golden brown. Add garlic and ginger, stir for 2 minutes.
3
Add crushed tomatoes, garam masala, coriander, and chili powder. Cook for 12–15 minutes, stirring frequently, until oil separates from the tomato paste and the mixture darkens to a brick-red color.
4
Add cooked lentils and beans along with 1 cup of the reserved cooking liquid. Stir well to combine. Simmer on low heat for 20–25 minutes, stirring occasionally and adding more liquid if needed to maintain a thick, creamy consistency.
5
Stir in heavy cream and sugar. Taste and season generously with salt. Cook a final 5 minutes. Serve topped with a swirl of cream and fresh cilantro alongside naan or basmati rice.